Parmesanparsleyroastedcauliflower Recipes

Steps:

• Preheat oven to 425°F. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Sprinkle Parmesan cheese on top.
• Roast in the preheated oven until crisp, 10 to 15 minutes.

Steps:

• In a large bowl, combine lemon zest and juice, salt and pepper. Whisk in oil until combined. Stir in mushrooms and marinate while making cauliflower.
• In a medium bowl, lightly beat eggs with salt and pepper. Add cauliflower and toss until well coated.
• Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
• Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking.
• Panfry cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
• To assemble salad:
• Add parsley and cauliflower to the mushroom mixture, tossing to combine.

Steps:

• In a bowl, combine all ingredients except olive oil. Toss. Drizzle on the oil. Toss.
• Put mixture into a small nonstick dish.
• Place into a 425°F preheated oven. Bake for 15 - 17 minutes; stir once. You want it to be lightly browned and tender. Serve.

Steps:

• Preheat the oven to 350 degrees.
• Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.

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.

Steps:

• Preheat oven to 350*F.
• Remover outer green leaves from the cauliflower and cut the head into small florets, discarding the stems (I save in freezer to make broth).
• Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well.
• Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the parmesan, gruyere and parsley. Bake for 1-2 more minutes, just until the cheese melts. Season to taste and serve hot or warm. Enjoy!

Steps:

• Break dry cauliflower into florets.
• Place florets in the 2 tablespoons water and steam in microwave, covered, for 3 to 6 minutes.
• Drain and cool completely, 3 to 5 minutes.
• Place flour in one bowl.
• Beat eggs, cheese, salt and pepper together in a separate bowl.
• Finely chop parsley and add to egg mixture.
• Heat the olive oil in a large saucepan, over medium until hot, but not bubbly.
• Dip florets in flour, then in egg mixture.
• Fry florets until brown.
• Drain on paper towels.
• Serve.

Steps:

• Wash and trim cauliflower; break into flowerets.
• Cook covered in a small amount of boiling salted water, 10-12 minutes.
• Melt butter in small skillet; stir in basil or oregano.
• Drain cauliflower well.
• Pour melted butter over cauliflower; toss lightly.
• Add grated Parmesan cheese; toss lightly until cauliflower is coated with cheese.
• Sprinkle bread crumbs over cauliflower before serving.

Steps:

• Blanch the cauliflower until tender-crisp. Drain and rinse with cold water to stop cooking process. Allow to cool.
• Transfer the cooled cauliflower to a salad bowl and add the grape tomatoes, olives, parmesan, and onion. Toss well.
• In a small bowl, whisk together the olive oil, pesto, vinegar, salt and pepper.
• Pour the dressing over the cauliflower mixture and toss.
• Allow salad to sit for 1 hour to allow flavors to blend.

Steps:

• Preheat oven to 350 degrees.
• Arrange florets in a baking dish.
• Heat skillet. Add oil and butter.
• When butter is melted, add garlic and saute until garlic is tender.
• Add bread crumbs and 1/4 cup cheese. Toss well.
• Sprinkle bread crumb mixture over florets.
• Top with 1 tablespoon grated cheese.
• Cover and bake for 30 minutes.

Steps:

• Preheat oven to 425˚F (220˚F).
• In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
• Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
• Spread the cauliflower on a greased, foil-lined baking sheet.
• Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
• Enjoy!

Steps:

• Preheat your oven to 325 degrees Fahrenheit.
• Line a large jelly roll sheet with foil; lightly spray with olive oil or "Pam" cooking spray.
• Trim leaves and stem off cauliflower; slice down middle.
• Take each half and half again; cut each "quarter" into slices about 2.5 inches thick. Some florets will break away; that is fine; we will use them ALL. :).
• Beat eggs and water in a bowl.
• Mix the cheese and paprika together in another bowl.
• Dredge each piece of cauliflower in the egg first then the cheese.
• Line cauliflower pieces up on the prepared pan.
• Lightly sprinkle some Kosher salt over all.
• Bake in the oven for 40 minutes.
• THAT'S IT! They'll be fighting over it {and it's good for them} HA!