ITALIAN-STYLE CAULIFLOWER
I expected this to have a much stronger vinegar taste, but I was surprised to find it was really rather subtle, and just enhanced the cauliflower rather than truly flavoring it. I like to taste my veggies, and not cover them up, so you can bet I enjoyed this. From Southern Living.
Provided by Vino Girl
Categories Cauliflower
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Remove outer leaves and break cauliflower into flowerets.
- Arrange cauliflower in a steaming rack; place over boiling water.
- Cover and steam for 5-8 minutes or until it reaches the tenderness that you like.
- Transfer to a serving dish and keep warm.
- Combine the remaining ingredients in a saucepan and cook over medium heat until hot.
- Pour this mixture over cauliflower and toss.
Nutrition Facts : Calories 126.6, Fat 10.3, SaturatedFat 1.4, Sodium 188.8, Carbohydrate 7.9, Fiber 3.6, Sugar 3.5, Protein 2.9
CAULIFLOWER ITALIANO
I found this (I think) in a cookbook many years ago. It called for just 2 tablespoons of Italian dressing so that is how I will post it, however I triple the amount. Just my preference.
Provided by Chef at Heart
Categories Cauliflower
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet cook onion and garlic in salad dressing until tender.
- Add cauliflower and 1/4 cup water and simmer for 10 minutes.
- Add green pepper, cook until cauliflower is tender (about 5 minutes).
- Stir in remaining ingredients and heat through.
- I find it needs more dressing, but cook it first. You can add more at the end.
Nutrition Facts : Calories 19.1, Fat 0.1, Sodium 16.7, Carbohydrate 4.1, Fiber 1.6, Sugar 2, Protein 1.3
ROASTED CAULIFLOWER SALAD RECIPE BY TASTY
Here's what you need: cauliflower, large carrots, ground cumin, paprika, kosher salt, black pepper, olive oil, medium red onion, fresh italian parsley, tahini, garlic, lemon juice, water, olive oil, kosher salt, pepper
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
- Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
- Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
- In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
- Drizzle the salad with the dressing, then serve.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 6 grams, Protein 6 grams, Sugar 5 grams
SAUSAGE-CAULIFLOWER SPAGHETTI
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2 cups cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes. Add 1 cup of the reserved cooking water, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.
- Add the spaghetti to the skillet along with the scallions. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among shallow bowls and drizzle with more olive oil, if desired.
ROASTED ITALIAN CAULIFLOWER
We love roasted cauliflower for its nutty flavor and its versatility. While little needs to be added to enhance the flavor, many herb and spice combinations will pair well with this side dish without adding lots of calories. Feel free to leave out the capers if your crew are not fans.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.
SICILIAN CAULIFLOWER PASTA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta. Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater (it's fine if some small florets remain whole). Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower, raisins, garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the cauliflower is crisp-tender and slightly browned, about 4 minutes. Remove the skillet from the heat and stir in the pasta, parsley, dill, lemon juice, cheese and 1/2 cup of the reserved cooking water. Add more cooking water to loosen, if needed. Season with salt. Serve with more grated cheese.
Nutrition Facts : Calories 292 calorie, Fat 6.5 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 143 milligrams, Carbohydrate 48 grams, Fiber 3 grams, Protein 9 grams, Sugar 6 grams
CAULIFLOWER WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
- Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams
Nutrition Facts : Calories 179 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 297 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams
ITALIAN CAULIFLOWER SALAD
Great side dish to serve with your Italian meal. I like the cauliflower crunchy but you can cook it longer to suit your taste.
Provided by Bergy
Categories Cauliflower
Time 48m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put cauliflower in lightly salted boiling water for 3 minutes, remove and put in cold water for 30 minutes or more, Drain well before mixing with dressing.
- In a bowl combine oil, lemon juice, capers, olives, onion, celery parsley, Salt& Pepper, mix well.
- Add well drained cold cauliflower, Toss.
- Place in serving dish& serve.
PASTA AND CAULIFLOWER
I got this recipe from the "Shut up and Mangia" website. ZAAR is my favorite website to save all my recipes to. The author writes: "One of my old family recipes is this mostaccioli and cauliflower dish. My Grandmother made this dish for almost every occasion. It's different and delicious. I never ate ham when I was younger, so when I went to my grams house she alway made sure that I something other than the ham to eat. I'm the only one who still makes it. But, as soon as my cousins in California and New Mexico find out I have the recipe I'm sure they'll try to make it themselves. This combination can be made two ways. You could mix the ingredients to be very thick and creamy with no trace of cauliflower or you can mix it and leave larger pieces of cauliflower. Which ever way you decide to make it I can assure you it's a very filling dish. I make this recipe at least once every two weeks. The kids are just starting to enjoy it but I'm sure they will be making it for their children in the future."
Provided by By The Lake
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil cut up pieces of cauliflower in 6 quarts of water until tender.
- Saute long green onions, garlic and about a half a cup of bread crumbs in one stick of butter for about 5 minutes or until breadcrumbs are slightly brown.
- With a slotted spoon remove cauliflower and add to the breadcrumb mixture.
- Stir adding remaining butter and bread crumbs.
- Cook the pasta in the cauliflower water until done. Around 10 minutes.
- Add around a cup of cauliflower water to the breadcrumb mixture to moisten.
- Mix the mostaccioli and cauliflower together .
- Top with freshly grated Parmesan cheese and you ready to serve.
- Not a good time to diet if you make this dish.
CAULIFLOWER-ITALIAN SAUSAGE CASSEROLE
Make and share this Cauliflower-Italian Sausage Casserole recipe from Food.com.
Provided by zeldaz51
Categories Pork
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees Fahrenheit. Heat a large dutch oven on medium high. Add 2 tablespoons of olive oil along with the sausage and onions. Cook, breaking up the sausage as you go, about 10 minutes, adding garlic halfway through. Remove mixture from pan and set aside.
- Add cauliflower to the reheated pot and brown on both sides, about 2 to 3 minutes, seasoning to taste with salt and freshly ground black pepper.
- Add the broken up tomatoes with their liquid, along with the cooked sausage mixture. Bring simmer and adjust for seasoning. Mix in half the parsley and spread the mixture in to a 13x9 baking dish.
- In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, and remaining parsley. Sprinkle the mixture evenly over the top of the sausage and cauliflower and bake until golden brown on top and crispy on top, about 30 minutes. Remove from the oven, let sit for 5 to 10 minutes, then serve.
Nutrition Facts : Calories 210.1, Fat 10, SaturatedFat 3.1, Cholesterol 19.8, Sodium 469.2, Carbohydrate 17.6, Fiber 3.6, Sugar 5.3, Protein 14.3
MARINATED CAULIFLOWER
Raw cauliflower marinated in Italian dressing.
Provided by Kathy
Categories Appetizers and Snacks
Time 12h30m
Yield 10
Number Of Ingredients 5
Steps:
- Place cauliflower in a large bowl and cover with Italian dressing. Cover and refrigerate overnight.
- Drain cauliflower and stir in mayonnaise, bacon bits and cheese.
Nutrition Facts : Calories 257.5 calories, Carbohydrate 6.2 g, Cholesterol 12.6 mg, Fat 25.1 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 634.3 mg, Sugar 3.5 g
BAKED CAULIFLOWER PIZZAIOLA
There's no need to make a tomato sauce for this Italian-style vegetarian one-pot - the oven will do the work for you
Provided by Jane Hornby
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Brush the cauliflower wedges with the 1 tbsp oil, then put them in a large roasting dish. Season and roast for 10 mins or until beginning to soften. Carefully turn the wedges over.
- Tuck the tomatoes, garlic and most of the basil and oregano around the cauliflower, then sprinkle with the chilli flakes, wine and 2 tbsp more oil. Season and return to the oven for 25 mins or until the tomatoes are soft and starting to catch here and there. Squish the tomatoes slightly to help the juices flow.
- Mix the Parmesan and breadcrumbs together. Tear the mozzarella over the cauliflower and tomatoes, scatter over the cheesy crumbs and bake for 10 mins more or until the topping is crisp and the cauliflower is tender. Top with the rest of the herbs and serve with crusty bread and a green salad.
Nutrition Facts : Calories 358 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 0.8 milligram of sodium
INDIAN CAULIFLOWER
A spicy cauliflower served whole on a platter - looks like a red and yellow flower. Garam Masala can be found in Indian grocery stores and some traditional grocery stores. I like to serve peas and carrots lightly cooked in butter on the side of this dish.
Provided by Hetal
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
- Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
- Bake the cauliflower for 30 minutes.
- While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
- Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 15.1 g, Fat 11.6 g, Fiber 6.2 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 62.1 mg, Sugar 7.1 g
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