FIRE-ROASTED CAULIFLOWER WITH WHIPPED CHICKPEAS AND CILANTRO PISTOU
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 475 degrees F. Put a 14-inch cast-iron pan in the oven while it preheats.
- For the cilantro pistou: Combine the cilantro, parsley, lemon juice, 1 to 2 cloves garlic (depending on how spicy you like it), 1 teaspoon kosher salt and 1 teaspoon black pepper in a blender. Turn on medium speed and drizzle in the olive oil to combine. Blend until it has a smooth consistency. Adjust with olive oil for desired thickness, or flavor with more salt and lemon as needed. Add the chile flakes, if using.
- Add the cauliflower and blended oil to a large bowl. Generously season with salt and toss to combine. Carefully pour into the preheated cast-iron pan and put back in the oven. Roast on the middle rack until brown and tender, 10 to 15 minutes. Crank the heat to broil for last 2 minutes for added color, if desired. (It should have color and be tender but retain a bit of crunch.)
- For the whipped chickpeas: Meanwhile, strain the chickpeas, reserving the liquid in a separate bowl. In a food processor, combine the chickpeas, olive oil, tahini, garlic, lemon juice, 1 teaspoon salt and 1/4 cup reserved chickpea liquid (aquafaba) and blend on high for about 2 minutes, scraping down the sides as needed. Add a bit more aquafaba (approximately 2 tablespoons) if the machine is struggling, then add 1 tablespoon at a time of water (up to 1/4 cup) until smooth and light. Season with salt and pepper.
- For the dukkah spice: Preheat the oven to 350 degrees F.
- Add the hazelnuts, pumpkin seeds, sesame seeds, coriander seeds, cumin seeds, sunflower seeds and fennel seeds to a small food processor and pulse until just combined. (Do not overprocess.) Add to a cast-iron skillet and toast in the oven for 5 minutes. Transfer to a bowl and season with the olive oil, salt and pepper.
- Generously spread the pillowy chickpea mixture on a platter. Top with the roasted cauliflower, then drizzle over the cilantro pistou and sprinkle generously with the dukkah.
CHEF FLOWER'S CRACKED WHEAT PILAF - KIBRISLI BULGUR PILAVI
This is one of my mother's recipe, she was born in Cyprus and this recipe has been passed on to her by her mother. It's a quick side dish. My mother has a few recipes using bulgur, but she prepared this one regularly when I was living at home. You could serve it with a scope of plain yoghurt.
Provided by Chef floWer
Categories Grains
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a small saucepan with lid. Add onion, mix until the onions are transparent. Reduce heat to low and add vermicelli, mix, simmer for two minutes or until the vermicelli looks golden (but not burnt).
- Add bulgur into the saucepan, mix then add the chicken/vegetable stock, tomatoes and season. (Do not add salt if your stock is high in salt), Mix well.
- Cover the pan and simmer very gently heat for four minutes, until the mixture is moist but not watery. If is too dry add more chicken/vegetable stock. Turn off heat.
- Cover with tea towel, place the lid tightly on top and let it stand for 10 minutes before serving.
CHEESY BAKED CAULIFLOWER
A delicious cheesy cauliflower dish.
Provided by Bea Gassman
Categories Side Dish Vegetables Cauliflower
Time 1h
Yield 5
Number Of Ingredients 5
Steps:
- Steam whole head of cauliflower for 30 minutes. Drain and place on a pie plate.
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, combine mayonnaise and mustard; spread the mixture over cauliflower and dot with pats of butter. Sprinkle generously with Parmesan cheese.
- Bake at 375 degrees F (190 degrees C) uncovered, for about 30 minutes, or until the cheese is brown.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 6.6 g, Cholesterol 33.6 mg, Fat 13.1 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 7.7 g, Sodium 246 mg, Sugar 0.1 g
WHEAT PILAF
Make and share this Wheat Pilaf recipe from Food.com.
Provided by Biscoti
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sauté onions and mushrooms in butter until brown.
- Stir in bulgur and salt then stir for about 1 minute.
- Add water and bring to a boil, stirring constantly.
- Cover and place in 350°F oven for 20-25 minutes.
Nutrition Facts : Calories 67.4, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 86.9, Carbohydrate 2.8, Fiber 0.9, Sugar 1.2, Protein 2
CRACKED WHEAT PILAF
Provided by Floyd Cardoz
Categories Side Quick & Easy Spice Healthy Whole Wheat Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a 3-quart saucepan over moderate heat until it shimmers and cook the cloves, cinnamon, cumin seeds, bay leaf, and turmeric (if using), stirring and shaking the pan, until the spices are fragrant, 2 to 3 minutes. Add the onion and ginger and cook until the onion is translucent, 2 to 3 minutes longer. Add the chicken stock, then bring to a boil over high heat. Stir in the cracked wheat and 1 1/2 teaspoons salt and return the mixture to a boil.
- Remove from the heat and let the pilaf stand for 30 minutes. Remove the cloves, cinnamon, and bay leaf and fluff the pilaf with a fork and season with salt to taste before serving.
BULGUR WHEAT PILAF
We love this with Chicken Supreme Kiev-Style recipe #175757. From Jacques Pepin's cookbook, Good Life Cooking. The cooking time includes reconsituting the bulgur wheat by soaking it in hot water for about 45 minutes. Once that's done, the rest of the recipe will take about 10 minutes to cook.
Provided by Annisette
Categories Grains
Time 1h13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place bulgur in a heat-proof bowl and pour 1 1/2 cups boiling water over it. Let stand for 45 minutes to 1 hour, until most of the water is absorbed by the wheat. Drain.
- Heat oil in saucepan. Saute onion for about 3 minutes. Add garlic, salt, pepper. Saute for 10 seconds.
- Stir the drained bulgur wheat into the onion mixture. Cook for 4-5 minutes. The excess moisture will cook away and then the wheat will begin to brown and become fluffy.
- Add in the frozen peas. Mix well and cook for about 1 minute longer. Stir in the butter.
- Serve immediately.
EASIEST CHEESIEST CAULIFLOWER
My mother made this from time immemorial--I grew up on it and I love it still. All my siblings love it too, and it's always requested at any family gathering. And it's so easy it's ridiculous.
Provided by Ellen Bales
Categories Vegetables
Time 1h10m
Number Of Ingredients 3
Steps:
- 1. Clean cauliflower and cut up into large flowerets, including stems. Place in a very large pot of boiling salted water and simmer, covered, for about 15 minutes, or until mostly tender.
- 2. Drain water from pot. Stir cauliflower, breaking it up partially. Add Cheez Whiz and mix thoroughly.
- 3. Heat over low-medium heat until cheese is completely melted and mixture reaches desired consistency--which is entirely up to you. It could take up to 40 minutes on low heat, but don't use higher heat or it will burn.
- 4. Stir frequently; add salt and pepper to taste, and serve. Goes equally well with turkey or ham during the holidays.
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