CAULIFLOWER HUMMUS, CAULIFLOWER PICKLES AND CAULIFLOWER FLATBREAD
Provided by Food Network
Time 1h40m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Bring oil to 375 degrees F in a deep-fryer.
- Clean the leaves and stem from the cauliflower. Cut the head into quarters. Fry until golden brown. Blend with tahini, lemon juice, oil, garlic and salt.
- Place a dollop of the hummus in the middle of a plate. Using a spoon, make a small well in the middle of the hummus. Place Flatbread pieces around the hummus. Place the Pickles randomly around. Fill the well with extra-virgin olive oil. Garnish the entire platter with fresh dill.
- Preheat oven to 350 degrees F.
- Clean the cauliflower, removing stem and leaves. Chop the florets and place in a food processor. Pulse until it resembles couscous. Add eggs, almond flour and salt and pulse until it resembles a dough. Roll dough in between 2 pieces of oiled parchment paper until 1/4-inch thick. Remove the top paper. Transfer the dough on its paper to a cookie sheet and bake until golden brown, about 20 minutes. Brush the top with olive oil and sprinkle with zaatar. Crack into large pieces.
- Place florets into a bowl. Add the dill whole. Bring the vinegar, sugar, salt and 1 cup water to a boil in a small saucepan. Add the turmeric and coriander and stir until turmeric is dissolved. Pour over the florets. Cover the bowl and chill for at least 30 minutes before using.
GARLIC WHOLE ROASTED CAULIFLOWER
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Trim the cauliflower: Cut the stem flush with the bottom. Cut a few slits into the core extending into the thick branches of the cauliflower (keep the florets intact). Put 3 thyme sprigs, the smashed garlic, bay leaves, coriander seeds and peppercorns on a square of cheesecloth and tie into a bundle. Combine 12 cups water, the celery, shallot, lemon zest, wine, sugar, 1/3 cup salt and the cheesecloth bundle in a pot large enough to submerge the cauliflower. Bring to a boil, whisking to dissolve the salt and sugar. Carefully add the cauliflower core-side down and cook until there is a slight resistance when pierced with a knife, about 15 minutes. (It's OK if the top of the cauliflower pops up during cooking.) Remove the cauliflower to a baking sheet.
- Meanwhile, make the garlic oil: Combine the remaining 3 thyme sprigs, the sliced garlic, olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small saucepan. Cook over medium heat until the garlic starts browning, 3 to 5 minutes. Discard the thyme. Brush the cauliflower with half of the oil, leaving the sliced garlic behind.
- Roast the cauliflower until browned and tender, 30 to 40 minutes, brushing halfway through with the remaining garlic oil; reserve 1 teaspoon garlic oil and the sliced garlic.
- Transfer the cauliflower to a cutting board or platter using a spatula. Add the parsley to the reserved garlic oil and spoon over the cauliflower. Cut into wedges.
BRING ME YOUR HEAD ON A PLATTER! CAULIFLOWER
OK just the Brain Food here! This is a take off of my Recipe #106251 using a different method to keep it looking like a brain for Halloween. Do take note all microwaves cook differently so take care when roasting not to over do. Oh by the way cauliflower is Brain food! A recent study done by McLean Hospital, an affiliate of Harvard Medical School, suggests that taking a minimum of 500mg of citicoline supplements a day can help boost mental energy and efficacy. Citicoline, a natural substance found in all living cells, can also be ingested via cauliflower-a source of choline, which is converted to citicoline in the brain!
Provided by Rita1652
Categories Cauliflower
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Wash cauliflower and remove core and leaves keeping the head intact.
- Place cauliflower stem side down in a oven/microwavable dish with one cup water and microwave for 10 minutes.
- Meanwhile mix oil, rosemary, salt, pepper and garlic together, pour over head.
- Bake in 350 degree oven for 30 minutes. Baste with the water and dripping from pan. If all evaporated add more.
- Raise to 425 degrees and roast for 30 minutes; or till desired tenderness but keeping the head whole.
- Optional Cheesy Brains:.
- Sprinkle head last 10 minutes with cheese.
- Serve whole with roasted garlic.
- Now lets get into the brains!
- For a great presentation place in a plastic skull head.
PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY
Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.
Provided by David Tanis
Categories easy, quick, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
- Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
- Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
- Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 3 grams, TransFat 0 grams
GRILLED WHOLE CAULIFLOWER WITH MISO MAYO
Basting a head of cauliflower in a spicy butter sauce as it grills infuses it with flavor and turns it a nice orange color. Served over a lemony miso mayo and topped with scallions, it makes for an impressive-looking grilled vegetarian entrée, or you can serve it as a side alongside your favorite grilled meat.
Provided by Anna Stockwell
Categories Cauliflower Butter Soy Sauce Mayonnaise Grill/Barbecue Lemon Juice Green Onion/Scallion Dairy Free Peanut Free Summer Fall Backyard BBQ Dinner
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium-high heat. Sprinkle cauliflower all over with salt in a large microwave-safe bowl. Cover with plastic wrap, pierce plastic a few times with a knife to vent, and microwave on high until a paring knife easily slides into stem, about 5 minutes. Let cool slightly. (Alternatively, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add cauliflower, cover, and steam until a sharp paring knife easily slides into stem, about 5 minutes. Transfer to a plate and let cool slightly.)
- Heat butter, hot sauce, ketchup, and soy sauce in a small saucepan on grill, stirring occasionally, until butter is melted, about 2 minutes. Brush cauliflower all over with sauce and grill, covered, 10 minutes. Turn cauliflower over, brush with sauce, and grill, covered, 10 minutes. Continue to grill, brushing and turning every 10 minutes and reheating sauce as needed, until cauliflower is lightly charred on all sides and fork-tender, 25-30 minutes. The sauce should be used up by now, but if not, brush any remaining sauce over. Transfer cauliflower to a plate and let cool slightly.
- Whisk mayonnaise, miso, lemon juice, and pepper in a medium bowl until smooth. Spread on a plate. Set cauliflower on top and scatter scallions over.
More about "bring me your head on a platter cauliflower recipes"
WHOLE ROASTED CAULIFLOWER RECIPE (EASY!)
From wholesomeyum.com
Ratings 77Calories 227 per servingCategory Side Dish
- Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it's flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.
- In a small bowl, make the garlic Parmesan sauce. Stir together the olive oil, minced garlic, 2 tablespoons (28.3 grams) grated Parmesan (half of the total amount), basil, parsley, thyme, sea salt, and black pepper.
- Place the trimmed cauliflower head upside down (core side up) onto a 6-quart (5.6 liters) dutch oven. Drizzle 1/2 of the sauce over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to brush on any that had dripped down to the pan or didn't spread well.
HOW TO MAKE A WHOLE ROASTED CAULIFLOWER
From thekitchn.com
Estimated Reading Time 6 mins
FOUR NEW WAYS TO MAKE A WHOLE HEAD OF …
From foodnetwork.com
Estimated Reading Time 2 mins
POT-ROAST CAULIFLOWER | JAMIE OLIVER RECIPES
From jamieoliver.com
CAULIFLOWER PICCATA (MADE IN THE OVEN!) - PINCH …
From pinchandswirl.com
WHOLE ROASTED CAULIFLOWER: HOW TO USE YOUR HEAD (AND …
From self.com
WHOLE ROASTED CAULIFLOWER RECIPE | SAVEUR
From saveur.com
LOW CARB CAULIFLOWER SOUP WITH ROASTED GARLIC - PLATTER TALK
From plattertalk.com
BRING ME YOUR HEAD ON A PLATTER CAULIFLOWER RECIPES RECIPE
From recipert.com
VIBRANT ROASTED CAULIFLOWER SALAD - MINIMALIST BAKER …
From minimalistbaker.com
GRILLED WHOLE ROASTED CAULIFLOWER - HEY GRILL, HEY
From heygrillhey.com
SPICY CAULIFLOWER BITES - RECIPES | PAMPERED CHEF CANADA …
From pamperedchef.ca
BRING ME YOUR HEAD ON A PLATTER! CAULIFLOWER RECIPE
From pinterest.com
BRING ME YOUR HEAD ON A PLATTER CAULIFLOWER FOOD
From topnaturalrecipes.com
10 BEST BAKED CAULIFLOWER HEAD RECIPES | YUMMLY
From yummly.com
FOR PERFECTLY SEASONED CAULIFLOWER, BRINE IT WHOLE - KITCHN
From thekitchn.com
BRING ME THE HEAD OF ROASTED CAULIFLOWER - THE AMATEUR …
From amateurgourmet.com
You'll also love