ROASTED CAULIFLOWER STEAKS
You might've tried boiling, mashing, and even turning cauliflower into 'rice'. For a different take on cauliflower, try these oven-roasted cauliflower steaks seasoned with a simple lemon-garlic sauce. Serve the steaks with chimichurri sauce or topped with roasted cherry tomatoes, sliced green olives and crumbled feta cheese.
Provided by Snacking in the Kitchen
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place cauliflower steaks on the prepared baking sheet.
- Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks.
- Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 12.1 g, Fat 13.8 g, Fiber 5.4 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 63.6 mg, Sugar 5.2 g
CHARRED CAULIFLOWER WITH CLEMENTINES AND OLIVES
Caramelizing cauliflower takes it to a whole new level. Olives and clementines lend salty, citrusy swagger.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Arrange cauliflower in a single layer on a rimmed baking sheet and brush both sides with 2 tablespoons oil. season with salt and pepper. Roast, flipping one, until tender and golden, about 25 minutes. Transfer to a serving platter with clementine segments and olives.
- Meanwhile, make vinaigrette: Whisk remaining oil with vinegar and clementine zest and season with salt. Drizzle over cauliflower, clementines, and olives and sprinkle with parsley.
CHARRED CAULIFLOWER WITH ANCHOVIES, CAPERS AND OLIVES
This deeply versatile recipe is essentially a robust baked cauliflower salad. You can serve it room temperature as an antipasto, as part of a buffet or warm as a nearly vegetarian main course with rice pilaf, roasted sweet potatoes or pasta. It is also a perfect make-ahead side dish to accompany nearly everything from roasted chicken or fish fillets to steaks and chops.
Provided by David Tanis
Categories vegetables, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put a large pot of water on the stove and bring to a boil. Meanwhile, with a large knife, cut the cauliflower into quarters. Cut off the tough core at the stem end of each piece. Cut cauliflower quarters into rough 1/2-inch slices. Cut larger slices into several pieces, so all the chopped cauliflower is about the same size.
- Salt boiling water generously and add chopped cauliflower. Cook for 2 minutes, then drain and spread out on a baking sheet to cool.
- In a large bowl, put garlic, anchovy, olives, capers, olive oil, lemon juice and lemon zest. Whisk ingredients together and taste. Adjust salt or lemon juice as necessary.
- Add blanched cauliflower to the bowl. Season lightly with salt and pepper. Add a generous pinch of red-pepper flakes, or add to taste, and toss cauliflower with your hands to coat evenly with dressing.
- Transfer mixture to a shallow baking dish, small roasting pan or sheet pan. (Recipe may be prepared up to this point several hours ahead of baking.)
- To finish, heat oven to 450 degrees. Bake cauliflower, uncovered, for about 20 minutes, until top is browned and beginning to char in some places. For extra char, place dish under broiler for 1 to 2 minutes. Remove from oven and let cool for 5 to 10 minutes. Serve at room temperature with a sprinkling of parsley and scallions. Drizzle with a little more olive oil, if desired.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 1 gram
CHARRED CAULIFLOWER STEW
This vegetarian stew uses two different techniques - grilling (or broiling) and pickling - to coax the maximum amount of flavor from cauliflower. Charring the cauliflower before adding it to your stew delivers smoky depth; quick-pickling some grated cauliflower adds bright spikes of flavor that contrast nicely with everything else in the bowl.
Provided by Amanda Cohen
Categories soups and stews, appetizer, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the grill to high and lightly oil the grates, if you'd like, to make cleanup easier. (Or, if you don't have a grill, heat the broiler to high and lightly oil a baking sheet.) Take one of the heads of cauliflower, pull off the leaves, and slice it into big slabs, stalk and all. Throw the slices on the grill and cook on each side until you get nice char marks, about 3 minutes per side, or broil until they turn dark brown, about 10 minutes (no need to flip them). Let slices cool, then roughly chop them. (You aren't fully cooking the slices; they'll cook in the stew. What you want to do is get that char on there.)
- Take the other head of cauliflower and grate 1/2 cup cauliflower florets into a small bowl. Break off a big chunk (about a quarter of the head) and set it aside, then roughly chop the rest.
- Prepare the pickled cauliflower: Mix the grated cauliflower with lemon juice and 1/4 teaspoon salt and let sit until stew is ready to be served.
- Put 1/4 cup oil in a large pot, and set it over medium heat. Once it's hot, add onions, garlic, coriander, mustard and cayenne. Cook, stirring, until onions are almost translucent but haven't browned, 3 to 4 minutes.
- Stir in parsnips and celery and cook, stirring occasionally, until the parsnips soften, 3 to 4 minutes.
- Add the raw chopped cauliflower, the big chunk of cauliflower and the potatoes. Stir a few times, then pour in the stock. Increase heat to medium-high, bring to a simmer and let cook until the potatoes are tender, 15 to 18 minutes.
- Remove from heat and transfer that big chunk of now-cooked cauliflower into a blender along with 2 cups of the soup. Make sure you get some potatoes, parsnips and celery in there. Blend, but do it carefully. Hot soup has a tendency to explode. Start it on low and slowly increase the speed.
- Pour the blended mixture back into your big pot of stew, and season to taste with salt and pepper. Stir in the grilled or broiled cauliflower. When you're ready to serve, bring it up to a boil again.
- To serve, divide watercress between 6 large bowls. Ladle the stew into the bowls and top with cheese, tarragon and pickled cauliflower.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 1781 milligrams, Sugar 9 grams, TransFat 0 grams
ROASTED CAULIFLOWER WITH TAHINI-PARSLEY SAUCE
This Middle Eastern sauce goes wonderfully with foods other than roasted cauliflower. It's traditionally served with falafel and keftes, fish, salads, deep-fried vegetables - or just with pita bread.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves four to six, with some sauce left over
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. Meanwhile, bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the cauliflower. Blanch for two minutes, and transfer to the ice water. Drain and blot dry. Transfer to a baking dish.
- Season the cauliflower with salt and pepper, and toss with the olive oil. Place in the oven, and roast for 30 to 40 minutes, stirring from time to time, until tender and lightly browned.
- Puree the garlic cloves with 1/4 teaspoon salt in a mortar and pestle. Transfer to a bowl, and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/2 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Stir in the parsley. Taste, and adjust salt and lemon juice. Serve with the cauliflower. You will have some sauce left over.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 21 grams, Carbohydrate 19 grams, Fat 27 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 527 milligrams, Sugar 4 grams
CHARRED CAULIFLOWER
This is a basic grilled recipe for cauliflower. Its nicely charred and has a bite. If using fresh herbs use 1 tablespoon to 1 teaspoon dried.
Provided by Rita1652
Categories Cauliflower
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients but cauliflower together.
- Brush the mixture onto the cauliflower being careful not to break the flowerettes. Let marinade for 20 minutes.
- Place the quartered sections on medium high heat on an outdoor grill.
- Cook till grill marks are present about 5 minutes. Flip and grill 5 more minutes.
- At this point you can remove and enjoy crisp.
- Or.
- You can place the cauliflower in heavy foil on grill and continue to cook till tender and soft to your liking.
- Or
- Place the cauliflower on indirect heat and continue till tender.
- You may need to add more oil to baste. Season with salt and pepper.
Nutrition Facts : Calories 99.6, Fat 9.1, SaturatedFat 1.3, Sodium 167.4, Carbohydrate 4.3, Fiber 1.9, Sugar 1.8, Protein 1.5
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