Italian Style 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:

• 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:

• Preheat the oven to 450 degrees F (230 degrees C).
• Toss cauliflower, mushrooms, garlic, red onion, red and yellow bell peppers, olive oil, vinegar, salt, and pepper together in a large bowl. Transfer to a 2-quart baking dish.
• Roast in the preheated oven until cauliflower is fork tender, about 30 minutes. Serve immediately.

Steps:

• Remove outer leaves and break cauliflower into flowerets.
• Arrange cauliflower in a steaming rack; place over boiling water.
• Cover and steam for 5-8 minutes or until it reaches the tenderness that you like.
• Transfer to a serving dish and keep warm.
• Combine the remaining ingredients in a saucepan and cook over medium heat until hot.
• Pour this mixture over cauliflower and toss.

Steps:

• Preheat the oven to 400 degrees F.
• Set the cauliflower pieces in a 13 by 9-inch baking dish. Make sure it is in one single layer, stems side down.
• Pour the wine over top of cauliflower.
• Drizzle top of cauliflower with 2 tablespoon of olive oil.
• Top with oregano and basil, garlic, salt and pepper.
• Cover the pan with aluminum foil.
• Bake for 30 minutes.
• Meanwhile, in a small bowl combine breadcrumbs, parsley, parmesan, pecorino and 2 tablespoons of olive oil. Mix well until mixture is mealy and well combined.
• After 30 minutes of baking, remove pan from oven. Sprinkle the bread crumb mixture over the cauliflower.
• Return to oven, uncovered, and bake another 15 minutes.
• Serve.

Steps:

• Soak the cauliflower in a bowl of salted water. In a mixing bowl, beat the egg. Season and beat in the flour. The mixture will be very thick. Add the wine. If necessary add more to make a fairly runny batter. Cover and allow to rest for 30 minutes.
• Steam or boil the cauliflower until just tender, do no overcook. Cut it into small florets when cool.
• Heat the oil until a small piece of bread sizzles as soon as it is dropped inches (About 360° F) Dip each cauliflower piece into the batter before deep frying until golden brown.
• Remove from the oil with a slotted spoon and drain on paper towels. Sprinkle lightly with salt and serve warm.