ROASTED CAULIFLOWER WITH WALNUTS AND RAISINS
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Brush a heavy large rimmed baking sheet with olive oil. Stir 3 tablespoons olive oil, coriander, cumin and cayenne to blend in a large bowl. Add the cauliflower and garlic and toss to coat. Spread the cauliflower out into a single layer on the prepared baking sheet. Roast until the cauliflower begins to brown at the edges, about 12 minutes. Stir and continue roasting until browned and tender, about 12 minutes longer. Transfer the cauliflower to a serving dish. Set the baking sheet over medium heat. Combine the raisins, water and vinegar on the baking sheet and boil, stirring up the browned bits from the bottom of the baking sheet until the liquid is reduced to about 2 tablespoons, about 1 minute. Transfer the contents of the baking sheet to the cauliflower. Add the parsley and walnuts and toss to combine.
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
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
ROASTED CAULIFLOWER WITH TAHINI-PARSLEY SAUCE
This Middle Eastern sauce goes wonderfully with foods other than roasted cauliflower. It's traditionally served with falafel and keftes, fish, salads, deep-fried vegetables - or just with pita bread.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves four to six, with some sauce left over
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. Meanwhile, bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the cauliflower. Blanch for two minutes, and transfer to the ice water. Drain and blot dry. Transfer to a baking dish.
- Season the cauliflower with salt and pepper, and toss with the olive oil. Place in the oven, and roast for 30 to 40 minutes, stirring from time to time, until tender and lightly browned.
- Puree the garlic cloves with 1/4 teaspoon salt in a mortar and pestle. Transfer to a bowl, and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/2 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Stir in the parsley. Taste, and adjust salt and lemon juice. Serve with the cauliflower. You will have some sauce left over.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 21 grams, Carbohydrate 19 grams, Fat 27 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 527 milligrams, Sugar 4 grams
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