CAULIFLOWER PICCATA
This cauliflower piccata is a vegetarian showstopper, a beautiful main dish perfect for holidays yet easy enough to enjoy for weeknight dinners. Roasted cauliflower steaks are cooked in a delicious sauce of butter, wine, parsley, lemons and capers. To me, the pairing of bright lemon and briny capers is almost magical; spooning it over tender cauliflower finished with a generous serving of parsley is an easy way to maximize vegetable intake.
Provided by Food Network
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment and lightly spray with olive oil cooking spray.
- Remove the outer leaves and bottom portion of the stem from the cauliflower, then slice into 1-inch slabs. Depending on the size of the head, you will have 3 to 4 steak slabs and the rest will be florets. (You'll roast those along with the slabs.)
- Place the cauliflower on the prepared baking sheet, drizzle with olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast until the edges are crisp and slightly browned, 15 to 20 minutes.
- Meanwhile, melt the butter in a large pan over medium heat. Add the shallots and cook until crispy, 4 to 5 minutes. Add in the wine and cook for another 3 to 4 minutes, scraping up any bits of crispy shallots stuck to the bottom of the pan. Add in the vegetable stock, lemon juice and capers and cook until slightly thickened, another 2 to 3 minutes.
- Remove the cauliflower from the oven, divide between 2 plates and top with sauce. Garnish with parsley and serve.
Nutrition Facts : Calories 300, Fat 24 grams, Cholesterol 48 milligrams, Sodium 700 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 6.5 grams
ROASTED CAULIFLOWER "PICCATA"
With chicken piccata being my husband's favorite main dish and roasted cauliflower being his favorite side dish, I decided to combine the two for a side that can be paired with any grilled or baked meat.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Cauliflower
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Place cauliflower on a cutting board and trim off inedible leaves. Trim off the bottom of the cauliflower stem but make sure to keep the core intact. Cut the cauliflower in half and cut 1-inch-thick "steaks" out of each half. Reserve remaining cauliflower for a later use. Brush both sides of the cauliflower steaks with olive oil. Season with salt and pepper.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Line a baking sheet with aluminum foil and place cauliflower steaks on the sheet.
- Broil for 10 minutes. Carefully flip using a spatula and broil for 6 minutes more.
- Meanwhile, whisk chicken broth, lemon juice, Dijon mustard, and cornstarch in a small saucepan and bring to a boil. Add butter, capers, and cook, whisking constantly, for 3 minutes. Turn heat off and let sauce sit for 1 minute.
- Divide cauliflower between serving plates, drizzle sauce over the top, and garnish with chopped parsley.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 26.3 g, Cholesterol 16.3 mg, Fat 19.8 g, Fiber 10.7 g, Protein 8.7 g, SaturatedFat 5.6 g, Sodium 862.4 mg, Sugar 10.7 g
ROASTED CAULIFLOWER
Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does. But it remains firmer. Roasted cauliflower can be served warm or at room temperature. It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.
- Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 268 milligrams, Sugar 2 grams
ROASTED CAULIFLOWER
This recipe was originally one of Martha Stewart's but I've adjusted it to make it more to my taste. This has become my DH's favorite vegetable recipe. In fact, we love it so much that the two of us usually pig out on the whole recipe.
Provided by Kendra
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Trim head of cauliflower and cut into bite-sized florets.
- Dry cauliflower well.
- Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
- You can adjust seasonings according to your personal preferences.
- Toss cauliflower until seasonings are well distributed.
- Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
- Cauliflower should be a dark, golden brown when baking is completed.
- Remove from oven and pour into a serving dish.
- Top with balsamic vinegar and toss well.
Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1.1, Sodium 75.2, Carbohydrate 12.9, Fiber 4.8, Sugar 5, Protein 4.6
CAULIFLOWER PICCATA
Piccata sauce - that buttery, briny combination of lemon, butter and capers, silky in texture and tart in flavor - is not just for chicken or swordfish. It's also a zesty anchor for roasted vegetables. Here, cauliflower is roasted at high heat, which concentrates the flavor, adds nuttiness and encourages caramelization, before being doused with the sauce. Chickpeas make this a fuller vegetarian meal, but leave them out if you'd rather. Piccata dishes are often served with long pasta, which tangle with the tangy sauce, but this one is also great alongside rice or tender-crisp vegetables like blistered green beans. While you are at it, try this sauce with sweet butternut squash, charred broccoli, earthy roasted carrots, golden wedges of cabbage or crispy slices of tofu. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Place the cauliflower florets onto a sheet pan and drizzle with 2 to 3 tablespoons of olive oil. Season with kosher salt and black pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender. Remove from the oven, add the chickpeas, if using, and toss to combine.
- Heat a medium skillet to medium-high. Add 1 tablespoon of olive oil and the shallot, and sauté until soft and fragrant, about 1 minute. Add the garlic and cook for 1 minute longer, stirring constantly to keep from scorching. Pour the stock into the pan and simmer until reduced by half, about 4 to 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with 1/2 teaspoon of kosher salt and a few turns of black pepper.
- To serve, place the cauliflower and chickpeas, if using, on serving plates. Top with the lemon-caper sauce. Top with parsley and serve with lemon slices.
More about "roasted cauliflower piccata recipes"
ROASTED CAULIFLOWER PICCATA - LESLEY VARONE
From lesleyvarone.com
- Add roasted cauliflower to pan and coat with sauce. Serve along side your favorite grain, like protein-rich quinoa, and a green salad.
ROASTED CAULIFLOWER PICCATA | VEGANIZE IT!
From worldofvegan.com
ROASTED CAULIFLOWER PICCATA WITH MASHED POTATOES …
From onegreenplanet.org
CAULIFLOWER PICCATA WITH LEMON CAPER SAUCE - INQUIRING …
From inquiringchef.com
RECIPE: CAULIFLOWER PICCATA | FOOD NETWORK HEALTHY EATS: …
From foodnetwork.com
OVEN-ROASTED CAULIFLOWER - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
ROASTED CAULIFLOWER PICCATA - DARING KITCHEN
From thedaringkitchen.com
5/5 (1)Calories 93 per servingTotal Time 45 mins
- Steam the cauliflower for 18 minutes or until a toothpick enters easily when pressed into the cauliflower.
- Heat 2 tablespoons butter in a medium skillet over medium heat. Add the crushed garlic cloves and allow them to cook until they are golden brown on both sides. Add the capers and cook until they begin to brown and have released their juices, then mix in the flour and cook for 1 minute. Add the wine and cook until it boils for about a minute, to release the alcohol. Add the water and reduce the sauce for 4-5 minutes. Add ½ teaspoon salt and mix. Take garlic cloves off the pan.
ROASTED CAULIFLOWER - CAFE DELITES
From cafedelites.com
CAULIFLOWER PICCATA RECIPE - FOOD NEWS
From foodnewsnews.com
CAULIFLOWER PICCATA RECIPES - FOOD NEWS
From foodnewsnews.cc
ROASTED CAULIFLOWER PICCATA – ROBIN ROBERTSON
From robinrobertson.com
ROASTED CAULIFLOWER & CHICKPEA PICCATA BY FOLLOW US FOR MORE …
From booksfod.online
SHEET PAN CAULIFLOWER PICCATA - GRILLED CHEESE SOCIAL
From grilledcheesesocial.com
ROASTED CAULIFLOWER & CHICKPEA PICCATA - CONVEGANENCE
From conveganence.com
CAULIFLOWER PICCATA RECIPE | THEFORKINGTRUTH
From theforkingtruth.com
CAULIFLOWER PICCATA NYTIMES BEST RECIPES
From findrecipes.info
HOW TO MAKE CAULIFLOWER PICCATA - VIDEO | MYRECIPES
From myrecipes.com
HOW TO MAKE ROASTED CAULIFLOWER | MARTHA STEWART
From marthastewart.com
CAULIFLOWER PICCATA RECIPE | MYRECIPES
From myrecipes.com
ROASTED CAULIFLOWER STEAK PICCATA - EMPTYNESTERRECIPES.COM
From emptynesterrecipes.com
ROASTED CAULIFLOWER & CHICKPEA PICCATA - GOOD OLD VEGAN
From goodoldvegan.com
CAULIFLOWER PICCATA - NATURAL COMFORT KITCHEN
From naturalcomfortkitchen.com
EASY ROASTED CAULIFLOWER RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
CAULIFLOWER PICCATA HETTY MCKINNON BEST RECIPES
From findrecipes.info
SEARED CAULIFLOWER AND CHICKPEAS PICCATA [VEGAN, GLUTEN-FREE]
From onegreenplanet.org
LEMON GARLIC ROASTED CAULIFLOWER - THE SPRUCE EATS
From thespruceeats.com
ROASTED CAULIFLOWER RECIPES | ALLRECIPES
From allrecipes.com
ROASTED CAULIFLOWER AND CHICKPEA PICCATA - JOANNE EATS WELL WITH …
From joanne-eatswellwithothers.com
CAULIFLOWER PICCATA - KETO & LOW CARB VEGETARIAN RECIPES
From ketovegetarianrecipes.com
ROASTED CAULIFLOWER - SLENDER KITCHEN
From slenderkitchen.com
ROASTED CAULIFLOWER PICCATA PENNE - TASTEMAKER BLOG
From tastemakerblog.com
10 BEST VEGETARIAN PICCATA RECIPES | YUMMLY
From yummly.com
CAULIFLOWER STEAK PICCATA BEST RECIPES
From findrecipes.info
ROASTED CAULIFLOWERS COMES ALIVE WHEN TOPPED WITH LEMONY …
From freep.com
CAULIFLOWER PICCATA WITH LEMON CAPER BUTTER SAUCE
From culinarylion.com
THE BEST ROASTED CAULIFLOWER EVER -SPEND WITH PENNIES
From spendwithpennies.com
CAULIFLOWER STEAK PICCATA DR OZ BEST RECIPES
From findrecipes.info
CAULIFLOWER PICCATA - CONNOISSEURUS VEG
From connoisseurusveg.com
CAULIFLOWER PICCATA - CUSTOM DISTRIBUTORS APPLIANCES
From customdistributors.com
CAULIFLOWER PICCATA WITH CHICKPEAS BEST RECIPES
From findrecipes.info
ROASTED CAULIFLOWER | RECIPETIN EATS
From recipetineats.com
You'll also love