ROASTED PEPPERS, CAULIFLOWER, AND ALMONDS
Steps:
- Heat oven to 425 degrees.
- On a rimmed baking sheet, drizzle red pepper slices and cauliflower florets with 2 tablespoons oil and season with salt and pepper. Roast until golden and tender, 18 to 20 minutes.
- In a bowl, whisk together remaining 2 tablespoons oil and lemon juice. Season with salt and pepper. Arrange roasted red peppers and cauliflower on a platter.
- Top with olives, almonds, and parsley. Drizzle with dressing.
CAULIFLOWER WITH ROASTED ALMOND & PEPPER DIP
This tasty vegetable side dish can set a chilling scene on Halloween if you style it to look like a brain-try adding spiders and spiderwebs to your table setting. You can also serve it on Thanksgiving and pair it with the turkey and dressing. The festive orange sauce takes some time, but it tastes incredible.-Lauren Knoelke, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 10 servings (2-1/4 cups dip).
Number Of Ingredients 16
Steps:
- In a 6-qt. stockpot, bring water, 1/2 cup oil, 1/2 cup sherry, salt, bay leaf and pepper flakes to a boil. Add cauliflower. Reduce heat; simmer, uncovered, until a knife easily inserts into center, 15-20 minutes, turning halfway through cooking. Remove with a slotted spoon; drain well on paper towels., Preheat oven to 450°. Place cauliflower on a greased wire rack in a 15x10x1-in. baking pan. Bake on a lower oven rack until dark golden, 35-40 minutes., Meanwhile, place almonds, bread crumbs, tomatoes, roasted peppers, parsley, garlic, paprika, salt and pepper in a food processor; pulse until finely chopped. Add remaining sherry; process until blended. Continue processing while gradually adding remaining oil in a steady stream. Serve with cauliflower.
Nutrition Facts : Calories 194 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
CAULIFLOWER WITH AVOCADO-CILANTRO DIP
Provided by Marcela Valladolid
Categories appetizer
Time 5m
Yield 4 appetizer servings
Number Of Ingredients 7
Steps:
- Place the cut cauliflower onto a serving platter. In the bowl of a food processor, or in a blender, place the cream cheese, cilantro, lime juice, avocado and chile, and blend until smooth and creamy, about 1 minute. Season with salt and pepper. Transfer to a small bowl and serve with the cauliflower for dipping.
Nutrition Facts : Calories 240, Fat 18 grams, SaturatedFat 7 grams, Cholesterol 31 milligrams, Sodium 324 milligrams, Carbohydrate 18 grams, Fiber 8 grams, Protein 7 grams, Sugar 6 grams
ALMOND ROASTED CAULIFLOWER
Make and share this Almond Roasted Cauliflower recipe from Food.com.
Provided by Ex-Pat Mama
Categories Cauliflower
Time 45m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 F or 220°C.
- Line a cookie sheet or baking tray with parchment paper.
- Toss the cauliflower florets with the olive oil, salt and pepper. Spread evenly on the baking tray. Bake for 20 minutes - turning once.
- Toss the baked florets with with almond meal and yeast flakes. Return to oven and bake for an additional 15 minutes - turning once.
- Serve immediately.
Nutrition Facts : Calories 246.5, Fat 17.7, SaturatedFat 2.3, Sodium 91.6, Carbohydrate 18.4, Fiber 8.2, Sugar 5.8, Protein 9.3
WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE
This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.
Provided by Julia Moskin
Categories dinner, vegetables, main course, side dish
Time 2h
Yield 2 main course servings, or 4 to 6 side dish servings
Number Of Ingredients 12
Steps:
- Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
- Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
- Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
- Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
- Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
- Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
- In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
- When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
- Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.
Nutrition Facts : @context http, Calories 900, UnsaturatedFat 66 grams, Carbohydrate 28 grams, Fat 87 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 17 grams, Sodium 1240 milligrams, Sugar 9 grams, TransFat 0 grams
CHEESY ROASTED GARLIC AND CAULIFLOWER DIP
This amazing dip combined sharp Cheddar cheese with oven-roasted garlic and cauliflower--try it at your next party.
Provided by Jade Malynn
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Coat cauliflower with 1 tablespoon olive oil. Season with salt and pepper and spread out onto a baking sheet.
- Chop tops off garlic cloves and place on a sheet of aluminum foil. Drizzle cloves with remaining olive oil and wrap foil to create a pouch; place on the baking sheet with the cauliflower.
- Roast in the preheated oven, tossing cauliflower halfway through, until tender, about 25 minutes.
- Remove from the oven and allow cauliflower to cool slightly. Unwrap garlic cloves and discard foil. Reduce oven temperature to 375 degrees F (190 degrees C).
- Combine 1 cup Cheddar cheese and yogurt in a food processor; blend until smooth. Add cauliflower and squeeze garlic cloves in as well. Process, scraping down the sides as needed, until creamy, 1 to 2 minutes. Transfer to a baking dish and top with remaining Cheddar.
- Bake until top begins to brown, about 15 minutes. Remove from the oven, garnish with green onions, and serve.
Nutrition Facts : Calories 146 calories, Carbohydrate 4.7 g, Cholesterol 23.2 mg, Fat 11.4 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 5.3 g, Sodium 140.7 mg, Sugar 2.2 g
ROASTED RED PEPPER AND ALMOND DIP
This versatile dip adds zesty flavor to any food it's served with. Top with additional sliced almonds and diced roasted red peppers, if desired. Serve with pita wedges, crackers, or crudites.
Provided by HurdBird
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 12m
Yield 16
Number Of Ingredients 8
Steps:
- Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.
- Combine toasted almonds and mayonnaise in a food processor; process until finely chopped. Add roasted red peppers, Parmesan cheese, balsamic vinegar, garlic, salt, and pepper; process until desired consistency is reached, scraping down the sides as needed.
Nutrition Facts : Calories 73 calories, Carbohydrate 2.2 g, Cholesterol 2.9 mg, Fat 6.3 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 131.8 mg, Sugar 0.7 g
ROASTED CAULIFLOWER WITH GARLIC & RED PEPPERS
Make and share this Roasted Cauliflower With Garlic & Red Peppers recipe from Food.com.
Provided by conniecooks
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Line a cookie sheet with Aluminum foil.
- Set the oven at 450.
- Cut Cauliflower into bite sized pieces.
- Cut garlic into chunks (don't mince it or it will burn).
- Cut red pepper into 1" squares.
- Put all the vegetables on cookie sheet.
- Sprinkle with spices, drizzle with oil. Use your hands to make sure all is coated lightly with oil.
- Bake for 20 min turn once at halftime.
Nutrition Facts : Calories 110.8, Fat 7.1, SaturatedFat 1, Sodium 45, Carbohydrate 11.1, Fiber 4.7, Sugar 4.8, Protein 3.4
ROASTED CAULIFLOWER AND PEPPERS
Prepare the perfect veggie side dish with this Roasted Cauliflower and Peppers recipe. Serve these tasty veggies alongside a holiday turkey or ham or as part of your dinner spread. Roasted Cauliflower and Peppers is a Healthy Living recipe that the whole family can enjoy!
Provided by My Food and Family
Categories Superfood Recipes
Time 35m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Toss cauliflower with oil; spread onto rimmed baking sheet.
- Bake 25 min., stirring in nuts after 20 min.
- Spoon cauliflower mixture into medium bowl. Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
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