CHARRED CAULIFLOWER, LEMON & CAPER ORZO
Make this easy orzo and cauliflower dish in just 25 minutes. It serves one for a main meal, plus there's leftovers to enjoy for lunch the next day
Provided by Anna Glover
Categories Dinner, Supper
Time 25m
Yield Serves 1, plus 1 lunchbox for leftovers
Number Of Ingredients 8
Steps:
- Heat the grill to high. Toss the cauliflower with half the oil and some seasoning. Tip onto a baking tray and grill for 15-20 mins until golden, charred, and tender all the way through.
- Meanwhile, cook the orzo in a pan of boiling salted water for 8 mins, or until al dente. Drain.
- Heat the remaining oil in a frying pan and sizzle the capers and garlic until golden. Stir in the orzo, cauliflower, lemon zest and juice and the stock. Bubble for 1 min, then spoon half into a bowl and top with the rocket. Leave the leftovers to cool for the lunchbox, see tip below.
Nutrition Facts : Calories 236 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
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
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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CHARRED CAULIFLOWER WITH CRUNCHY GARLIC CHILE OIL
From purewow.com
Estimated Reading Time 3 mins
- Make the Chile Oil: In a small saucepan over medium-low heat, combine the olive oil, canola oil, garlic and salt. Bring to a gentle simmer and cook until the garlic is a light golden brown, 8 to 10 minutes. Remove from the heat and stir in the Aleppo chile and paprika. Cool to room temperature. It can be made ahead and stored at room temperature for up to a month.
- Make the Cauliflower: Preheat the oven to 400°F and heat a large cast-iron skillet over medium-high heat, or if grilling, prepare a grill for medium heat.
- Cut the whole head of cauliflower into ½-inch-thick slices. Coat with the olive oil, salt and pepper. Place the cauliflower slices in the cast-iron pan in a single layer and sear until lightly charred, about 4 minutes. Flip the cauliflower over and transfer the pan to the oven. Cook until the cauliflower is tender and caramelized, 6 to 8 minutes. (If grilling, place the cauliflower slices on the grill grate in a single layer. Cover and cook, flipping halfway through the cooking process, until each side has a nice char and the cauliflower is tender, 10 to 15 minutes.)
- Remove from the skillet or grill and toss with the parsley and chile oil. The cauliflower will naturally break into smaller pieces as it is tossed. Serve with extra chile oil on the side.
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