Best Cauliflower With Leeks And Sun Dried Tomatoes Recipes

ROASTED CAULIFLOWER WITH SUN-DRIED TOMATOES & CAPERS

Roasted Cauliflower With Sun-Dried Tomatoes & Capers image

This recipe is for people who thinks they don't like cauliflower & people who LOVE it. This recipe comes from the same paper that I got the recipe for "Brussel Sprouts Love Them or Leave Them" #110372. I hope that people who thinks they don't like cauliflower will enjoy this recipe.

Provided by Barb G.

Categories Cauliflower

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 cauliflower, cut into flowerets
1 -2 tablespoon olive oil
3 garlic cloves, chopped finely
1 lemon, juice and zest of
1 teaspoon red pepper flakes
3 sprigs fresh thyme
1/2 cup olive oil
2 -3 tablespoons sun-dried tomatoes, chopped
2 -3 tablespoons kalamata olives, chopped
2 tablespoons capers

Steps:

Preheat oven to 400 degrees.
Toss the cauliflower pieces in a tablespoon or 2 of olive oil and place on baking sheet (lined with release foil works great for easy cleanup);Roast for about 20 minutes until brown and crispy on the edges.
While the cauliflower is baking, place the garlic, lemon zest, lemon juice, red pepper, and thyme in a sauce pan with the 1/2 cup olive oil; heat over medium low heat for 20 minutes.
When the cauliflower is done, place in a bowl and pour oil mixture over cauliflower; add the sun dried tomatoes and capers and stir all together to combine; Serve hot or at room temperature.

Nutrition Facts : Calories 322.3, Fat 31.1, SaturatedFat 4.3, Sodium 243.1, Carbohydrate 11, Fiber 4.3, Sugar 4.4, Protein 3.5

CAULIFLOWER, LEEK AND BACON GRATIN RECIPE - (4/5)

Cauliflower, Leek and Bacon Gratin Recipe - (4/5) image

Provided by bakeaholic

Number Of Ingredients 13

Ingredients

Topping:
1 head of cauliflower cut into bite-size florets
6 slices bacon, cut into thin strips
3 leeks, chopped into half moons
3 tbsp. butter
3 tbsp. all-purpose flour
2 cups milk
1/2 cup grated Gruyere
1/2 cup grated Parmesan
1 tsp. salt
1/2 cup fresh breadcrumbs
1/4 cup grated Gruyere
2 tbsp. melted butter

Steps:

1. Preheat oven to 350 degrees F. Butter an 8 inch square or oval dish. 2. In a large pot of boiling, salted water, cook cauliflower for 5 minutes. Drain. Set aside in a bowl. 3. Meanwhile, cook bacon in a large skillet over medium heat for 5 minutes or until crispy. Set aside on paper towels. Discard all but 2 tsp. of fat. Add leeks to the skillet; cook, stirring occasionally, for 5 to 7 minutes or until very soft and just starting to turn golden. Transfer to the bowl with the cauliflower. Add bacon. 4. Wipe skillet clean. Melt butter in the skillet over medium heat. Sprinkle with flour; cook, whisking, for 1 minute. Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 3 to 5 minutes or until smooth and thickened. Whisk in the Gruyere, Parmesan and salt until cheese is melted. 5. Pour over cauliflower mixture, stirring until well coated. 6. Transfer to buttered dish. Topping: In a bowl, stir together the breadcrumbs, cheese and butter. Sprinkle over the dish. Bake for about 30 minutes or until golden on top and heated throughout. Variation: Use broccoli and cheddar in place of cauliflower and Gruyere and Parmesan.

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