SPICY ROASTED CAULIFLOWER
This roasted cauliflower recipe is well spiced, not too much, just enough!
Provided by Seema
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
- Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 15 g, Cholesterol 0.2 mg, Fat 7.2 g, Fiber 5.6 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 389.8 mg, Sugar 7.2 g
CURRY SPICED WHOLE ROASTED CAULIFLOWER
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the cauliflower: Preheat the oven to 450 degrees F.
- Heat the butter and olive oil in a small saucepan over medium heat until the butter melts. Add the garlic and curry powder and cook until fragrant, about 1 minute.
- Make a small foil ring wide enough to hold up the base of the cauliflower a little. Put the foil ring in a large saute pan and place the cauliflower on top. Season the cauliflower with salt and pepper. Pour all but 1/4 cup of the curry butter over the cauliflower. Roast the cauliflower for 10 minutes, then baste with some of the curry butter on the bottom of the pan. Continue to roast and baste until the cauliflower is tender, about 45 minutes.
- Meanwhile, add the almonds and raisins to the remaining curry butter in the saucepan and cook over medium heat until the nuts are toasted and the raisins are plump, about 3 minutes. Stir in the lime juice.
- Remove the cauliflower to a serving platter and drizzle with any remaining butter from the saute pan. Top with the nut, raisin and curry butter mixture and sprinkle with the lime zest.
- For the yogurt-tahini sauce: Whisk together the yogurt, olive oil, tahini, dill, cumin, garlic and lemon juice in a medium bowl. Season with salt and pepper.
- Drizzle the cauliflower with the yogurt-tahini sauce and garnish with the cilantro, mint and chiles.
SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC
Cauliflower undergoes a few stages of cooking in this recipe, and, for a deep brown and ridiculous flavor, it's important to see it through all of them. It will be cooked through about halfway through roasting, but to transform it from pale and tender to crisp and golden brown, it must continue roasting at very high heat. Make sure to keep the smaller bits that fall away as you prepare and slice the cauliflower. They'll get the most golden and crunchy, almost like little cauliflower bread crumbs.
Provided by Alison Roman
Categories weekday, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
- Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
- Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
- Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 220 milligrams, Sugar 2 grams, TransFat 0 grams
OVEN-ROASTED CAULIFLOWER
This delicious side dish roasts fresh cauliflower with garlic and lemon juice before a finish of Parmesan cheese delivers tasty vegetables to your table.
Provided by Cherry Baumgartner
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Mix cauliflower florets and garlic in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture; season with salt and pepper. Toss cauliflower mixture to coat and spread into an even layer onto a jelly roll pan.
- Roast in preheated oven for about 15 minutes, turn the cauliflower, and continue roasting until soft, about 10 minute more. Sprinkle Parmesan cheese over the cauliflower to serve.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 6.5 g, Cholesterol 1.5 mg, Fat 9.6 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 248.7 mg, Sugar 2.5 g
SPICY WHOLE ROASTED CAULIFLOWER
By Erin McDowell, on PureWow.com, January 23, 2014. I was skeptical at first, but we enjoyed the unusual combination of spices, it's sort of a vegetarian version of a tandoori dish. Please note that the first word in the title is "spicy"; if your palate is not accustomed to strong, earthy spice blends, you might consider suggest finding an alternative marinade or cutting back on the amounts of spices for this technique, but if you like robust flavors go whole hog. In my experience, the cauliflower needed 10 or 15 extra minutes to cook, checking for doneness with a metal skewer, and the head I used was a small, organic one. We used the leftover marinade the following day on some broiled chicken.
Provided by zeldaz51
Categories Cauliflower
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
- Trim the base of the cauliflower to remove any green leaves and the woody stem.
- In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
- Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.).
- Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. Test with a skewer to check interior doneness and cook longer if necessary, being careful not to scorch the marinade. The marinade will make a crust on the surface of the cauliflower.
- Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad with a lime juice and olive oil dressing.
Nutrition Facts : Calories 66.5, Fat 3.2, SaturatedFat 0.5, Sodium 851.4, Carbohydrate 9.4, Fiber 3.7, Sugar 2.3, Protein 2.9
SPICED OVEN ROASTED CAULIFLOWER
This is one of my favorite ways to cook this delicious vegetable! To bring hard coconut oil to liquid form, stand it in a bowl of hot water for about 10 minutes.
Provided by ElizabethKnicely
Categories Cauliflower
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F.
- In a large bowl, mix together the oil, turmeric and cumin seeds. Add the cauliflower and toss together until well coated.
- Take a non-stick cookie sheet, rub with a little extra oil and put in the oven for 5 minutes to heat up. When it is hot, pour the cauliflower onto the sheet and spread out into a single layer. Sprinkle with salt. If not using a non-stick sheet, line with parchment paper.
- Return to the oven and bake on a high shelf. Gently turn the cauliflower from time to time until they are tender with golden brown spots all over, about 25 to 30 minutes.
Nutrition Facts : Calories 76.7, Fat 5, SaturatedFat 4, Sodium 430.3, Carbohydrate 7.3, Fiber 2.9, Sugar 2.7, Protein 2.8
SPICED CAULIFLOWER ROAST
Cauliflower is having a renaissance and we couldn't be happier. Roasting creates an incredible nutty flavour that works beautifully with the spices and herbs.
Provided by Sophie Godwin - Cookery writer
Categories Starter, Vegetable
Time 1h
Number Of Ingredients 18
Steps:
- In a small bowl, beat the butter and spices with a wooden spoon, then set aside.
- Heat oven to 220C/200C fan/ gas 7. Trim the outer leaves of the cauliflower and remove the very bottom of the root, being careful to keep some of the root attached so the whole cauliflower remains intact. Bring a large pan (big enough to fit the whole cauliflower) filled with salted water to a rolling boil. Cook for 3-4 mins to partially tenderise, then carefully remove with two slotted spoons.
- Put the cauliflower and chickpeas on a baking tray. Rub the cauliflower with the butter, dot a little over the chickpeas and season everything. Roast in the oven for 35 mins until the chickpeas are crispy, the cauliflower is deep golden-brown, and a cutlery knife can be inserted into the middle easily.
- Meanwhile, make the feta dressing. In a large bowl, whisk the feta and Greek yogurt until the cheese has completely broken up and the mixture is creamy. Add the lemon juice, whisk again, then season to taste. Chill until needed.
- Remove the cauliflower and chickpeas from the oven, transfer the cauliflower to a plate, then mix the remaining ingredients, except the pomegranate molasses, with the warm chickpeas on the tray.
- Arrange the herby chickpeas on a large sharing platter and place the whole cauliflower on top. Spoon over the dressing and drizzle with pomegranate molasses to serve.
Nutrition Facts : Calories 355 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 1.7 milligram of sodium
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- In a large bowl, mix together the oil, turmeric, and cumin seeds. Add the cauliflower and toss together well coated.
- Take a non-stick cookie sheet, rub with a little extra oil and put in the oven for 5 minutes to heat up. When it is hot, pour the cauliflower onto the sheet and spread out into a single layer. Sprinkle with salt. If not using a non-stick sheet, line with parchment paper.
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