CAULIFLOWER WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
- Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams
Nutrition Facts : Calories 179 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 297 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams
CAULIFLOWER STEAKS WITH ROASTED PEPPER AND TOMATO SALAD
This dish is delicious even if your cauliflower "steaks" are sliced less than perfectly. If you are cooking smaller pieces, simply reduce the cooking time by a few minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Place cauliflower, stem side down, on a cutting board. Working from center of head, cut four 3/4-inch-thick "steaks" and set aside. Cut end pieces into florets (you should have about 1 cup). Toss florets with 1 teaspoon oil and arrange on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon oil and arrange in a single layer on other side of sheet. Season with salt and pepper.
- Roast until florets are softened and browned in spots and some tomatoes are collapsed, 25 minutes. Refrigerate florets and three-quarters the tomatoes for Easy Chickpea Curry. Transfer remaining tomatoes to a medium bowl; reduce oven to 300 degrees.
- Meanwhile, roast bell peppers over a high gas flame or under the broiler, turning frequently with tongs, until charred on all sides, about 10 minutes. Transfer to a medium bowl, cover with plastic wrap, and let steam 10 minutes. Rub with paper towels to remove skin. Stem, seed, and coarsely chop.
- Add bell peppers to bowl with tomatoes and stir in 1 teaspoon oil, vinegar, parsley, and capers, if using. Season with salt and pepper.
- In a large nonstick skillet, heat 1 tablespoon oil over medium. Add garlic and cook until fragrant, 30 seconds. Add 2 cauliflower steaks, cover, and cook until underside is golden brown, 5 minutes. Flip cauliflower, season with salt and pepper, and cover. Cook until tender, 10 minutes, then transfer to a baking sheet, loosely tent with foil, and keep warm in oven. Repeat with 1 tablespoon oil and remaining 2 cauliflower steaks.
- Meanwhile, cook couscous according to package instructions. To serve, divide couscous among 4 plates and top with cauliflower steaks and roasted pepper and tomato salad.
Nutrition Facts : Calories 343 g, Fat 9 g, Fiber 7 g, Protein 11 g, SaturatedFat 1 g
CREAMY CAULIFLOWER SALAD
This cauliflower, tossed in a sweet and slightly sour dressing with lots of other goodies, is sure to be a crowd pleaser!
Provided by BOOKCHICKADEE
Categories Salad Vegetable Salad Recipes Cauliflower
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
- Toss cauliflower florets, tomatoes, bacon bits, cheese, and eggs together in a bowl.
- In a separate bowl, dissolve sugar into vinegar and lemon. Whisk in mayonnaise until thoroughly combined.
- Pour dressing over salad, and toss gently to coat. Cover and refrigerate until well-chilled. Toss again gently, and serve.
Nutrition Facts : Calories 408 calories, Carbohydrate 18.5 g, Cholesterol 128.5 mg, Fat 34.6 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 6.7 g, Sodium 414.9 mg, Sugar 14.2 g
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