ROASTED CAULIFLOWER WITH CAPER VINAIGRETTE
Provided by Anne Burrell
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- To prepare the cauliflower, pull and cut off the green leaves. Cut the head in half from the top to the bottom. Cut out the core, and then cut the top into smaller pieces leaving some stem attached. You want bite-sized florets that look like little trees of cauliflower.
- Toss the cauliflower with olive oil and salt and place in the oven. Roast the cauliflower for 20 minutes.
- While the cauliflower is roasting, puree the capers, garlic, vinegar, and parsley in a food processor. While the machine is running, drizzle in 1/4 cup olive oil. Taste and season with salt, if needed.
- Toss the roasted cauliflower with the vinaigrette and sprinkle with the raisins.
ROASTED CAULIFLOWER WITH GARLIC & RED PEPPERS
Make and share this Roasted Cauliflower With Garlic & Red Peppers recipe from Food.com.
Provided by conniecooks
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Line a cookie sheet with Aluminum foil.
- Set the oven at 450.
- Cut Cauliflower into bite sized pieces.
- Cut garlic into chunks (don't mince it or it will burn).
- Cut red pepper into 1" squares.
- Put all the vegetables on cookie sheet.
- Sprinkle with spices, drizzle with oil. Use your hands to make sure all is coated lightly with oil.
- Bake for 20 min turn once at halftime.
Nutrition Facts : Calories 110.8, Fat 7.1, SaturatedFat 1, Sodium 45, Carbohydrate 11.1, Fiber 4.7, Sugar 4.8, Protein 3.4
ROASTED PEPPERS AND CAULIFLOWER
Caramelization really enhances the flavors in this easy side dish. The seasoned, roasted peppers and cauliflower are just right with nearly any main course. -Cheryl Wilt, Eglon, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the cauliflower, red peppers and onions in a shallow roasting pan. Add the oil, salt and pepper; toss to coat. Roast, uncovered, at 425° for 20 minutes. , Stir; roast 10 minutes longer or until vegetables are tender and lightly browned. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley.
Nutrition Facts : Calories 88 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 243mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic exchanges
ROASTED CAULIFLOWER AND CAPERS
Roasted cauliflower shares a plate with olives and stuffed peppers for a tasty appetizer that's simple to make.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 6 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Divide cauliflower and capers between 2 rimmed baking sheets. Drizzle each sheet with 3 tablespoons oil; toss to combine. Season with salt. Spread in a single layer. Roast, stirring occasionally, until cauliflower is golden brown and tender, 30 to 40 minutes. Toss with marjoram. Serve warm or at room temperature, drizzled with oil.
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