ITALIAN MARINATED CAULIFLOWER AND BROCCOLI SALAD
This is from my MIL. This is a great salad and lasts a long time in the refrigerator. Cooking time is actually marinating in the refrigerator.
Provided by adopt a greyhound
Categories Easy
Time 12h30m
Yield 1 large salad, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Chop all of the vegetables and place in large bowl. Mix dry dressing mix with oil and vinegar as directions suggest, add prepared Zesty dressing and pour over the vegetables.
- Marinate covered overnight. Just before serving add the cherry tomatoes.
Nutrition Facts : Calories 277.8, Fat 19, SaturatedFat 2.8, Sodium 1089.5, Carbohydrate 26.7, Fiber 7.2, Sugar 9.2, Protein 5.5
ROASTED ITALIAN CAULIFLOWER
We love roasted cauliflower for its nutty flavor and its versatility. While little needs to be added to enhance the flavor, many herb and spice combinations will pair well with this side dish without adding lots of calories. Feel free to leave out the capers if your crew are not fans.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.
ITALIAN ROASTED CAULIFLOWER
This is a really good recipe I came up with while trying to create some tasty low-carb, low-fat meals. This one made my family enjoy eating their veggies for once, and it is so easy!
Provided by Anonymous
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 1h55m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally.
- Preheat oven to 450 degrees F (230 degrees C).
- Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish.
- Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 14.7 g, Fat 2.7 g, Fiber 5 g, Protein 3.7 g, SaturatedFat 0.4 g, Sodium 51.9 mg, Sugar 7.9 g
ITALIAN ROMANESCO CAULIFLOWER SALAD
This is a traditional salad from Naples, known as Insalata di Rinforzo, which is typically served at Christmas time. It's lovely and colorful as it uses cauliflower, lime green Romanesco and dark green broccoli and is jazzed up with olives and red pickled peppers. It is served with a lemon-based vinaigrette and sometimes anchovies and capers.
Provided by linacavezza
Categories Salad Vegetable Salad Recipes Cauliflower
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
- Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
- Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
- Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
- Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 16.6 g, Fat 12.9 g, Fiber 7.1 g, Protein 6.4 g, SaturatedFat 1.8 g, Sodium 273.8 mg, Sugar 5.8 g
ITALIAN BREADED CAULIFLOWER
I made up this recipe last night when I needed something to take to a barbeque. It was very flavorful and I received lots of compliments.
Provided by Chris from Kansas
Categories Cauliflower
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Steam cauliflower in microwave or on stovetop until just barely crisp-tender. Set aside.
- In large skillet, saute green onions and garlic in oil for 2 minutes.
- Add cauliflower, basil and salt and pepper to pan and mix well. Cover and cook on medium-low heat for 15 minutes or until cauliflower is at desired doneness.
- Mix together bread crumbs and parmesan cheese. Add to pan and stir to mix.
- Serve immediately.
ITALIAN CAULIFLOWER AND BROCCOLI MEDLEY
Fat-free Italian dressing and Parmesan cheese dress up frozen veggies in a flash!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, heat 1 inch of water to boiling. Reduce heat to medium-low. Add cauliflower and broccoli. Cover; simmer 5 to 7 minutes or until vegetables are crisp-tender. Drain.
- Add dressing to vegetables; toss to coat. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese melts.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 0 g
CAULIFLOWER-ITALIAN SAUSAGE CASSEROLE
Make and share this Cauliflower-Italian Sausage Casserole recipe from Food.com.
Provided by zeldaz51
Categories Pork
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees Fahrenheit. Heat a large dutch oven on medium high. Add 2 tablespoons of olive oil along with the sausage and onions. Cook, breaking up the sausage as you go, about 10 minutes, adding garlic halfway through. Remove mixture from pan and set aside.
- Add cauliflower to the reheated pot and brown on both sides, about 2 to 3 minutes, seasoning to taste with salt and freshly ground black pepper.
- Add the broken up tomatoes with their liquid, along with the cooked sausage mixture. Bring simmer and adjust for seasoning. Mix in half the parsley and spread the mixture in to a 13x9 baking dish.
- In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, and remaining parsley. Sprinkle the mixture evenly over the top of the sausage and cauliflower and bake until golden brown on top and crispy on top, about 30 minutes. Remove from the oven, let sit for 5 to 10 minutes, then serve.
Nutrition Facts : Calories 210.1, Fat 10, SaturatedFat 3.1, Cholesterol 19.8, Sodium 469.2, Carbohydrate 17.6, Fiber 3.6, Sugar 5.3, Protein 14.3
ITALIAN-STYLE OVEN-ROASTED CAULIFLOWER
This oven-roasted cauliflower is simple enough to make, just give everything a rough chop, toss, roast, and you're eating 30 minutes later.
Provided by gonefishn
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss cauliflower, mushrooms, garlic, red onion, red and yellow bell peppers, olive oil, vinegar, salt, and pepper together in a large bowl. Transfer to a 2-quart baking dish.
- Roast in the preheated oven until cauliflower is fork tender, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 12.9 g, Fat 10.4 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 48.7 mg, Sugar 6.4 g
ITALIAN CAULIFLOWER AND BROCCOLI SALAD
Sundried tomatoes, prosciutto, basil add a nice touch to this salad. Making it a great summer salad. I wanted a green dressing for St Patrick's day and came up with this. I know It is Italian but still yummy. The dressing is good as a dip or sandwich spread.
Provided by Rita1652
Categories Salad Dressings
Time 18m
Yield 14 serving(s)
Number Of Ingredients 16
Steps:
- Place all salad ingredients into a large bowl.
- Place all dressing ingredients in a blander and blend till smooth.
- Pour over salad and toss till will coated.
- Chill till ready to use.
Nutrition Facts : Calories 194.9, Fat 15.8, SaturatedFat 3.3, Cholesterol 10, Sodium 379.2, Carbohydrate 10.9, Fiber 2.3, Sugar 4.2, Protein 4.4
ITALIAN-STYLE CAULIFLOWER
I expected this to have a much stronger vinegar taste, but I was surprised to find it was really rather subtle, and just enhanced the cauliflower rather than truly flavoring it. I like to taste my veggies, and not cover them up, so you can bet I enjoyed this. From Southern Living.
Provided by Vino Girl
Categories Cauliflower
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Remove outer leaves and break cauliflower into flowerets.
- Arrange cauliflower in a steaming rack; place over boiling water.
- Cover and steam for 5-8 minutes or until it reaches the tenderness that you like.
- Transfer to a serving dish and keep warm.
- Combine the remaining ingredients in a saucepan and cook over medium heat until hot.
- Pour this mixture over cauliflower and toss.
Nutrition Facts : Calories 126.6, Fat 10.3, SaturatedFat 1.4, Sodium 188.8, Carbohydrate 7.9, Fiber 3.6, Sugar 3.5, Protein 2.9
ITALIAN ROASTED CAULIFLOWER
A unique and flavorful way to serve cauliflower I really like this recipe because it shares the oven well with Spinach No-Boil Lasagna #113858. Make up both of these dishes and put in the oven, for an easy dinner-party meal that can be prepared ahead of time, then cooks in the oven while you entertain. This recipe is a modification of #275788 which deserves the credit for the flavor combination.
Provided by Pierce
Categories < 4 Hours
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Layer cauliflower in a single layer, stems down in a 19x9 baking dish.
- Pour wine over cauliflower.
- Brush olive oil over cauliflower.
- Sprinkle garlic over cauliflower.
- Sprinkle oregano over cauliflower.
- Sprinkle salt and pepper over cauliflower.
- Cover dish with aluminum foil.
- Bake for 45 minutes.
- In a separate bowl combine breadcrumbs, romano, parmesan, and 2 tbsp olive oil. Mix until combined and mealy.
- At the end of the 45 minutes, sprinkle the crumb mixture over the cauliflower and garnish with the 4 sprigs rosemary.
- Return to the oven uncovered for another 15 minutes.
- Serve.
Nutrition Facts : Calories 344.7, Fat 23.6, SaturatedFat 5.8, Cholesterol 18, Sodium 416.1, Carbohydrate 17.9, Fiber 5.5, Sugar 5.9, Protein 11.3
CAVOLFIORE STUFATO (ITALIAN STEWED CAULIFLOWER)
A simple, yummy recipe for the Zaar World Tour. Cauliflower is usually parboiled in order to reduce the smell which many find too strong. If however, the odor doesn't bother you, simply fry the florets in the oil and garlic without parboiling. Cover the pan and cook over a medium heat, gradually adding a few drops of warm water, if necessary.
Provided by Elmotoo
Categories Cauliflower
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Parboil the cauliflower for five minutes in salted water(or cook in a steamer for ten minutes) then break it into florets.
- Put the garlic and oil into a large pan or flameproof dish, heat through and then add the cauliflower, turning it over gently.
- When it is well softened (about ten minutes) add the puréed tomatoes and then cover. Cook together gently for five minutes so that the flavours combine.
- Taste for salt, remove the garlic and serve hot.
Nutrition Facts : Calories 152.2, Fat 10.8, SaturatedFat 1.6, Sodium 66, Carbohydrate 12.6, Fiber 4.9, Sugar 5.5, Protein 4.5
ITALIAN CAULIFLOWER SALAD
Great side dish to serve with your Italian meal. I like the cauliflower crunchy but you can cook it longer to suit your taste.
Provided by Bergy
Categories Cauliflower
Time 48m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put cauliflower in lightly salted boiling water for 3 minutes, remove and put in cold water for 30 minutes or more, Drain well before mixing with dressing.
- In a bowl combine oil, lemon juice, capers, olives, onion, celery parsley, Salt& Pepper, mix well.
- Add well drained cold cauliflower, Toss.
- Place in serving dish& serve.
ITALIAN ROASTED CAULIFLOWER
This recipe is easy and delicious. I combined two different recipes to come up with this one. My original basic recipe was from my cousin, who, when growing up, cooked traditional Italian foods. I later came across another recipe that was similar, yet had some differences as well. I took what I thought was the best of both and combined them. This is the refined recipe. My husband is not fond of cauliflower, yet loves this recipe. Roasting the cauliflower not only brings out the best of it's flavor, but texture as well. I hope you will enjoy this as much as we do.
Provided by Expat in Holland
Categories Cauliflower
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Set the cauliflower pieces in a 13 by 9-inch baking dish. Make sure it is in one single layer, stems side down.
- Pour the wine over top of cauliflower.
- Drizzle top of cauliflower with 2 tablespoon of olive oil.
- Top with oregano and basil, garlic, salt and pepper.
- Cover the pan with aluminum foil.
- Bake for 30 minutes.
- Meanwhile, in a small bowl combine breadcrumbs, parsley, parmesan, pecorino and 2 tablespoons of olive oil. Mix well until mixture is mealy and well combined.
- After 30 minutes of baking, remove pan from oven. Sprinkle the bread crumb mixture over the cauliflower.
- Return to oven, uncovered, and bake another 15 minutes.
- Serve.
ARROSTO INSALATA DI CAVOLFIORE ITALIAN CAULIFLOWER SALAD
Yummy authentic Italian ingredients of black olives, anchovies and capers, make this the wonderful salad for an Italian menu.
Provided by Rita1652
Categories Cauliflower
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Toss cauliflower, peppers and garlic with just enough olive oil to coat and season with pepper and herbs. Can salt but take care because the anchovies, olives, and capers have salt.
- Roast on a cookie sheet pan until crisp-tender about 20 minutes.
- Cool about 20 minutes to room temperature.
- Roughly chop the anchovies, olives and capers. Stir in the oil and vinegar.
- Pour over the roasted veggies.
Nutrition Facts : Calories 145.6, Fat 12.7, SaturatedFat 1.8, Sodium 94.4, Carbohydrate 7.3, Fiber 2.6, Sugar 2.7, Protein 2.3
NORTHERN ITALIAN CAULIFLOWER GRATIN
Served bubbling hot in a savory garlic and cheesy cream sauce, this side dish can take the center stage if paired with a risotto or semolina gnocchi. In the autumn, this dish makes a regular appearance at our dinner table as we harvest it straight from the garden.
Provided by Karen Barris Calabro
Categories Side Dish Vegetables Cauliflower
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until crisp tender, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water to stop the cooking process. Drain well.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over low heat. Add garlic; cook and stir until soft and fragrant, about 1 minute. Whisk in flour until smooth, 1 to 2 minutes. Pour in milk and cream. Increase heat to medium and simmer, whisking frequently, until sauce starts to thicken, about 5 minutes. Bring to a boil; continue to cook until sauce is thick, about 5 minutes.
- Stir Parmesan cheese, fontina cheese, salt, nutmeg, and white pepper into sauce. Cook, whisking vigorously, until cheese is melted into the sauce, about 1 minute. Remove from heat.
- Spread 1 cup of sauce on the bottom of a baking dish. Arrange cauliflower on top. Drizzle remaining sauce over the cauliflower, coating each floret.
- Bake in the preheated oven until bubbling and lightly browned on top, about 10 minutes.
Nutrition Facts : Calories 255 calories, Carbohydrate 13 g, Cholesterol 67.1 mg, Fat 19.2 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 11.9 g, Sodium 300.6 mg, Sugar 6.3 g
ITALIAN CAULIFLOWER SALAD
Authentic ingredients, such as Italian black olives, anchovies and hard-cooked eggs, make this the perfect salad for an Italian-themed menu.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 38m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add cauliflower. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until crisp-tender; drain. Cool about 20 minutes to room temperature.
- Place cauliflower on serving platter. Arrange olives, capers, anchovy fillets and eggs around cauliflower. Mix remaining ingredients; pour over salad.
Nutrition Facts : Calories 265, Carbohydrate 7 g, Cholesterol 215 mg, Fat 3 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1030 mg
ITALIAN DEEP FRIED CAULIFLOWER
Make and share this Italian Deep Fried Cauliflower recipe from Food.com.
Provided by gojenni714
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Soak the cauliflower in a bowl of salted water. In a mixing bowl, beat the egg. Season and beat in the flour. The mixture will be very thick. Add the wine. If necessary add more to make a fairly runny batter. Cover and allow to rest for 30 minutes.
- Steam or boil the cauliflower until just tender, do no overcook. Cut it into small florets when cool.
- Heat the oil until a small piece of bread sizzles as soon as it is dropped inches (About 360° F) Dip each cauliflower piece into the batter before deep frying until golden brown.
- Remove from the oil with a slotted spoon and drain on paper towels. Sprinkle lightly with salt and serve warm.
Nutrition Facts : Calories 220.3, Fat 2.1, SaturatedFat 0.6, Cholesterol 46.5, Sodium 83.6, Carbohydrate 35.5, Fiber 5, Sugar 4.6, Protein 8.9
ITALIAN CAULIFLOWER
Italian seasoned bread crumbs are a timeless way to liven up cooked cauliflower.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- In medium microwavable bowl, cover and microwave cauliflower and water on High about 6 minutes, stirring once after 3 minutes, until tender; drain.
- Meanwhile, in 7-inch skillet, heat oil over medium heat. Stir in bread crumbs and basil. Cook 1 to 2 minutes, stirring frequently, until bread crumbs are toasted. Stir in parsley. Sprinkle over cauliflower.
Nutrition Facts : Calories 40, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 2 g, TransFat 0 g
SOUTHERN ITALIAN SOUP OF DRIED FAVAS, POTATOES, CAULIFLOWER, AND
****OH DEAR !! Zaar will not allow me to delete this recipe, but unless you crave BLAND and TASTELESS -- do NOT prepare it ! SO disappointing ! I added a garnish of real bacon, a handful of grated Parmesan, LOTS of S&P, and it STILL had no flavor ! SO sorry ! That's what I get for posting something I had not prepared ! I think no native Italian would serve this either . Need to find more recipes with dried Fava beans ! This from "Best of the Best Michigan Cookbook" sent to me by QueenBee for the August, '09 cookbook swap. "Served in Puglia, in south of Italy --outstanding example of impact of fine olive oil. Garnished w/additional olive oil which adds flavor, and fried pasta which adds texture." NOTE" Be sure to have SPLIT dried favas, not whole, or you will be cooking them for hours
Provided by NurseJaney
Categories Spaghetti
Time 2h20m
Yield 10 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In large heavy-bottomed stockpot, heat 1/4 cup olive oil over medium heat.
- Add onion and saute until soft and translucent, 7-9 minutes.
- Add water and fava beans and bring to boil.
- Reduce heat to medium and simmer til favas are nearly tender, about 1 hour.
- Add potatoes and cook til nearly tender, about 12 minutes.
- Add cauliflower and simmer til cooked through.
- Remove from heat and let stand to cool 10 minutes.
- Pour soup into blender or food processor, or use immersion blender. Puree until smooth.
- Return soup to stockpot and reheat over medium heat.
- Add more water to bring to desired consistency.
- Add salt to taste.
- In medium heavy skillet over medium heat, heat remaining 1 TBsp olive oil.
- When oil is hot, add pasta and stir well (Pasta will brown quickly).
- Fry stirring until pasta is is consistent light brown.
- Remove from skillet and drain on paper towels.
- Ladle soup into warm bowls.
- Dress with additional olive oil to taste, the fried pasta, and a generous dose of pepper, and serve.
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