WHOLE ROASTED CAULIFLOWER WITH SMOKED PAPRIKA
I recently roasted a chicken using a smoked paprika rub and decided to try it on a whole cauliflower. It was totally delicious! I recommend serving it as a vegan or vegetarian main with a big green salad.
Provided by LauraF
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 55m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Trim large leaves off the cauliflower. Trim stalk so cauliflower can sit flat in a Dutch oven.
- Grind fennel seeds with a mortar and pestle. Mix in smoked paprika, salt, pepper, and garlic powder. Whisk in olive oil to form a paste. Rub the paste all over the cauliflower. Drizzle lemon juice all over.
- Bake in the preheated oven, covered, until tender, about 30 minutes. Uncover and baste with any juices that have pooled at the base. Continue baking, uncovered, until top is browned and center feels completely tender when pierced with a paring knife, about 15 minutes.
Nutrition Facts : Calories 171.2 calories, Carbohydrate 12.4 g, Fat 14.2 g, Fiber 5.7 g, Protein 3.6 g, SaturatedFat 1.9 g, Sodium 1143.1 mg, Sugar 3.4 g
WHOLE ROASTED CAULIFLOWER WITH CHEDDAR BEER SAUCE
Simmer your dinner vegetables in butter and olive oil and serve them in a homemade Cheddar Beer Sauce and they'll make you beautiful!
Provided by Lizzymommy
Categories Cheese
Time 45m
Yield 1 head of cauliflower, 4 serving(s)
Number Of Ingredients 20
Steps:
- To make the cauliflower, pour water into a large pot and bring to a boil. Once boiling, add the salt, olive oil, lemon juice, butter, sugar, red pepper flakes, peppercorns, and bay leaf. Stir until butter has melted.
- Gently lower the cauliflower into the simmering water. The cauliflower should simmer top down in the liquid. No need to stir much. Just let it simmer away for 15 minutes or until very soft. To test the softness, insert a thin knife into the cauliflower. The knife should meet no resistance.
- While the cauliflower simmers, place a rack in the center of the oven and preheat oven to 450 degrees F.
- Carefully lift the cauliflower from the water and place in a colander to drain.
- Place warm cauliflower in a pie plate. Drizzle generously with olive oil. Sprinkle with smoked paprika.
- Roast for 30 minutes, rotating the pan two or three times during baking.
- To extra brown the cauliflower, turn the oven to broil and roast for 3 to 5 more minutes. Keep an eye on the cauliflower to ensure it doesn't burn too much.
- Remove from the oven and allow to cool while you make the cheese sauce. The cauliflower will be piping hot.
- To make the Cheddar Beer Sauce, heat butter in a small sauce pot over medium-high heat. Add the flour and whisk together to form a paste and cook for a few seconds to develop a nutty aroma.
- Slowly stream in the milk and whisk until thickened, about 2 minutes. Add the beer and Worcestershire sauce and whisk until smooth, well incorporated and thickened, about 5 minutes.
- Add the mustard and season with salt and pepper. Remove from heat and add the cheese. Stir with a wooden spoon until melted and smooth.
- To serve, place warm cauliflower in a serving dish. Pour the warm cheddar beer sauce around the cauliflower and serve. Enjoy!
- recipe inspired by, and adapted from Domenica Restaurant in New Orleans.
Nutrition Facts : Calories 598.8, Fat 49.9, SaturatedFat 22.4, Cholesterol 92.9, Sodium 6059.6, Carbohydrate 19.3, Fiber 3.5, Sugar 8.6, Protein 18.9
ROASTED CAULIFLOWER WITH PAPRIKA
A spoonful of paprika gives this oven-cooked cauliflower a golden brown glow and slightly spicy taste; high-heat roasting creates a nutty sweetness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Spread cauliflower on foil. Sprinkle with oil and paprika; toss to coat. Season with salt and pepper. Roast until tender and lightly browned, 20 to 25 minutes, tossing once.
Nutrition Facts : Calories 90 g, Fat 7 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
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