Roasted Cauliflower With Ginger And Mint Recipes
OVEN ROASTED CAULIFLOWER WITH TURMERIC AND GINGER
Steps:
- Preheat oven to 425 degrees F.
- Whisk together the oil, mustard seeds, jalapeno, ginger, and turmeric in a small bowl.
- Place cauliflower in a medium baking dish and toss with the flavored oil and season with salt. Roast until lightly golden brown and just tender, 20 to 25 minutes. Serve hot.
ROASTED BALSAMIC CAULIFLOWER
Easy and tasty, minimal mess, this cauliflower is oven-baked at high temperature (i.e. roasted).
Provided by hike4diamonds
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil
- Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl. Add the cauliflower and toss to coat; spread the mixture onto the lined baking sheet.
- Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.
Nutrition Facts : Calories 85.6 calories, Carbohydrate 7.7 g, Fat 5.7 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 256.9 mg, Sugar 0.9 g
ROASTED CAULIFLOWER WITH PECORINO AND MINT
Cauliflower is first roasted over high heat with brown butter and salt before being tossed with Pecorino Romano cheese, red onions, mint, and lemon juice.
Provided by Amy Heilmann
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Melt butter in a skillet over medium heat, whisking to ensure it doesn't burn, until light brown and nutty-smelling. Remove from heat.
- Toss cauliflower florets with the brown butter and salt until well combined. Transfer to a baking sheet.
- Roast in the preheated oven until just tender, about 15 minutes. Remove and toss hot cauliflower with red onion, Pecorino Romano cheese, and mint. Drizzle with lemon juice and season with more salt to taste.
Nutrition Facts : Calories 148.1 calories, Carbohydrate 4.1 g, Cholesterol 38.3 mg, Fat 13.6 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 8.6 g, Sodium 350.7 mg, Sugar 1.7 g
CUMIN SEED ROASTED CAULIFLOWER WITH SALTED YOGURT, MINT, AND POMEGRANATE SEEDS
Provided by Melissa Clark
Categories Side Roast Vegetarian Dinner Lunch Cauliflower Fall Winter Healthy Pomegranate Cumin Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 425°F. Toss the cauliflower with the oil, cumin seed, salt, and pepper. Spread the mixture in an even layer on a large baking sheet. Roast, tossing occasionally, until the cauliflower is tender and its edges are toasty, 20 to 30 minutes.
- 2. Whisk a pinch of salt into the yogurt. Dollop the yogurt on top of the cauliflower and strew the mint and pomegranate seeds over the yogurt.
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- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
- To prepare the cauliflower, use a chef’s knife to slice off the nubby base, then quarter it into four even wedges. Slice off just the inner core areas, leaving the rest intact (see photo). Cut across each piece to make 1/2″ wide slices, then use your fingers to break apart any florets that are stuck together.
- Place the cauliflower on the prepared baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with the salt and some pepper. Toss until the ingredients are evenly distributed and the cauliflower is lightly coated in oil, adding another drizzle of oil only if necessary.
- If you’re making basic roasted cauliflower, arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes.
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