ROASTED CAULIFLOWER WITH PARMESAN & PANCETTA
Courtesy of Giada DeLaurentiis. The addition of red pepper flakes gives this cauliflower a bite. If you don't like spicy eliminate the red pepper flakes and you still have an amazing side dish.
Provided by StreetChef
Categories Cauliflower
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Bring a large pot of salted water to a boil over high heat.
- Blanch the cauliflower for 2 minutes.
- Transfer the cauliflower to a buttered 9x13 inch baking dish and let cool, about 5 minutes.
- In a small skillet over medium high heat, brown the pancetta. Transfer to a small bowl and set aside.
- In the same skillet, melt the butter. Add the flour and stir until combined.
- Continue stirring and cook for 2 minutes to cook the flour.
- Take off the heat and slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps.
- Put back on low heat, add garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon.
- Add the parmesan, salt, pepper, nutmeg and the reserved pancetta. Stir to combine.
- Pour the sauce over the cauliflower to cover.
- Top with a sprinkling of breadcrumbs.
- Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.
PARMESAN-ROASTED CAULIFLOWER
Steps:
- Preheat the oven to 350 degrees.
- Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.
ROASTED CAULIFLOWER WITH PARMESAN AND PANCETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes.
- In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside.
- In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs.
- Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.
ROASTED CAULIFLOWER WITH PARMESAN
This roasted cauliflower dish with Parmesan incorporates very little effort, but results in a wonderful combination of flavors.
Provided by chic_chef
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place cauliflower florets into a baking dish. Add garlic, squeeze lemon juice over, and drizzle each piece with olive oil. Season with salt and pepper.
- Bake, uncovered, in the preheated oven until the top is lightly browned, 15 to 25 minutes. Remove from the oven and sprinkle generously with Parmesan cheese.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 7.5 g, Cholesterol 2.9 mg, Fat 5.6 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 106.4 mg, Sugar 2.3 g
PARMESAN-ROASTED CAULIFLOWER
This perfectly roasted cauliflower tossed with olive oil and topped with Parmesan cheese will become your quick and easy keto side dish.
Provided by Fioa
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Sprinkle Parmesan cheese on top.
- Roast in the preheated oven until crisp, 10 to 15 minutes.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 8.4 g, Cholesterol 8.8 mg, Fat 13.2 g, Fiber 3.8 g, Protein 6.8 g, SaturatedFat 3.2 g, Sodium 777.9 mg, Sugar 3.5 g
ROASTED CAULIFLOWER AND PANCETTA SOUP
Flavorful pancetta, cauliflower, and cheese soup.
Provided by Lora
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange cauliflower tightly into a 9x13-inch glass baking dish. Pour melted butter over cauliflower and lightly season with salt and pepper. Place garlic cloves into the cauliflower.
- Roast in the preheated oven until cauliflower is tender and browned, about 30 minutes.
- Heat olive oil in a large skillet over medium heat. Cook and stir pancetta in the hot oil until browned and crisp, 5 to 10 minutes. Transfer pancetta to paper towel-lined bowl, reserving pancetta drippings in the skillet.
- Cook and stir onion in the pancetta drippings until tender, about 5 minutes. Mix thyme, rosemary, and turmeric into onion.
- Pour chicken stock over onion mixture and bring to a boil. Add cauliflower and garlic to chicken stock. Reduce heat to medium and simmer soup until cauliflower is very soft, about 15 minutes. Stir pancetta into soup.
- Blend soup using an immersion blender until completely smooth. Stir Cheddar cheese, 1 to 2 tablespoons at a time, into soup until melted.
Nutrition Facts : Calories 268.9 calories, Carbohydrate 11.6 g, Cholesterol 50.6 mg, Fat 20.6 g, Fiber 4.2 g, Protein 11.7 g, SaturatedFat 10.6 g, Sodium 852.7 mg, Sugar 4.6 g
PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY
Here's what you need: cauliflower florets, olive oil, italian breadcrumb, garlic powder, salt, grated parmesan cheese
Provided by Tasty
Categories Sides
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425˚F (220˚F).
- In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
- Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
- Spread the cauliflower on a greased, foil-lined baking sheet.
- Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 34 grams, Fat 6 grams, Fiber 5 grams, Protein 11 grams, Sugar 6 grams
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