Best Lemony Cauliflower With Garlic And Herbs Recipes

ROASTED CAULIFLOWER

Roasted Cauliflower image

This easy roasted cauliflower recipe is an essential veggie side dish! It's simple and delicious - the florets come out of the oven with crisp, golden brown edges and a rich, nutty flavor.

Provided by Jeanine Donofrio

Time 30m

Number Of Ingredients 6

Ingredients

1 medium cauliflower
Extra-virgin olive oil (for roasting)
Sea salt and freshly ground black pepper (for sprinkling)
Zest of 1 lemon (optional)
1/4 cup chopped parsley (optional)
grated parmesan, optional

Steps:

Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Break the cauliflower into bite-sized florets. Toss with olive oil, salt, and pepper and spread evenly onto the baking sheet. Roast for 25 to 35 minutes, or until browned around the edges.
Season to taste. If desired, toss with the lemon zest, parsley, and/or grated parmesan, and serve.

ROASTED HERB & LEMON CAULIFLOWER

Roasted Herb & Lemon Cauliflower image

A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 medium head cauliflower, cut into florets (about 6 cups)
4 tablespoons olive oil, divided
1/4 cup minced fresh parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

Preheat oven to 425°. Place cauliflower in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and toss to coat. Roast 20-25 minutes or until golden brown and tender, stirring occasionally., In a small bowl, combine remaining ingredients; stir in remaining oil. Transfer cauliflower to a large bowl; drizzle with herb mixture and toss to combine.

Nutrition Facts : Calories 161 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 342mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED GARLIC CAULIFLOWER

Roasted Garlic Cauliflower image

Wonderful roasted cauliflower, my 11 year old son loves this! Add more spices and herbs to suit your taste.

Provided by SHELLERY

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 40m

Yield 6

Number Of Ingredients 6

Ingredients

2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
⅓ cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Nutrition Facts : Calories 118.2 calories, Carbohydrate 8.6 g, Cholesterol 3.9 mg, Fat 8.2 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 1.7 g, Sodium 110.9 mg, Sugar 3.4 g

OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON JUICE

Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice image

Provided by Food Network

Categories side-dish

Time 20m

Yield 5 to 6 cups roasted cauliflower florets, 6 to 8 servings

Number Of Ingredients 8

Ingredients

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

Steps:

Preheat the oven to 500 degrees F.
Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

ROASTED CAULIFLOWER WITH GARLIC AND HERBS

Roasted Cauliflower with Garlic and Herbs image

Roast cauliflower with garlic, thyme and rosemary until golden and tender.

Provided by Food Network Kitchen

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

1 head cauliflower (about 2 pounds), trimmed and cut into florets
1/4 cup extra-virgin olive oil
5 garlic cloves, roughly chopped
2 teaspoons roughly chopped fresh thyme
1 teaspoon chopped fresh rosemary
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F. Toss the cauliflower with the olive oil, garlic, thyme and rosemary on a rimmed baking sheet until well coated. Sprinkle with 1 teaspoon salt and several grinds of pepper and toss again.
Roast, stirring occasionally, until golden and tender, about 20 minutes.

LEMONY CAULIFLOWER WITH GARLIC AND HERBS

Lemony Cauliflower With Garlic and Herbs image

There aren't many cauliflower salads as vivacious as this one, which is zipped up with plenty of lemon, herbs, garlic and one minced jalapeño. It is best made a day or two ahead, which gives all the ingredients a chance to mingle, and the raw cauliflower time to soften and absorb all of the dressing's bright, complex flavors. Although this salad needs no other seasonings, you can add capers, sliced olives or crumbled feta here for even saltier tang. The pinch of red-pepper flakes here is optional, but especially good.

Provided by Melissa Clark

Categories vegetables, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

1 lemon, plus more lemon juice to taste
1 1/4 teaspoons fine sea salt, plus more to taste
1 large head cauliflower (about 1 3/4 pound), trimmed and cut into bite-size florets (about 8 cups)
1 jalapeño, finely chopped
2 scallions, whites and greens thinly sliced
1/2 cup chopped fresh dill or basil
1/2 cup chopped parsley, leaves and tender stems
3/4 cup extra-virgin olive oil
2 fat garlic cloves, finely grated or minced
2 teaspoons whole cumin or cracked coriander seeds
Large pinch of red-pepper flakes (optional)

Steps:

Finely grate the zest of the lemon into a large heatproof bowl, then halve the lemon and squeeze in juice. Stir in salt to dissolve it. Add cauliflower, jalapeño, scallions, dill and parsley and toss to combine. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin, and cook until fragrant, about 1 minute. Stir in red-pepper flakes.
Pour mixture over cauliflower and toss well. Let cool completely, then cover and refrigerate for at least 8 hours and up to 48 hours to let the flavors mingle.
Toss well before serving, adding more salt or a squeeze of lemon to taste. For the best flavor, serve at room temperature.