Glazed Roasted Cauliflower Recipes

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GLAZED ROASTED CAULIFLOWER

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 0



Glazed Roasted Cauliflower image

Steps:

  • Cut 1 small cauliflower into large florets. Toss with 2 tablespoons olive oil on a foil-lined baking sheet; season with salt and pepper. Roast at 450˚ F, tossing halfway through, until browned and tender, 25 to 30 minutes. Mix 1 tablespoon each Dijon mustard and date syrup and 1 teaspoon balsamic vinegar. Pour over the cauliflower and toss; roast until glazed, 10 minutes. Sprinkle with parsley.

ROASTED BALSAMIC CAULIFLOWER

Easy and tasty, minimal mess, this cauliflower is oven-baked at high temperature (i.e. roasted).

Provided by hike4diamonds

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 30m

Yield 5

Number Of Ingredients 5



Roasted Balsamic Cauliflower image

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil
  • Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl. Add the cauliflower and toss to coat; spread the mixture onto the lined baking sheet.
  • Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.

Nutrition Facts : Calories 85.6 calories, Carbohydrate 7.7 g, Fat 5.7 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 256.9 mg, Sugar 0.9 g

2 tablespoons olive oil
2 tablespoons balsamic vinegar
½ teaspoon salt
3 cloves garlic, chopped
1 head cauliflower, chopped into bite size pieces

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



Dijon Roasted Cauliflower image

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

2 tablespoons Dijon mustard
3 tablespoons vegetable oil
1 shallot, minced
2 cloves garlic, minced, or more to taste
1 large head cauliflower, cut into florets
salt and ground black pepper to taste

ROASTED CAULIFLOWER

This recipe was originally one of Martha Stewart's but I've adjusted it to make it more to my taste. This has become my DH's favorite vegetable recipe. In fact, we love it so much that the two of us usually pig out on the whole recipe.

Provided by Kendra

Categories     Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6



Roasted Cauliflower image

Steps:

  • Preheat oven to 450 degrees.
  • Trim head of cauliflower and cut into bite-sized florets.
  • Dry cauliflower well.
  • Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
  • You can adjust seasonings according to your personal preferences.
  • Toss cauliflower until seasonings are well distributed.
  • Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
  • Cauliflower should be a dark, golden brown when baking is completed.
  • Remove from oven and pour into a serving dish.
  • Top with balsamic vinegar and toss well.

Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1.1, Sodium 75.2, Carbohydrate 12.9, Fiber 4.8, Sugar 5, Protein 4.6

2 lbs cauliflower
2 tablespoons extra virgin olive oil
1 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon chili powder (I use Ancho Chile Powder)
1 tablespoon balsamic vinegar

WHOLE ROASTED CAULIFLOWER WITH HERB-MUSTARD GLAZE

Rich Landau's earliest holiday memories revolve around turkey. "My Thanksgiving was straight out of a Norman Rockwell painting," he says. Things have changed since then: Rich and his wife Kate Jacoby own two vegan restaurants, Vedge in Philadelphia and Fancy Radish in Washington, DC. Vegetables now have the starring role at their holiday meals-in this case, a whole cauliflower roasted with traditional Thanksgiving herbs. "The holiday is about flavors, not turkey," he says. If you want to make this cauliflower feel like a classic feast, set up a carving station!

Provided by Food Network

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 14



Whole Roasted Cauliflower with Herb-Mustard Glaze image

Steps:

  • Make the roasted garlic: Preheat the oven to 400˚ F. Cut the top 1 inch off the garlic heads and place on a large sheet of foil, cut-sides up. Drizzle with the olive oil and season lightly with salt and pepper. Wrap the foil around the garlic heads and bake until the garlic is browned and soft, about 1 hour. Remove from the oven and unwrap. When cool enough to handle, squeeze the garlic cloves out of their skins. You should have about 1 cup roasted garlic.
  • Bring a large pot of salted water to a boil. Meanwhile, make the glaze: Combine the roasted garlic, olive oil, Dijon mustard, shallot, vegan mayonnaise, 1 teaspoon salt, 2 teaspoons pepper, the sage and rosemary in a blender and puree until smooth. Transfer the glaze to a bowl and stir in the grainy mustard.
  • Working in batches if needed, add the cauliflower to the boiling water and cook until slightly puffed and yellowed, 8 to 10 minutes. Drain and let cool.
  • Preheat the oven to 400˚ F (use the convection setting, if available). Transfer the cauliflower to a rimmed baking sheet. Brush with the sunflower oil and sprinkle with 2 teaspoons each salt and pepper. Bake 10 minutes.
  • Remove the cauliflower from the oven and pour the mustard glaze evenly over each head. Return to the oven and bake until the glaze turns golden brown, 8 to 12 minutes.

6 heads garlic
6 teaspoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Kosher salt
1/4 cup extra-virgin olive oil
1/4 cup Dijon mustard
1 large shallot, chopped
1 cup vegan mayonnaise
Freshly ground pepper
2 teaspoons dried sage
2 teaspoons chopped fresh rosemary
1/4 cup grainy mustard
4 heads cauliflower, leaves trimmed
1/2 cup sunflower oil

HONEY-LEMON GLAZED CAULIFLOWER

From Fine Cooking Magazine - "This sweet-tart glaze along with the heat of crushed red pepper and sweet smoked paprika, and the depth of coriander -- give a mellow cauliflower a zesty profile".

Provided by DailyInspiration

Categories     Vegetable

Time 37m

Yield 4 serving(s)

Number Of Ingredients 11



Honey-Lemon Glazed Cauliflower image

Steps:

  • Heat 3 tablespoons oil in a heavy duty 12-inch skillet (preferably cast iron) over medium-high heat. Add the cauliflower and 1/2 teaspoons salt and stir to coat. Cook, without stirring, until the cauliflower is browned on one side; about 4 minutes. Turn each piece over and cook, without stirring, until evenly browned on the second side, about 4 minutes more. Reduce the heat to medium and continue cooking, stirring often, until browned all over, about 4 minutes longer.
  • Meanwhile, in a small bowl, stir 2 tablespoons water and the remaining 1 tablespoons oil with the onion, honey, ground coriander, paprika and pepper flakes.
  • Add the onion mixture to the skillet and cook , stirring occasionally, until the onion is softened, about 1 minute. Continue cooking, stirring constantly, until most of the liquid has evaporated and the cauliflower is glazed, about 4 minutes. Transfer to a serving bowl, stir in the lemon juice and zest, and garnish with the cilantro. Serve immediately.

Nutrition Facts : Calories 203.1, Fat 14.1, SaturatedFat 2, Sodium 46.5, Carbohydrate 19.5, Fiber 3.8, Sugar 12.8, Protein 3.3

1/4 cup extra-virgin olive oil
1 medium cauliflower, cored and cut into 1 inch florets
1 medium red onion, finely diced
kosher salt
2 tablespoons honey
1 teaspoon ground coriander
1/2 teaspoon sweet smoked paprika
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest, finely grated
1 tablespoon fresh cilantro, chopped

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