Cauliflower Nioise Recipes
CAULIFLOWER FRIED RICE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In batches, pulse the cauliflower in a food processor until rice-size crumbs form. Transfer to a bowl and set aside.
- Put a large skillet over medium heat and add the vegetable oil and sesame oil. Add two-thirds of the green onions, the garlic, ginger and chili paste. Cook, stirring constantly, until fragrant, 2 to 3 minutes. Raise the heat to medium high and add the carrots and spinach; continue to cook, stirring, until the spinach has wilted, 1 to 2 minutes.
- Continuing to stir constantly, add the cauliflower rice. Cook until the cauliflower is tender, 3 to 4 minutes. Pour in the soy sauce and stir, scraping the bottom of the skillet, until the liquid has evaporated, 2 to 3 minutes longer.
- Meanwhile, melt the butter in a second skillet over medium heat. Crack in the eggs; as they cook, spoon hot butter over the whites of the eggs so that the whites set without flipping. Towards the end of cooking, carefully spoon hot butter over the yolks and cook until the eggs reach the desired doneness.
- Remove the pan with the cauliflower from the heat, drizzle with sriracha, and sprinkle with the toasted sesame seeds and reserved green onions. Divide between 4 plates and top each serving with an egg.
CAULIFLOWER NIçOISE
Very attractive on the table at Christmas time and the flavours are wonderful. This also came from the 1973 Good Housekeeping cookbook.
Provided by carol ann in canada
Categories Cauliflower
Time 40m
Yield 1 bowl, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Divide cauliflower into florets and cook for 10 minutes; drain very well. Meanwhile have ready the niçoise mixture.
- Peel onion and slice very thin,peel tomatoes, halve and seed and cut tomato into squares.
- Melt the butter and fry the onion till soft. Stir in the tomato and the skinned and crushed garlic.
- Heat through and season with pepper.
- Arrange the cauliflower in a serving bowl and top with the tomato mixture.
- Enjoy!
ROASTED CAULIFLOWER
This recipe was originally one of Martha Stewart's but I've adjusted it to make it more to my taste. This has become my DH's favorite vegetable recipe. In fact, we love it so much that the two of us usually pig out on the whole recipe.
Provided by Kendra
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Trim head of cauliflower and cut into bite-sized florets.
- Dry cauliflower well.
- Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
- You can adjust seasonings according to your personal preferences.
- Toss cauliflower until seasonings are well distributed.
- Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
- Cauliflower should be a dark, golden brown when baking is completed.
- Remove from oven and pour into a serving dish.
- Top with balsamic vinegar and toss well.
Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1.1, Sodium 75.2, Carbohydrate 12.9, Fiber 4.8, Sugar 5, Protein 4.6
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