Smoky Roasted Cauliflower Recipes

Steps:

• Place cauliflower in a large bowl. Combine the oil, paprika and salt. Drizzle over cauliflower; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 450° for 10 minutes., Stir in garlic. Bake 10-15 minutes longer or until cauliflower is tender and lightly browned, stirring occasionally. Sprinkle with parsley.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment.
• Break up the cauliflower into evenly sized florets about 1-inch long. You can use a knife to divide the large florets if they don't break easily.
• In a large bowl, whisk together 1/3 cup oil, coriander, mango powder, if using, cumin, salt and pepper, to taste. Add the florets and, using your hands, gently toss to coat.
• Pour the prepared baking sheet and roast until tender and slightly browned, 30 to 40 minutes, tossing halfway through.
• Meanwhile, in a small bowl, combine the yogurt with the lime zest, a splash of extra-virgin olive oil, salt, pepper, and a squeeze of lime (as much as you like).
• Serve the cauliflower with a dollop of yogurt on the side, and enjoy a whole new way to eat cauliflower!

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Sprinkle Parmesan cheese on top.
• Roast in the preheated oven until crisp, 10 to 15 minutes.

Steps:

• Preheat oven to 450°. Mix first 6 ingredients. Add cauliflower florets; toss to coat. Transfer to a 15x10x1-in. baking pan. Roast until tender, 15-20 minutes, stirring halfway.

Steps:

• For the cauliflower: Preheat the oven or a grill for cooking over indirect heat to 400 degrees F.
• Lightly brush the oil on the cauliflower. (If roasting, cut into florets and place on a baking sheet lined with parchment paper or nonstick aluminum foil.) Sprinkle with salt, a few grinds of pepper and paprika, if using.
• Place the cauliflower stem-side down over the indirect heat and grill until golden and tender when pierced with a fork or the tip of a knife, about 40 minutes. (If roasting, roast until the cauliflower is golden in parts, 20 to 25 minutes.)
• Meanwhile, make the sauce: In a medium bowl, add the mayonnaise, chile sauce, honey and sriracha and whisk until smooth. Taste and season with salt and a few grinds of pepper.
• Cut the cauliflower unto large florets and add to a large bowl. Drizzle the sauce over the cauliflower and toss to coat evenly. Transfer to a platter. Sprinkle with the scallions, spritz with lemon wedges, and serve hot, warm or chilled.

Steps:

• Preheat an outdoor smoker to 250 degrees F (120 degrees C). Add hickory and apple wood chips according to manufacturer's instructions.
• Rub cauliflower head with olive oil and season with seasoned salt and pepper.
• Place on the rack of the preheated smoker and smoke until tender, about 2 hours.
• Whisk mayonnaise and barbeque sauce together in a small bowl until smooth.
• Transfer cauliflower to a serving dish. Drizzle mayo mixture over top before serving.