Sheet Pan Cauliflower Bake Recipes

Steps:

• Preheat the oven to 350 degrees.
• Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.

Steps:

• Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
• Place the chicken thighs, olive oil, thyme, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and paprika in a medium bowl and toss to coat evenly. Set aside to marinate for 30 minutes.
• If necessary, remove the outer leaves from the head of cauliflower, then cut it into quarters, leaving the inner stem intact so that the florets do not separate.
• Put the chicken thighs skin-side up on one side of the baking sheet, spacing them evenly. Drizzle any leftover marinade over the chicken. Put the cauliflower on the other side of the baking sheet, with one cut-side down. Brush each cauliflower piece with melted butter and sprinkle evenly with 1/2 teaspoon salt.
• Put the bacon on the edge of the baking sheet and bake until browned and crisp, 15 to 17 minutes. Remove the bacon to a paper towel-lined plate. Return the baking sheet to the oven until the chicken is cooked through and an instant-read thermometer registers 165 degrees F when inserted into the thickest part not touching the bone, 25 to 30 minutes more. The cauliflower should be lightly browned and cooked through.
• When the bacon is cool enough to handle, roughly chop it.
• Before removing the baking sheet from the oven, carefully lay a slice of Cheddar on each cauliflower piece and return to the oven until melted, about 1 minute.
• For serving, top each cauliflower with 1 tablespoon sour cream and a sprinkle of the bacon and chives.

Steps:

• Preheat the oven to 425 degrees F.
• Toss the chicken with the cauliflower, tomatoes, potatoes, oil, Italian seasoning, salt and pepper in a large bowl. Transfer the chicken mixture to a rimmed sheet pan. Roast until the chicken and cauliflower are golden and the chicken is cooked through, 40 to 50 minutes.
• Combine the parsley, capers, pine nuts and golden raisins in a small bowl. Sprinkle over the chicken to serve.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
• Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.
• Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine olive oil, curry powder, lemon juice, salt, and ground black pepper in a bowl. Add cauliflower and toss until well coated. Place in a single layer in the prepared baking sheet.
• Bake in the preheated oven until golden and crispy, about 25 minutes.

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.

Steps:

• Heat oven to 425 degrees and set a rack in the center.
• In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 1 tablespoon oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Arrange the chicken, skin-side up, on a large baking sheet.
• Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
• Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 40 minutes. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
• While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.
• Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with a swoop of yogurt on the side, and fresh cilantro, if desired.