Whole Roasted Cauliflower With Black Garlic Crumble And Parsley Anchovy Butter Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GARLIC WHOLE ROASTED CAULIFLOWER

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 15



Garlic Whole Roasted Cauliflower image

Steps:

  • Preheat the oven to 450 degrees F. Trim the cauliflower: Cut the stem flush with the bottom. Cut a few slits into the core extending into the thick branches of the cauliflower (keep the florets intact). Put 3 thyme sprigs, the smashed garlic, bay leaves, coriander seeds and peppercorns on a square of cheesecloth and tie into a bundle. Combine 12 cups water, the celery, shallot, lemon zest, wine, sugar, 1/3 cup salt and the cheesecloth bundle in a pot large enough to submerge the cauliflower. Bring to a boil, whisking to dissolve the salt and sugar. Carefully add the cauliflower core-side down and cook until there is a slight resistance when pierced with a knife, about 15 minutes. (It's OK if the top of the cauliflower pops up during cooking.) Remove the cauliflower to a baking sheet.
  • Meanwhile, make the garlic oil: Combine the remaining 3 thyme sprigs, the sliced garlic, olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small saucepan. Cook over medium heat until the garlic starts browning, 3 to 5 minutes. Discard the thyme. Brush the cauliflower with half of the oil, leaving the sliced garlic behind.
  • Roast the cauliflower until browned and tender, 30 to 40 minutes, brushing halfway through with the remaining garlic oil; reserve 1 teaspoon garlic oil and the sliced garlic.
  • Transfer the cauliflower to a cutting board or platter using a spatula. Add the parsley to the reserved garlic oil and spoon over the cauliflower. Cut into wedges.

1 large head cauliflower (2 1/2 to 3 pounds)
6 sprigs thyme
6 cloves garlic (3 smashed, 3 thinly sliced)
2 bay leaves
2 teaspoons coriander seeds
2 teaspoons black peppercorns
2 stalks celery, roughly chopped
1 shallot, roughly chopped
Zest of 1 lemon (in wide strips)
1 cup dry white wine
1/4 cup sugar
Kosher salt
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 tablespoons chopped fresh parsley

WHOLE ROASTED CAULIFLOWER WITH BLACK-GARLIC CRUMBLE AND PARSLEY-ANCHOVY BUTTER

The chef Sean Brock came up with this first course after making Craig Claiborne's Bagna Cauda. Instead of bathing the garlic and anchovy in the oil, Mr. Brock has you bathe a whole head of cauliflower in it. You use a ring mold to hold up the cauliflower in a sauté pan, then brown it by spooning over bubbling oil and butter - a process that's fun and a little hairy - and finish it in the oven. In place of garlic, you use fermented black garlic (which is soft and woodsy in flavor) and milk powder to make a "crumble." You slice the cauliflower into large slabs, like cross-sections of a tree, and top them with an anchovy butter and the crumble.

Provided by Amanda Hesser

Categories     side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14



Whole Roasted Cauliflower With Black-Garlic Crumble and Parsley-Anchovy Butter image

Steps:

  • Make the black-garlic crumble: place the butter, powdered milk and black garlic cloves in a medium saucepan over low heat and cook until the powdered milk is golden brown and nutty, 20 minutes. Strain the butter from the solids and reserve. Dry the solids on paper towels. Place the solids and garlic cloves in a food processor and pulse to combine until the garlic is evenly distributed. Dry on paper towels.
  • Prepare the parsley-anchovy butter: Heat half the reserved brown butter with the fresh butter and mash in the anchovies. Season with salt, zest and juice. Fold in the parsley. Refrigerate until moldable. Using plastic wrap, form the butter into a log. Chill.
  • Heat the oven to 375 degrees. Remove the leaves from the cauliflower, leaving 1 inch of stem intact. Place a ring mold or cookie cutter around the stem to keep the cauliflower upright. Place the cauliflower, oil and butter in a large sauté pan over medium heat. Season the cauliflower with salt. With a large spoon, continually pour the hot oil-butter mixture over the cauliflower, lowering the heat to medium-low if the fat begins to smoke. After about 20 minutes, once the outside is golden brown, place the pan in the oven and bake until just tender in the middle, 15 to 20 minutes. Keep warm.
  • To serve: cut the warm cauliflower into 4 sections. Cut the butter log into 1/4-inch disks and place three slices on each section of cauliflower. Sprinkle with black-garlic crumble.

Nutrition Facts : @context http, Calories 781, UnsaturatedFat 40 grams, Carbohydrate 8 grams, Fat 84 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 40 grams, Sodium 472 milligrams, Sugar 2 grams, TransFat 2 grams

8 tablespoons unsalted butter
1/4 cup nonfat powdered milk
10 black garlic cloves, peeled (see note)
Half the reserved brown butter (3-4 tablespoons)
4 tablespoons unsalted butter
2 anchovy fillets
Salt
Grated zest from 1/2 lemon
1 tablespoon lemon juice
1/3 cup chopped parsley
1 small head cauliflower
1/2 cup olive oil
4 tablespoons unsalted butter
Salt

BAKED CAULIFLOWER IN GARLIC BUTTER

Make the most of this seasonal beauty with a sprinkling of rosemary and moreish garlic butter

Provided by Tom Kerridge

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 5



Baked cauliflower in garlic butter image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Beat the softened butter with the grated garlic, chopped thyme and rosemary in a bowl.
  • Lay a large sheet of foil on a baking tray and put the cauliflower in the middle. Spread the butter all over it. Draw up the sides of the foil to make a parcel . Put in the oven for 1 hr 20 mins-1 hr 30 mins. When cooked, carve wedges of garlicky roasted cauliflower - it's great as a side with a Sunday roast.

Nutrition Facts : Calories 288 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

125g softened salted butter
4 grated garlic cloves
½ tsp chopped thyme
½ tsp chopped rosemary
1 medium cauliflower , leaves discarded

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



Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary image

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

2 medium cauliflower heads (about 2 pounds)
3 tablespoons extra-virgin olive oil
Salt and black pepper
1/2 teaspoon crushed red pepper, or to taste
1 teaspoon grated or finely minced garlic
1/2 teaspoon freshly chopped rosemary
1/2 cup roughly chopped parsley
1/2 teaspoon grated lemon zest
1/4 cup roasted salted almonds (homemade or store bought), roughly chopped
1 red fresno chile, thinly sliced, for garnish (optional)
Lemon wedges, for serving

SAUTEED CAULIFLOWER WITH BREAD CRUMBS, PARSLEY, CAPERS AND OLIVES

Provided by Amanda Hesser

Categories     weekday, side dish

Time 30m

Yield 4 side dish servings

Number Of Ingredients 11



Sauteed Cauliflower With Bread Crumbs, Parsley, Capers And Olives image

Steps:

  • Place a large nonstick saute pan over medium heat. Add two tablespoons olive oil. When it shimmers, add half the cauliflower, spreading it out so pieces are tightly packed but lay flat in pan. Season with salt. Saute for 3 to 4 minutes, until browned on bottom and softening at edges. Turn pieces and brown other side. When just tender remove to a shallow serving bowl. Return pan to heat and repeat with 2 tablespoons olive oil and remaining cauliflower.
  • Return pan to heat again. Add remaining tablespoon olive oil. Add bread and coriander and toss to coat in oil. When bread is lightly browned on edges, stir in anchovy paste. Pour this over cauliflower. Add parsley, olives and capers. Sprinkle vinegar on top. Season generously with black pepper and toss well. Taste and adjust seasoning, adding more salt, pepper or vinegar, as desired. Serve warm or at room temperature. For a main course, cauliflower may be tossed with pasta, a little oil and some pasta cooking water.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 442 milligrams, Sugar 2 grams, TransFat 0 grams

5 tablespoons extra virgin olive oil, more if needed
1 small head cauliflower, sliced into flat 1/8-inch-thick florets
Sea salt, to taste
3/4 cup coarsely chopped day-old country bread (in pea-size pieces)
2 teaspoons crushed coriander seeds
2 large anchovy fillets packed in olive oil, drained and pounded to paste with a mortar and pestle
1/3 cup roughly chopped flat-leaf parsley
1/4 cup roughly chopped green Sicilian olives (or other mild olives)
1 tablespoon capers, drained
1 tablespoon aged sherry vinegar
Coarsely ground black pepper

More about "whole roasted cauliflower with black garlic crumble and parsley anchovy butter recipes"

WHOLE ROASTED CAULIFLOWER RECIPE (EASY!) - WHOLESOME …
Web Nov 7, 2022 Stir together the olive oil, minced garlic, 2 tablespoons (28.3 grams) grated Parmesan (half of the total amount), basil, parsley, …
From wholesomeyum.com
Ratings 75
Calories 227 per serving
Category Side Dish
  • Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it's flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.
  • In a small bowl, make the garlic Parmesan sauce. Stir together the olive oil, minced garlic, 2 tablespoons (28.3 grams) grated Parmesan (half of the total amount), basil, parsley, thyme, sea salt, and black pepper.
  • Place the trimmed cauliflower head upside down (core side up) onto a 6-quart (5.6 liters) dutch oven. Drizzle 1/2 of the sauce over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to brush on any that had dripped down to the pan or didn't spread well.
whole-roasted-cauliflower-recipe-easy-wholesome image


BUTTERY BLACK GARLIC WHOLE ROASTED CAULIFLOWER - FOOD TO …
Web Dec 12, 2019 To make mini buttery black garlic roasted cauliflowers, steam for five minutes, roast under cover for 30 and uncovered for up to …
From kelliesfoodtoglow.com
Estimated Reading Time 7 mins
buttery-black-garlic-whole-roasted-cauliflower-food-to image


ROASTED CAULIFLOWER WITH PARSLEY-ANCHOVY BUTTER RECIPE
Web Heat the oven to 375 degrees. Remove the leaves from the cauliflower, leaving 1 inch of stem intact. Place a ring mold or cookie cutter around …
From cooking.nytimes.com
4/5 (24)
Category Sauces And Gravies, Appetizer, Side Dish
Cuisine Italian
Total Time 1 hr 30 mins
roasted-cauliflower-with-parsley-anchovy-butter image


WHOLE ROASTED CAULIFLOWER HEAD - EVOLVING TABLE
Web Feb 16, 2023 Whisk together the melted butter, oil, salt, pepper, seasonings, and minced garlic in a small bowl. Place the prepared cauliflower head in a Dutch oven, cast iron skillet, or in a baking dish. A …
From evolvingtable.com
whole-roasted-cauliflower-head-evolving-table image


HOW TO MAKE A WHOLE ROASTED CAULIFLOWER | KITCHN
Web May 1, 2019 Cover the roasting pan and bake for 30 minutes. Place the cauliflower heads, cored-side down, in the prepared pan on top of the onions. Add the broth and cover the whole pan with aluminum foil. Bake …
From thekitchn.com
how-to-make-a-whole-roasted-cauliflower-kitchn image


WHOLE ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES
Web Method. Preheat the oven to 180ºC/350ºF/gas 4. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season. …
From jamieoliver.com
whole-roasted-cauliflower-recipe-jamie-oliver image


WHOLE ROASTED CAULIFLOWER - SIMPLE VEGAN BLOG
Web Dec 8, 2019 Instructions. Preheat the oven to 350ºF or 180ºC. Mix all the ingredients in a bowl (except the cauliflower) until well combined. Trim the base of the cauliflower to remove any green leaves and the woody …
From simpleveganblog.com
whole-roasted-cauliflower-simple-vegan-blog image


THE BEST EVER WHOLE ROASTED CAULIFLOWER RECIPE
Web Feb 24, 2021 Instructions. Preheat the oven to 400° and lightly grease a pie pan with the oil. Set aside. Trim the base of the cauliflower to remove any green leaves and the stem to make it flush. Place the cauliflower …
From midgetmomma.com
the-best-ever-whole-roasted-cauliflower image


WHOLE ROASTED CAULIFLOWER WITH BUTTER SAUCE - EATWELL101
Web Mar 23, 2021 3. Drain and transfer the cauliflower head in a cast-iron skillet or any oven proof pan. Ladle a little of the cooking stock over the cauliflower then drizzle with melted …
From eatwell101.com
5/5 (1)
Calories 292 per serving
Servings 4


WHOLE ROASTED CAULIFLOWER RECIPE | MOM ON TIMEOUT
Web Oct 24, 2021 Preheat oven to 400°F. Line a deep baking dish or dutch oven with parchment or spray with nonstick cooking spray. Set aside. In a small bowl, combine …
From momontimeout.com


BLACK GARLIC RECIPES - NYT COOKING
Web Whole Roasted Cauliflower With Black-Garlic Crumble and Parsley-Anchovy Butter. Amanda Hesser, Sean Brock. 1 hour 30 minutes, plus chilling. Easy Vegetarian …
From cooking.nytimes.com


WHOLE ROASTED CAULIFLOWER WITH BLACK GARLIC CRUMBLE AND PARSLEY …
Web In place of garlic, you use fermented black garlic (which is soft and woodsy in flavor) and milk powder to make a "crumble." You slice the cauliflower into large slabs, like cross …
From alicerecipes.com


WHOLE ROASTED CAULIFLOWER RECIPE | BBC GOOD FOOD
Web Method STEP 1 Fill a large, lidded saucepan that’s big enough to fit the whole cauliflower with at least 3cm of salted water, and bring to the boil over a medium heat. Carefully …
From bbcgoodfood.com


WHOLE ROASTED CAULIFLOWER RECIPES | GOURMET TRAVELLER
Web Sep 7, 2020 Sep 07, 2020 4:00pm. (5 images) Alice Waters's whole roasted cauliflower with parsley and anchovy sauce. Get ahead with these recipes for whole roasted …
From gourmettraveller.com.au


THE BEST WHOLE ROASTED CAULIFLOWER | MINIMALIST BAKER RECIPES
Web Jul 3, 2018 Place cauliflower core-side down before baking and add an extra pinch of salt and spice blend to the exterior for extra flavor. Place skillet in oven and roast for 35-50 …
From minimalistbaker.com


HERB SAUCE - QUICK DINNER IDEAS - FOOD52
Web Nov 20, 2013 This sauce goes splendidly over whole-roasted cauliflower . Parsley and Anchovy Sauce. 1 garlic clove. 3 salt-cured anchovy fillets. 1 lemon. 3 tablespoons …
From food52.com


ROASTED CAULIFLOWER W/ WHOLE SPICES | FEASTING AT HOME
Web Oct 29, 2012 The caraway seeds are optional but add amazing and unique flavor! Ingredients 1 large head cauliflower, cut into small florets 3 tablespoons olive oil, or …
From feastingathome.com


10 BEST ROASTED WHOLE CAULIFLOWER RECIPES | YUMMLY
Web Apr 18, 2023 Roasted Cauliflower with Tahini Sauce Apples and Sparkle. lemon juice, extra-virgin olive oil, cauliflower, salt, cayenne pepper and 5 more. pepper, soy sauce, …
From yummly.com


Related Search