DIJON ROASTED CAULIFLOWER
Bring some interest to cauliflower with this flavorful side dish that's been known to convert cauliflower-haters into cauliflower-lovers. Especially good with pork.
Provided by TunaFishTaco
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Put mustard in a large bowl. Slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. Add cauliflower to the mustard sauce and stir to coat. Pour coated cauliflower onto a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower.
- Bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 15.3 g, Fat 10.5 g, Fiber 5.4 g, Protein 4.6 g, SaturatedFat 1.4 g, Sodium 291 mg, Sugar 5.5 g
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.
MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER
Even meat eaters will want a piece of these impressive, high-fiber veggies. The Dijon mustard concentrates in flavor as it roasts, resulting in a powerful punch of umami. Prep and brush your cauliflower ahead of time, then let them sit at room temperature until you're ready to cook.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
- Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
- Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
- Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
- Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
- Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.
GARLIC DIJON WHOLE ROASTED CAULIFLOWER
Not only delicious, but also a very nice presentation. Even folks that say they don't like cauliflower will love this dish.
Provided by Lori Loucas @jostlori
Categories Vegetables
Number Of Ingredients 7
Steps:
- Preheat oven to 450F. Line a baking sheet with parchment or foil. If using foil, lightly grease.
- Trim the cauliflower of all leaves. Cut the stem off flush with the bottom. Cut the Cauliflower in half. Place the halves, cut side down, on the baking sheet. Peel one clove of garlic, bruise it, and cut in half. Rub the garlic with the cut garlic.
- Peel and mince the remaining garlic clove. In a small bowl, whisk together the minced garlic, olive oil and mustard. Add the salt and taste, adjusting seasoning if needed. Add a few grinds of black pepper to taste.
- Brush the oil & mustard mixture on each cauliflower half, including the cut side and in between the florets as much as possible. Reserve about a tablespoon of the mixture.
- Roast the cauliflower until golden brown and tender. You can use a skewer to test - it should be tender but not mushy soft. Should take about 30-40 minutes, depending on the size of the cauliflower.
- In a small bowl, combine the chopped parsley and parmesan cheese. Brush the top of each cauliflower half with the remaining oil mixture, then sprinkle the Parmesan mixture evenly over each one.
- To serve, carefully cut each half into thirds and plate using a large spatula so they don't fall apart. If desired, serve with a lemon wedge alongside.
BAKED CAULIFLOWER IN GARLIC BUTTER
Make the most of this seasonal beauty with a sprinkling of rosemary and moreish garlic butter
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Beat the softened butter with the grated garlic, chopped thyme and rosemary in a bowl.
- Lay a large sheet of foil on a baking tray and put the cauliflower in the middle. Spread the butter all over it. Draw up the sides of the foil to make a parcel . Put in the oven for 1 hr 20 mins-1 hr 30 mins. When cooked, carve wedges of garlicky roasted cauliflower - it's great as a side with a Sunday roast.
Nutrition Facts : Calories 288 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
PARMESAN ROASTED CAULIFLOWER
A simple roasted cauliflower recipe that makes a great side. The cauliflower gets precooked in the microwave before roasting.
Provided by Kathy K
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Cut leaves and bottom core off cauliflower. Place in a shallow microwave-safe baking dish and add about 1 inch of water.
- Microwave on high for 8 minutes. Drain.
- Combine mayonnaise, Parmesan cheese, and garlic in a bowl. Spread onto the cauliflower.
- Bake cauliflower in the preheated oven until tender and golden brown, 15 to 20 minutes. Sprinkle with chives.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 6.7 g, Cholesterol 6.7 mg, Fat 11.5 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 1.9 g, Sodium 137.8 mg, Sugar 2.9 g
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