ROASTED CAULIFLOWER SALAD RECIPE BY TASTY
Here's what you need: cauliflower, large carrots, ground cumin, paprika, kosher salt, black pepper, olive oil, medium red onion, fresh italian parsley, tahini, garlic, lemon juice, water, olive oil, kosher salt, pepper
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
- Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
- Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
- In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
- Drizzle the salad with the dressing, then serve.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 6 grams, Protein 6 grams, Sugar 5 grams
ROASTED ITALIAN CAULIFLOWER
We love roasted cauliflower for its nutty flavor and its versatility. While little needs to be added to enhance the flavor, many herb and spice combinations will pair well with this side dish without adding lots of calories. Feel free to leave out the capers if your crew are not fans.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.
ROASTED CAULIFLOWER SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
- Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
- Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
- Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.
ITALIAN ROMANESCO CAULIFLOWER SALAD
This is a traditional salad from Naples, known as Insalata di Rinforzo, which is typically served at Christmas time. It's lovely and colorful as it uses cauliflower, lime green Romanesco and dark green broccoli and is jazzed up with olives and red pickled peppers. It is served with a lemon-based vinaigrette and sometimes anchovies and capers.
Provided by linacavezza
Categories Salad Vegetable Salad Recipes Cauliflower
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
- Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
- Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
- Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
- Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 16.6 g, Fat 12.9 g, Fiber 7.1 g, Protein 6.4 g, SaturatedFat 1.8 g, Sodium 273.8 mg, Sugar 5.8 g
ITALIAN ROASTED CAULIFLOWER
This recipe is easy and delicious. I combined two different recipes to come up with this one. My original basic recipe was from my cousin, who, when growing up, cooked traditional Italian foods. I later came across another recipe that was similar, yet had some differences as well. I took what I thought was the best of both and combined them. This is the refined recipe. My husband is not fond of cauliflower, yet loves this recipe. Roasting the cauliflower not only brings out the best of it's flavor, but texture as well. I hope you will enjoy this as much as we do.
Provided by Expat in Holland
Categories Cauliflower
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Set the cauliflower pieces in a 13 by 9-inch baking dish. Make sure it is in one single layer, stems side down.
- Pour the wine over top of cauliflower.
- Drizzle top of cauliflower with 2 tablespoon of olive oil.
- Top with oregano and basil, garlic, salt and pepper.
- Cover the pan with aluminum foil.
- Bake for 30 minutes.
- Meanwhile, in a small bowl combine breadcrumbs, parsley, parmesan, pecorino and 2 tablespoons of olive oil. Mix well until mixture is mealy and well combined.
- After 30 minutes of baking, remove pan from oven. Sprinkle the bread crumb mixture over the cauliflower.
- Return to oven, uncovered, and bake another 15 minutes.
- Serve.
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