Best Charred Cauliflower With Clementines And Olives Recipes

CRISPY CAULIFLOWER WITH OLIVES, CAPERS, AND PARSLEY

Crispy Cauliflower with Olives, Capers, and Parsley image

Categories Olive Side Sauté Quick & Easy Vinegar Cauliflower Fall Parsley Capers Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 6

Ingredients

2 tablespoons finely chopped Kalamata olives (about 6) or other brine-cured black olives
2 teaspoons drained capers, finely chopped
1 tablespoon red-wine vinegar
3 tablespoon extra-virgin olive oil
4 cups 1-inch cauliflower flowerettes (about 1 head)
2 tablespoons chopped fresh parsley leaves (preferably flat-leafed)

Steps:

In a small bowl stir together olives, capers, vinegar, and 2 tablespoons oil.
In a large non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cauliflower, covered, stirring occasionally, 10 minutes. Uncover skillet and sauté cauliflower until tender and browned, 5 to 10 minutes more. Transfer cauliflower to a bowl and toss with olive mixture and parsley. Season cauliflower with salt and pepper.

CHARRED CAULIFLOWER WITH ANCHOVIES, CAPERS AND OLIVES

Charred Cauliflower With Anchovies, Capers and Olives image

This deeply versatile recipe is essentially a robust baked cauliflower salad. You can serve it room temperature as an antipasto, as part of a buffet or warm as a nearly vegetarian main course with rice pilaf, roasted sweet potatoes or pasta. It is also a perfect make-ahead side dish to accompany nearly everything from roasted chicken or fish fillets to steaks and chops.

Provided by David Tanis

Categories vegetables, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 medium cauliflower (about 1 1/2 pounds)
Salt
2 garlic cloves, minced
4 to 6 anchovy fillets, rinsed, patted dry and finely chopped
1/2 cup roughly chopped good-quality green or black olives
1 tablespoon capers, rinsed, patted dry and roughly chopped
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons lemon juice
1 teaspoon grated lemon zest
Pepper
1/2 teaspoon red-pepper flakes, or to taste
1/2 cup roughly chopped parsley
3 tablespoons chopped scallions

Steps:

Put a large pot of water on the stove and bring to a boil. Meanwhile, with a large knife, cut the cauliflower into quarters. Cut off the tough core at the stem end of each piece. Cut cauliflower quarters into rough 1/2-inch slices. Cut larger slices into several pieces, so all the chopped cauliflower is about the same size.
Salt boiling water generously and add chopped cauliflower. Cook for 2 minutes, then drain and spread out on a baking sheet to cool.
In a large bowl, put garlic, anchovy, olives, capers, olive oil, lemon juice and lemon zest. Whisk ingredients together and taste. Adjust salt or lemon juice as necessary.
Add blanched cauliflower to the bowl. Season lightly with salt and pepper. Add a generous pinch of red-pepper flakes, or add to taste, and toss cauliflower with your hands to coat evenly with dressing.
Transfer mixture to a shallow baking dish, small roasting pan or sheet pan. (Recipe may be prepared up to this point several hours ahead of baking.)
To finish, heat oven to 450 degrees. Bake cauliflower, uncovered, for about 20 minutes, until top is browned and beginning to char in some places. For extra char, place dish under broiler for 1 to 2 minutes. Remove from oven and let cool for 5 to 10 minutes. Serve at room temperature with a sprinkling of parsley and scallions. Drizzle with a little more olive oil, if desired.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 1 gram

CHARRED CAULIFLOWER WITH CLEMENTINES AND OLIVES

Charred Cauliflower with Clementines and Olives image

Caramelizing cauliflower takes it to a whole new level. Olives and clementines lend salty, citrusy swagger.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 7

Ingredients

1 head cauliflower, trimmed and cut crosswise into 1/2-inch slabs
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 clementines, zested and segmented
1/4 cup Kalamata olives
1 teaspoon white-wine vinegar
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Preheat oven to 450 degrees. Arrange cauliflower in a single layer on a rimmed baking sheet and brush both sides with 2 tablespoons oil. season with salt and pepper. Roast, flipping one, until tender and golden, about 25 minutes. Transfer to a serving platter with clementine segments and olives.
Meanwhile, make vinaigrette: Whisk remaining oil with vinegar and clementine zest and season with salt. Drizzle over cauliflower, clementines, and olives and sprinkle with parsley.