CAULIFLOWER WITH GARLIC AND TOMATOES
A tasty way to cook cauliflower. This was adapted from Cook's Illustrated The Best Vegetable Recipes
Provided by Sandyg61
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the cauliflower into florets and cut the florets in half or quaters to creat 1-inch pieces.
- Heat 2 tablespoons of the olive oil in a skillet over medium heat.
- Add the cauliflower and cook, stirring occasionally, until the cauliflower begins to brown.
- Add the other half tablespoon of olive oil, tomatoes, garlic, pepper flakes, and basil.
- Cover and simmer until the cauliflower is tender but still has some resistance when sampled, about 6-8 minutes.
- Add salt and pepper to taste.
CAVATELLI WITH GORGONZOLA AND CHERRY TOMATOES
Provided by Giada De Laurentiis
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2 minutes less than the package directions. Reserve 1 1/2 cups of pasta water, then drain well.
- Meanwhile, add the pancetta and olive oil to a large skillet over medium-high heat. Cook, stirring often with a wooden spoon, until the pancetta is crispy, about 8 minutes. Add the shallots and cook another minute until fragrant. Add the tomatoes and season with 1/8 teaspoon salt. Cook, stirring often, until the tomatoes begin to soften, about 4 minutes. Add the cavatelli to the skillet along with 1/2 cup of the pasta water. Scatter the Gorgonzola over the pasta and stir to combine. Continue to stir, adding pasta water as needed, until a light creamy sauce is formed. Add the spinach and toss to combine. Cook for another minute, until the spinach is just barely wilted. Serve hot.
CAULIFLOWER BAKED WITH TOMATOES AND FETA
Make and share this Cauliflower baked with Tomatoes and Feta recipe from Food.com.
Provided by Evie3234
Categories Cauliflower
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 Tbsp olive oil in a heavy based fry pan and saute the onion and garlic for 3-4 minutes, or until the onion has softened.
- Add the tomatoes, cinnamon and oregano and season with the salt and pepper.
- Stir then simmer covered for 5 minutes.
- Preheat oven to 375F degrees.
- Add cauliflower to the tomato mixture, cover and simmer for a further 10 minutes, or until cauliflower is just tender.
- Remove from heat.
- Transfer mixture to a large shallow dish and drizzle over the remaining 1 Tbsp olive oil.
- Sprinkle over the lemon juice and crumbled feta.
- Bake for 40 minutes or until the cauli is soft and cheese has melted.
Nutrition Facts : Calories 249.6, Fat 15.9, SaturatedFat 5, Cholesterol 20.1, Sodium 325.9, Carbohydrate 22.1, Fiber 7, Sugar 11.1, Protein 9.3
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
EASY VEGAN SHEET PAN ROASTED CAULIFLOWER, TOMATOES, AND GARBANZO BEANS
A wonderful quick and easy one-pan vegan dinner for 2 made in no time! Cauliflower, tomatoes, and garbanzo beans are seasoned with garlic, lime, and cilantro.
Provided by Fioa
Categories Fruits and Vegetables
Vegetables
Cauliflower
Roasted
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
- Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.
- Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.
Nutrition Facts : Calories 324.3 calories, Carbohydrate 53.9 g, Fat 9.3 g, Fiber 13.9 g, Protein 12.6 g, SaturatedFat 1.2 g, Sodium 1075.5 mg, Sugar 5.4 g
CAULIFLOWER ALFREDO RECIPE BY TASTY
Here's what you need: water, cauliflower florets, milk, butter, garlic, salt, pepper, cooked pasta, vegetarian parmesan cheese, fresh parsley
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Boil the water over medium high heat. Add a large pinch of salt.
- Add the cauliflower florets.
- Cover the pot and boil for 5-7 minutes, or until cauliflower is soft.
- With a slotted spoon, add the cooked cauliflower to a blender.
- Add the milk, butter, garlic, salt, and pepper and blend until smooth.
- Toss the cooked pasta with cauliflower alfredo.
- Serve topped with parmesan, and parsley.
- Enjoy!
Nutrition Facts : Calories 543 calories, Carbohydrate 96 grams, Fat 9 grams, Fiber 7 grams, Protein 19 grams, Sugar 9 grams
STEWED CAULIFLOWER WITH RED ONIONS AND TOMATOES
The authentic version of this Greek vegetable dish calls for twice as much olive oil. I like the combination of kalamata olives, cauliflower and tomatoes. Serve it with whole grains, such as spelt, bulgur or barley.
Provided by Martha Rose Shulman
Categories easy, weekday, one pot, side dish
Time 1h
Yield Serves four
Number Of Ingredients 13
Steps:
- Heat 3 tablespoons of the olive oil in a heavy soup pot or Dutch oven over medium heat, and add the onions. Cook, stirring, until very tender, about eight minutes. Add a pinch of salt and the garlic, and stir for another minute or so until fragrant. Stir in the tomatoes, with their liquid, and bring to a simmer. Simmer about eight minutes until cooked down and fragrant, and add the cauliflower to the pot. Stir together, and add the bay leaf, rosemary, pepper, dissolved tomato paste and wine. Bring to a simmer, and add salt to taste. Cover, reduce the heat and simmer 30 to 40 minutes until the cauliflower is very tender.
- Stir in the olives and vinegar if using, and adjust salt and pepper. Remove from the heat, and stir in the remaining olive oil. Serve hot or warm.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 15 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 831 milligrams, Sugar 8 grams
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