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
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
ROASTED CAULIFLOWER
Roasting is a simple way to prepare cauliflower. Seasoned with a wonderful blend of herbs, this side is easy enough for weeknight dinners. It's one of the best baked cauliflower recipes I've found. -Leslie Palmer, Swampscott, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 8 ingredients; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 425° until tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.
Nutrition Facts : Calories 107 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 120mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges
BALSAMIC AND HERB QUINOA SALAD
Serve this cold salad as a delicious summer side to your favorite grilled meat or try it alone as a great light lunch. I have been experimenting a lot with quinoa recently, and this is by far my favorite recipe. It's such a nice, healthy alternative to pasta and rice!
Provided by suzyk
Categories Salad Grains Quinoa Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 17
Steps:
- Bring 2 cups water, quinoa, and bouillon granules to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa onto a baking sheet and refrigerate until cooled, about 30 minutes. Rinse saucepan.
- Place lima beans into the saucepan and add enough water to cover beans by 1 inch; season with salt and pepper. Cover saucepan with a lid and bring water to a boil. Reduce heat to medium and simmer until beans are cooked through but still tender, 3 to 4 minutes. Drain water and rinse beans under cold water to stop the cooking process; refrigerate until cool, about 10 minutes.
- Cook and stir almonds in a skillet over medium heat until toasted, about 5 minutes. Remove skillet from heat and cool almonds to room temperature, about 5 minutes.
- Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl.
- Whisk vinegar, almond oil, olive oil, Italian seasoning, basil, garlic, and salt together in a bowl until smooth; pour over quinoa mixture and stir to coat.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 39.7 g, Cholesterol 11.2 mg, Fat 27.5 g, Fiber 6.5 g, Protein 12.6 g, SaturatedFat 4.5 g, Sodium 307.9 mg, Sugar 5.2 g
ROASTED CAULIFLOWER AND MUSHROOM QUINOA SALAD IN BALSAMIC VINAIG
Make and share this Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaig recipe from Food.com.
Provided by adopt a greyhound
Categories < 60 Mins
Time 50m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 19
Steps:
- Toss the cauliflower and mushrooms in the oil, thyme, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing half way through.
- Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
- Mix everything and enjoy.
Nutrition Facts : Calories 493.3, Fat 32.9, SaturatedFat 8.4, Cholesterol 21.3, Sodium 752.1, Carbohydrate 36.1, Fiber 5.2, Sugar 4.7, Protein 16
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