Roasted Cauliflower With Lemon Parsley Dressing Recipes

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ROASTED CAULIFLOWER WITH LEMON-PARSLEY DRESSING

Provided by Dawn Perry

Categories     Side     Roast     Vegetarian     High Fiber     Cauliflower     Healthy     Low Cholesterol     Vegan     Parsley     Lemon Juice     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6



Roasted Cauliflower with Lemon-Parsley Dressing image

Steps:

  • Preheat oven to 425°F. Toss cauliflower and 4 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25-30 minutes.
  • Meanwhile, pulse parsley, lemon juice, and remaining 2 tablespoons oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.
  • DO AHEAD: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.

1 head cauliflower (about 2 pounds), cut into florets, including tender leaves
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 cup fresh flat-leaf parsley leaves
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice

PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY

Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.

Provided by David Tanis

Categories     easy, quick, vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11



Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary image

Steps:

  • Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
  • Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
  • Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
  • Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 3 grams, TransFat 0 grams

2 medium cauliflower heads (about 2 pounds)
3 tablespoons extra-virgin olive oil
Salt and black pepper
1/2 teaspoon crushed red pepper, or to taste
1 teaspoon grated or finely minced garlic
1/2 teaspoon freshly chopped rosemary
1/2 cup roughly chopped parsley
1/2 teaspoon grated lemon zest
1/4 cup roasted salted almonds (homemade or store bought), roughly chopped
1 red fresno chile, thinly sliced, for garnish (optional)
Lemon wedges, for serving

ROASTED CAULIFLOWER WITH LEMON ZEST, PARSLEY, CAPERS, AND JALAPEÑO

Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's a lot of cauliflower! To avoid a rut, I've added various flavors over the years, brightening the dish and spicing things up. The truth is, Jivan prefers the tried-and-true classic: EVOO, sea salt, and pepper. But for the grown-ups in my life, I've come up with this parsley, lemon zest, caper, and jalapeño combo. Just toss it with the cauliflower when it comes out of the oven-and don't forget to put some plain florets aside for the little ones.

Provided by Athena Calderone

Categories     Side     Cauliflower     Lemon     Capers     Winter     Jalapeño     Parsley     Vegetarian     Vegan     Wheat/Gluten-Free     Quick and Healthy     Quick & Easy

Yield 4-6 servings

Number Of Ingredients 8



Roasted Cauliflower with Lemon Zest, Parsley, Capers, and Jalapeño image

Steps:

  • Preheat the oven to 425°F (220°C). Spread the cauliflower on a baking sheet in a single layer. Drizzle with the oil, season generously with salt and pepper, and toss to coat. Roast the cauliflower, tossing the florets halfway through, until they are deep golden and crispy, 30 to 35 minutes total.
  • While the cauliflower is roasting, use a vegetable peeler to peel 3 strips of zest from the lemon. Cut each strip crosswise into very thin slices. Cut the lemon in half, reserving one half and storing the other for another use.
  • Transfer the roasted cauliflower to a serving bowl. Top it with the parsley, capers, jalapeño, and sliced lemon zest. Squeeze the mixture with the lemon half and drizzle it with more oil. Toss to coat all of the ingredients, and sprinkle with a pinch or two of the flaky salt.

1 head cauliflower, quartered, cored, and cut into bite-size florets
3 to 4 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt and freshly cracked pepper
1 lemon
1 large handful fresh parsley (about 1/2 cup/25 g), roughly chopped
1 tablespoon capers
1 jalapeño, seeded and thinly sliced
Flaky sea salt, for serving

ROASTED CAULIFLOWER WITH TAHINI DRESSING

Another wonderful way to get the veggies in. This is an easy side with a very pleasing taste. A seasonal side from Chatelaine.

Provided by Isabeau

Categories     Cauliflower

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6



Roasted Cauliflower With Tahini Dressing image

Steps:

  • Chop cauliflower into bite-size florets. Spray with olive oil and roast on baking sheet in 400F oven. Turn once and remove when starting to brown.
  • Combine tahini, lemon juice, water, and garlic in a small bowl and whisk until smooth. Add more water if necessary to reach drizzling consistency.
  • Drizzle dressing over hot cauliflower and sprinkle with parsley (or chili flakes).

Nutrition Facts : Calories 126.6, Fat 7.7, SaturatedFat 1.1, Sodium 56.7, Carbohydrate 12.4, Fiber 4.5, Sugar 3.1, Protein 5.6

1 head cauliflower, medium
1/4 cup tahini
3 tablespoons lemon juice
2 tablespoons water
1 garlic clove, minced
2 tablespoons parsley

SEASONED ROASTED CAULIFLOWER

Seasoned roasted cauliflower makes a great side to any meal.

Provided by Stefanie

Categories     Cauliflower Side Dishes

Time 40m

Yield 4

Number Of Ingredients 8



Seasoned Roasted Cauliflower image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Place cauliflower florets in a large bowl. Drizzle oil over top and add paprika, garlic powder, onion powder, chili powder, and cumin; toss together with a spoon or your hands. Spread in an even layer on the prepared baking sheet.
  • Roast in the preheated oven until the edges are browned and crisp, about 30 minutes, stirring once or twice during the cooking time. Season with salt and pepper.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 9.2 g, Fat 13.9 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 46.6 mg, Sugar 3.9 g

1 head cauliflower, cut into florets
¼ cup olive oil
1 teaspoon ground paprika
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste

ROASTED HERB & LEMON CAULIFLOWER

A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 9



Roasted Herb & Lemon Cauliflower image

Steps:

  • Preheat oven to 425°. Place cauliflower in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and toss to coat. Roast 20-25 minutes or until golden brown and tender, stirring occasionally., In a small bowl, combine remaining ingredients; stir in remaining oil. Transfer cauliflower to a large bowl; drizzle with herb mixture and toss to combine.

Nutrition Facts : Calories 161 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 342mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

1 medium head cauliflower, cut into florets (about 6 cups)
4 tablespoons olive oil, divided
1/4 cup minced fresh parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

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