Garlicsauteedcauliflower Recipes

Steps:

• Remove the base of the stem of the cauliflower with a sharp knife.
• From the top down, cut the cauliflower into 1/4 inches slices. (Some of the slices will crumble, but those still taste good, they just don't look as pretty.).
• Heat 2 Table olive oil over medium-high heat in a large nonstick frying pan.
• Add one batch of the cauliflower (in a single layer) and cook until brown on the first side. Use a spachula to flip over the cauliflower.
• Fry the cauliflower until brown on the second side, adding more olive oil if needed.
• At this time, I usually add 2-3 Table. water, turn over the cauliflower again, cover and cook for several more minutes.
• Repeat on the second side if the cauliflower is not quite tender. The cauliflower tastes best if it has gotten very brown.
• Sprinkle with salt.
• Remove the first batch, keeping warm, and doing a second and third batch (if you still have cauliflower to cook) until all of the cauliflower has been sauteed.

Steps:

• Cook cauliflower in a large pot of salted, boiling water until barely crisp-tender; drain well.
• In a large skillet over medium heat, warm the oil. Saute' the garlic and desired amount of red chile pepper until the garlic just begins to brown (being careful to not let it burn!).
• Add the cauliflower and cook a few minutes, stirring, until completely coated in oil.
• Sprinkle with kosher salt to taste and serve.

Steps:

• Place cauliflower in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 9-11 minutes or until crisp-tender., Meanwhile, in a small nonstick skillet, saute garlic in butter for about 2 minutes or until tender. Stir in broth. Drain cauliflower and transfer to a serving bowl. Pour butter mixture over cauliflower. Sprinkle with salt and pepper; toss to coat evenly. Serve immediately.

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add cauliflower, cherry tomatoes, raisins, and white sugar to onion; cover skillet and cook, stirring occasionally, until cauliflower is tender, 4 to 5 minutes.
• Mix garlic, parsley, and red pepper flakes into cauliflower mixture; increase heat to high and saute until cauliflower is browned, 1 to 2 minutes. Drizzle lemon juice over cauliflower.

Steps:

• Seperate cauliflower into flowerets, rinse and place in steamer basket and place over boiling water.
• Cover and steam for 10 minutes or until crisp tender.
• While the cauliflower is steaming, saute the garlic in butter until lightly browned.
• Add broth, salt and pepper.
• Add cooked cauliflower and toss to coat.
• Serve at once.

Steps:

• Preheat the oven to 450 degrees F. Toss the cauliflower with the olive oil, garlic, thyme and rosemary on a rimmed baking sheet until well coated. Sprinkle with 1 teaspoon salt and several grinds of pepper and toss again.
• Roast, stirring occasionally, until golden and tender, about 20 minutes.

Steps:

• Heat the butter and 2 tablespoons of the oil in a large skillet over medium-high heat.
• Add the broccoli and cauliflower in a single layer, sprinkle with 1/2 teaspoon salt and cook, undisturbed, until the undersides are browned in spots, 3 to 4 minutes. Continue to cook, stirring every 1 to 2 minutes, until browned all over and crispy and tender, about 5 minutes more.
• Reduce the heat to medium and push the vegetables to one side of the skillet. Add the garlic and remaining 1 tablespoon oil to the empty side and cook, stirring, about 30 seconds. Mix the garlic into the vegetables and add a large splash (about 3 tablespoons) of water. Squeeze in half a lemon, if using. Cook, stirring, until the juices have evaporated.

Steps:

• Heat oil in a heavy nonstick skillet over medium high heat.
• Saute next 4 ingredients 2-3 minutes, stirring frequently.
• Add stock, cover skillet and cook another 3-4 minutes or until cauliflower is tender.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
• Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
• Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Place cauliflower and garlic in steamer and steam until soft, 10 to 15 minutes.
• Remove garlic cloves and smash with a fork; place smashed garlic with cauliflower into a pot.
• Smash butter and chives into cauliflower and garlic with a fork or potato masher until smooth.
• Stir light cream into smashed cauliflower mixture.
• Sprinkle Parmesan-Reggiano cheese onto cauliflower mixture; season with salt and black pepper.
• Cook the cauliflower mixture over low heat to absorb the cream and melt the butter, about 12 minutes.

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
• Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
• Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Steps:

• Wrap cauliflower in a clean dish towel, then turn it upside down and bang it against the surface of your counter until you feel the cauliflower crack (be sure to rotate to break it up on all sides).
• Pull florets off of stem and break the bigger florets into smaller pieces.
• Bring a large pot of water to boil over high heat.
• Add the cauliflower pieces to the pot and boil, covered, for 15-18 minutes.
• Drain the cauliflower.
• Mash the cauliflower with a fork until smooth.
• Mix in remaining ingredients. Allow to cool for 5 minutes.
• Enjoy!

Steps:

• Toss the cauliflower florets and peeled garlic cloves in the olive oil until coated (I guess on the amount of olive oil, and probably use more than the specified amount).
• Sprinkle with salt to your taste. We use a creole salt or spice.
• Roast in oven at 375 degrees until the cauliflower is cooked and a fork pierces the stems easily. The timing will depend on how large you leave the cauliflower pieces, but it usually takes about 20 minutes. Don't let the cauliflower burn, but I think the slightly browned edges add character and flavor. The garlic should also be very soft by now.
• Put the roasted cauliflower with the garlic cloves into a food processor along with the butter (optional) and the sour cream. Pulse-puree until the mixture is smooth. Adjust seasonings as necessary and serve warm.

Steps:

• Preheat oven to 425°F.
• Toss cauliflower with oil, garlic, salt, and pepper in a large bowl. Spread evenly in 2 shallow baking pans and roast in upper and lower thirds of oven, stirring occasionally, until golden, 25 to 30 minutes.