Herbed Cauliflower Bake Recipes

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ROASTED CAULIFLOWER WITH HERBED BREADCRUMBS

This side dish goes well with fish or seared steak.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Number Of Ingredients 8



Roasted Cauliflower with Herbed Breadcrumbs image

Steps:

  • Preheat oven to 450 degrees, with racks in upper and lower thirds. On two large baking sheets, toss cauliflower florets, with 2 tablespoons olive oil; season with salt and pepper. Roast until tender and browned, 20 to 25 minutes, rotating sheets halfway through.
  • Meanwhile, in a food processor, combine bread and garlic; season with salt and pepper. Pulse until coarse crumbs form. In a medium skillet, heat 2 tablespoons oil over medium. Add breadcrumbs and cook, tossing frequently, until toasted, 3 to 6 minutes. Transfer to a small bowl and let cool. Stir in parsley, thyme leaves, and lemon zest.
  • Toss cauliflower with juice of the lemon and sprinkle with breadcrumbs.

Nutrition Facts : Calories 221 g, Fat 15 g, Fiber 6 g, Protein 6 g

1 head cauliflower (2 pounds), cut into florets
4 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 slices white sandwich bread
1 garlic clove, chopped
2 tablespoons finely chopped fresh parsley
2 teaspoons chopped fresh thyme leaves
Grated zest and juice of 1 lemon

ROASTED HERB & LEMON CAULIFLOWER

A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 9



Roasted Herb & Lemon Cauliflower image

Steps:

  • Preheat oven to 425°. Place cauliflower in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and toss to coat. Roast 20-25 minutes or until golden brown and tender, stirring occasionally., In a small bowl, combine remaining ingredients; stir in remaining oil. Transfer cauliflower to a large bowl; drizzle with herb mixture and toss to combine.

Nutrition Facts : Calories 161 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 342mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

1 medium head cauliflower, cut into florets (about 6 cups)
4 tablespoons olive oil, divided
1/4 cup minced fresh parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

HERBED CAULIFLOWER WITH PARMESAN

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Number Of Ingredients 0



Herbed Cauliflower with Parmesan image

Steps:

  • Core 2 large heads cauliflower and cut into 1/2-inch-thick "steaks." Cook in a steamer basket over boiling water, covered, until tender, 30 to 40 minutes. Transfer to a large bowl and let cool 15 minutes. Whisk 1 teaspoon grated lemon zest, 1/3 cup each lemon juice and olive oil and 2 1/2 teaspoons kosher salt; drizzle over the cauliflower and toss. (The cauliflower will break apart.) Let stand 10 minutes. Add 1 cup fresh parsley, 1/2 cup toasted pine nuts and 2 ounces shaved Parmesan; toss. Drizzle with olive oil.

ROASTED CAULIFLOWER WITH GARLIC AND HERBS

Roast cauliflower with garlic, thyme and rosemary until golden and tender.

Provided by Food Network Kitchen

Time 35m

Yield 6

Number Of Ingredients 6



Roasted Cauliflower with Garlic and Herbs image

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.

1 head cauliflower (about 2 pounds), trimmed and cut into florets
1/4 cup extra-virgin olive oil
5 garlic cloves, roughly chopped
2 teaspoons roughly chopped fresh thyme
1 teaspoon chopped fresh rosemary
Kosher salt and freshly ground black pepper

BAKED BREADED CAULIFLOWER

The perfect cheat for cheat day. Dip in your favourite dipping sauce. Add your favourite herbs and spices.

Provided by Chef V

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 40m

Yield 4

Number Of Ingredients 5



Baked Breaded Cauliflower image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Whisk eggs, salt, and pepper together in a bowl. Place panko bread crumbs in another bowl.
  • Dip each cauliflower floret in egg mixture to coat, then dip each floret into bread crumbs to coat; place on prepared baking sheet.
  • Bake in the preheated oven until tender and lightly browned, turning once, about 25 minutes.

Nutrition Facts : Calories 209 calories, Carbohydrate 45.4 g, Cholesterol 93 mg, Fat 4.4 g, Fiber 3.6 g, Protein 11.7 g, SaturatedFat 1.3 g, Sodium 487.5 mg, Sugar 3.6 g

2 eggs
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups panko bread crumbs
1 head cauliflower, broken into florets

OVEN BAKED CRUSTY HERBED CAULIFLOWER

Just found this cauliflower recipe that has been in my recipe collection for years. You steam the cauliflower, bread it, and then bake it. Change the seasonings to taste. Nice change from deep fried. Great side dish for dinner, or serve as an appetizer with a dip (bottled Creamy Ranch salad dressing is good).

Provided by foodtvfan

Categories     Cauliflower

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9



Oven Baked Crusty Herbed Cauliflower image

Steps:

  • Cut cauliflower into medium-size florets.
  • Steam the florets in a steamer basket over simmering water; cover. Cook for just a few minutes until barely tender.
  • Remove and cool slightly until you can handle the pieces.
  • Meanwhile, beat together eggs, salt and pepper in shallow pie plate.
  • Toss together bread crumbs, basil and parsley in another shallow pie plate.
  • Preheat oven to 400 degrees Fahrenheit.
  • Coat baking sheet with nonstick vegetable oil spray, or lightly oil with a pastry brush.
  • Place flour in a bag. Add florets in batches, shake to coat. Shake off excess flour. Discard leftover flour.
  • Dip lightly floured pieces into egg mixture then into crumb mixture, turning to coat.
  • Place on prepared baking sheet.
  • Drizzle with melted butter.
  • Bake in preheated 400 degree Fahrenheit oven for 20 minutes or until golden and crispy.
  • Serve hot.

Nutrition Facts : Calories 205.2, Fat 8.6, SaturatedFat 4.4, Cholesterol 85.8, Sodium 396.7, Carbohydrate 25.4, Fiber 5, Sugar 4.9, Protein 8.3

1 (2 lb) cauliflower
1/4-1/2 cup all-purpose flour
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup dry breadcrumbs
1/2 cup fresh basil, finely chopped
1/4 cup fresh parsley leaves, chopped
3 tablespoons unsalted butter, melted

GARLIC AND HERB CAULIFLOWER CHIPS

A light and tasty snack that comes together in under 30 minutes. Try these for a keto- and gluten-free-friendly substitute when you're having a cracker or chip craving.

Provided by Food Network Kitchen

Time 30m

Yield about 22 crisps

Number Of Ingredients 6



Garlic and Herb Cauliflower Chips image

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats and spray with cooking spray.
  • Microwave the cauliflower in a microwave-safe bowl on high, stopping and stirring halfway through, until tender, about 2 minutes; let cool for 5 minutes.
  • Put the cauliflower in a clean towel and squeeze out any liquid. Transfer to a medium bowl and add the Parmesan, Italian seasoning, garlic powder and a pinch of salt. Stir to combine.
  • Scoop heaping-tablespoon mounds of the mixture onto the prepared baking sheets, spacing them about 2 inches apart (10 to 12 to a sheet). Shape and flatten the mounds into small discs, about 2 1/2-inches wide.
  • Bake until the edges of the crisps are deep golden brown, about 14 minutes. Let cool on the pan for 5 minutes before serving; the crisps will firm up as they cool.

Nonstick cooking spray, for the parchment
1 1/2 cups riced cauliflower (about 5 1/2 ounces; see Cook's Note)
1 cup shredded Parmesan (about 2 ounces)
1 1/2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
Kosher salt

PARMESAN-HERB CAULIFLOWER

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 0



Parmesan-Herb Cauliflower image

Steps:

  • Slice 1 head cauliflower into florets and halve; spread in a single layer on a baking sheet. Drizzle with 3 tablespoons olive oil. Sprinkle with 1/4 cup grated parmesan, 1 1/2 teaspoons chopped mixed thyme and rosemary, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425 degrees F, 30 minutes; flip and roast 15 more minutes.

Nutrition Facts : Calories 153, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 6 milligrams, Sodium 419 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 5 grams, Sugar 3 grams

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

ROASTED CAULIFLOWER WITH HERB-CAPER SAUCE

This simple dish can easily be thrown together. For your next gathering, make the sauce a few hours ahead and keep it in the fridge until you're ready to serve. The cauliflower cooks quickly: Toss it in the oven to roast while the main dish rests.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 9



Roasted Cauliflower with Herb-Caper Sauce image

Steps:

  • Position 2 oven racks in the upper and lower thirds of the oven and preheat the oven to 450 degrees F. Line two baking sheets with parchment paper.
  • Cut the florets off of the cauliflower heads and cut into 1/2-inch pieces; put into a large bowl. Add 1/3 cup of the olive oil and toss to coat. Spread the florets out evenly on the 2 prepared baking sheets, without overlapping, and sprinkle with 1 teaspoon salt and a few grinds of pepper between the two baking sheets. Roast the cauliflower until charred in spots and tender when pierced with a knife, 22 to 24 minutes.
  • Meanwhile, combine the capers and garlic in a food processor and pulse until finely chopped. Add the parsley, scallions, lemon zest and juice and continue to pulse until the leaves are coarsely chopped. With the machine running, pour in the remaining 1/2 cup olive oil and process until the mixture forms a loose pesto--like consistency. Season with a pinch of salt to taste.
  • Transfer the cauliflower to a serving platter and the herb-caper sauce to a small serving bowl or ramekin. Serve the cauliflower with dollops of the sauce.

2 large heads cauliflower (about 4 pounds total)
1/3 plus 1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons drained capers in brine, rinsed
1 clove garlic
2 cups fresh parsley leaves
3 scallions, coarsely chopped
2 teaspoons lemon zest
1 teaspoon lemon juice

CAULIFLOWER HAM BAKE

This is from the Company's Coming Christmas Cookbook, it would be good with broccoli too. I have made it for a couple Christmas dinners with raves. Plus that way you get your ham with your turkey. If you don't have fresh ham get a slab of black forest ham from the deli 1 inch thick. If having for a big meal you can easily serve 10 as a small side. It can be made a day ahead and baked the next day. Can also be a meal.

Provided by Tara1183

Categories     Ham

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11



Cauliflower Ham Bake image

Steps:

  • Cook cauliflower in boiling water until tender crisp and drain.
  • Add ham and mushrooms and mix well.
  • Melt butter in saucepan, mix in flour and salt and gradually whisk in milk until it boils and thickens.
  • Add cheese.
  • Stir until melted, add sour cream and stir until smooth.
  • Put cauliflower mixture in 3-quart casserole, pour sauce over top and sprinkle with crumbs Bake uncovered at 350°F for 30-40 minutes.

4 cups cauliflower, broken in florets
boiling water, to cover
2 cups cubed cooked ham
10 ounces canned mushrooms (saute fresh first) or 1 cup fresh mushrooms (saute fresh first)
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1 cup milk (I like 2% evaporated)
1 cup cubed sharp cheddar cheese
1/2 cup sour cream (low fat ok)
1/2 cup fresh breadcrumbs or 1/2 cup dried breadcrumbs

HERBED CAULIFLOWER BAKE

Make and share this Herbed Cauliflower Bake recipe from Food.com.

Provided by Dancer

Categories     Cauliflower

Yield 4 serving(s)

Number Of Ingredients 8



Herbed Cauliflower Bake image

Steps:

  • Preheat oven to 350 F.
  • Place cauliflower in a steamer basket over boiling water.
  • Cover and steam 4-5 minutes or until just tender.
  • Drain and keep warm.
  • Melt butter in a heavy nonstick skillet over medium heat. Sauti onions, celery and mushrooms 4-5 minutes or until tender.
  • Stir in remaining ingredients except cauliflower and breadcrumbs.
  • Add salt and pepper to taste. Simmer another 2 minutes.
  • Stir in cauliflower.
  • Transfer mixture to a lightly oiled baking dish.
  • Top with breadcrumbs and bake 15 minutes.

Nutrition Facts : Calories 105.7, Fat 2.8, SaturatedFat 1.4, Cholesterol 5.1, Sodium 143.8, Carbohydrate 17.3, Fiber 3.8, Sugar 4.3, Protein 4.4

1 lb cauliflower floret
2 teaspoons unsalted butter
1/4 cup onion, chopped
1/2 cup celery, chopped
1/4 cup mushroom, chopped
1/2 cup vegetable stock
1 teaspoon Italian herb seasoning
1/2 cup plain breadcrumbs

CAULIFLOWER BAKE

This is a great way to make cauliflower. Add more cheese if desired. I used light cream when I made this. You can cover and chill for up to 24 hrs if making ahead. Bake in oven covered for 15 min then uncovered for 10 min.

Provided by Carmen B.

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10



Cauliflower Bake image

Steps:

  • Wash cauliflower and remove leaves and woody stem.
  • Break into floweretts. (You should have about 4 cups.)
  • In a medium saucepan cook cauliflower, covered, in a small amount of boiling salted water for 5 minutes. Drain.
  • In the same saucepan cook onion in margarine or butter until onion is tender but not brown.
  • Stir in the flour, salt, pepper, and ground red pepper.
  • Add half-and-half, light cream, or milk all at once.
  • Cook and stir over medium heat until thickened and bubbly.
  • Add cheese, stirring until cheese melts.
  • Stir in cooked cauliflower.
  • Transfer mixture to a 1-quart casserole.
  • Bake in a 350 degree F oven about 15 minutes or until heated through. Sprinkle the top with the snipped parsley.

Nutrition Facts : Calories 251.2, Fat 17.6, SaturatedFat 11, Cholesterol 52.5, Sodium 351.6, Carbohydrate 16.7, Fiber 4.7, Sugar 5, Protein 9.4

1 (1 1/2 lb) cauliflower
1 small onion, chopped (1/3 cup)
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8-1/4 teaspoon pepper
1 dash ground red pepper
1 cup light cream or 1 cup milk
1/2 cup shredded cheddar cheese
2 tablespoons snipped parsley

ROASTED CAULIFLOWER WITH HERBED BREAD CRUMBS

Quick and easy roasted cauliflower snack. Great substitute for chips!

Provided by alessandra

Time 30m

Yield 4

Number Of Ingredients 9



Roasted Cauliflower with Herbed Bread Crumbs image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a large, rimmed baking sheet with parchment paper and spray with cooking spray.
  • Mix bread crumbs, thyme, oregano, basil, salt, and pepper together in a mixing bowl. Drizzle in the olive oil and rub it into the bread crumbs with your fingertips.
  • Quickly run cauliflower under water to dampen slightly. Roll cauliflower around in the bread crumb mixture until crumbs stick; place in a single layer on the prepared baking sheet and sprinkle any excess crumbs over top.
  • Roast in the preheated oven until tender and lightly browned, about 12 minutes.

Nutrition Facts : Calories 69.7 calories, Carbohydrate 12.1 g, Fat 1.9 g, Fiber 4.3 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 378.9 mg, Sugar 2.8 g

nonstick cooking spray
⅓ cup whole wheat bread crumbs
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
3 pinches freshly ground black pepper
1 teaspoon olive oil
1 pound cauliflower, cut into bite-size florets

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From food.com


HERBED CAULIFLOWER STEAKS - HILL STREET GROCER, TASMANIA
Brush both sides of cauliflower steaks with 1 tablespoon of olive oil and season with salt and pepper. Cook in oven on a lined baking tray for 30 minutes, turning at the 15 minute mark. Cauliflower should be tender and browned when cooked. Remove steaks from oven and spread mayonnaise and mustard mix over the cauliflower. Sprinkle with panko ...
From hillstreetgrocer.com


HERB ROASTED CAULIFLOWER - A LOW CARB CAULIFLOWER RECIPE
Instructions. Preheat to 450 degrees and 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. In a medium bowl, whisk together yogurt through ground black pepper. Zest lemon and then add fresh lemon juice.
From savoryexperiments.com


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