Italian Lemon Cauliflower Recipes

Steps:

• Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.

Steps:

• Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
• Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
• Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.

Steps:

• Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally.
• Preheat oven to 450 degrees F (230 degrees C).
• Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish.
• Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.

Steps:

• Place 1 tlbs parsley, lemon peel and about 1 inch of water in a large saucepan.
• Place cauliflower in steamer basket and place in saucepan.
• Bring water to a boil over medium heat.
• Cover and steam 14 to 16 minutes or until cauliflower is crisp-tender.
• Remove to large bowl; keep warm.
• Reserve 1/2 cup hot liquid.
• Heat margarine (or butter) in small saucepan over medium heat.
• Add garlic; cook and stir 2 to 4 minutes or until soft.
• Stir in lemon juice and reserved liquid.
• Spoon lemon sauce over cauliflower.
• Sprinkle with remaining 3 tbls parsley and cheese before serving .
• Garnish with lemon slices, if desired.

Steps:

• Preheat oven to 450 degrees. Toss together cauliflower, onion, capers, and 2 tablespoons oil. Season with salt and pepper.Spread vegetables in a single layer on a rimmed baking sheet.
• Roast, stirring halfway through, until cauliflower is tender and browned, about 40 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Addpasta, and cook until al dente, according to package instructions. Drain.
• Toss hot pasta with remaining 2 tablespoons oil, the parsley,and lemon zest. Add cauliflower mixture, and season with salt and pepper. Gently toss to combine.

Steps:

• Place a steamer basket in a saucepan with 2 inches simmering water. Add cauliflower; cover and steam until tender when pierced with a knife, about 8 minutes. Transfer to a bowl and toss with lemon zest, lemon juice, and red-pepper flakes. Season with salt and pepper. Serve warm or at room temperature.

Steps:

• In a large sauce pan, add 1 tbls parsley, lemon peel and 1 inch of water.
• Place cauliflower in a steamer basket and put basket in saucepan.
• Bring water to a boil, cover, reduce heat to medium and steam 15 minutes or until cauliflower is crisp tender.
• With a slotted spoon, remove to a serving bowl, keep warm.
• Reserve 1/2 cup of cooking liquid.
• Melt butter in a small saucepan, add garlic and cook over low heat 3 minutes.
• Increase heat to medium, add lemon juice and cooking liquid and stir to combine.
• Pour over cauliflower, top with cheese and sprinkle with parsley.

Steps:

• In a steamer cook the broccoli & cauliflower for 8 minutes or until just tender, then drain & run under cold water to stop the cooking. Drain again & set aside.
• Put 2 tablespoons of the olive oil in a large skillet over medium heat, then add the garlic & cook for 3 minutes, or until it is golden, stirring occasionally.
• Add drained vegetables & turn heat to high, cooking & stirring only when necessary, until vegetables begin to brown.
• Add lemon zest & cook another minute.
• Add remaining tablespoon of olive oil & the lemon juice, then taste & adjust seasoning. Serve hot or at room temperature.