ROASTED CAULIFLOWER WITH CAPER BROWN BUTTER
Turn boring cauliflower into a delicious side when you top it with a caper and garlic brown butter. I like to cut my cauliflower into slices instead of florets, so there is more flat surface area for roasting and the topping doesn't slide off.
Provided by France C
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.
- Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.
- Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.
- Spoon brown butter over the roasted cauliflower and serve.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 6.5 g, Cholesterol 30.5 mg, Fat 21.8 g, Fiber 3 g, Protein 2.5 g, SaturatedFat 8.7 g, Sodium 272.4 mg, Sugar 2.8 g
MARTHA STEWART'S ROASTED CAULIFLOWER
From Everyday Foods, a Martha Stewart publication. We love cauliflower this way! Easy and delicious.
Provided by Chef.Jules
Categories Cauliflower
Time 35m
Yield 2 pounds, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Trim, and cut cauliflower into small florets; spread in a roasting pan or rimmed baking sheet. Drizzle with olive oil; season with coarse salt and ground pepper. Toss to combine. Roast, tossing once or twice, until cauliflower is golden brown and tender, 20 to 25 minutes.
- In a small skillet, melt butter over medium heat. Cook garlic cloves, stirring often, until lightly browned, 2 to 3 minutes. Remove from heat. Add capers and caper juice. Pour over cauliflower, and toss to coat.
Nutrition Facts : Calories 93.6, Fat 6.4, SaturatedFat 2.3, Cholesterol 7.6, Sodium 84.9, Carbohydrate 8.2, Fiber 3.6, Sugar 3.5, Protein 3
ROASTED CAULIFLOWER AND CAPERS
Roasted cauliflower shares a plate with olives and stuffed peppers for a tasty appetizer that's simple to make.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 6 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Divide cauliflower and capers between 2 rimmed baking sheets. Drizzle each sheet with 3 tablespoons oil; toss to combine. Season with salt. Spread in a single layer. Roast, stirring occasionally, until cauliflower is golden brown and tender, 30 to 40 minutes. Toss with marjoram. Serve warm or at room temperature, drizzled with oil.
ROASTED CAULIFLOWER GRATIN WITH TOMATOES AND GOAT CHEESE
Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds. I use coriander seeds and cinnamon to season the tomato sauce that I toss with the roasted cauliflower and sautéed red onions, then add a couple of eggs beaten with goat cheese.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h20m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.
- Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.
- Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
- Set aside 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
- Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 547 milligrams, Sugar 5 grams, TransFat 0 grams
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