Best Parmesan Roasted Cauliflower Recipes

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PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY



Parmesan Roasted Cauliflower Recipe by Tasty image

Here's what you need: cauliflower florets, olive oil, italian breadcrumb, garlic powder, salt, grated parmesan cheese

Provided by Tasty

Categories     Sides

Yield 6 servings

Number Of Ingredients 6

7 cups cauliflower florets
1 tablespoon olive oil
1 cup italian breadcrumb
½ teaspoon garlic powder
½ teaspoon salt
½ cup grated parmesan cheese

Steps:

  • Preheat oven to 425˚F (220˚F).
  • In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
  • Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
  • Spread the cauliflower on a greased, foil-lined baking sheet.
  • Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 34 grams, Fat 6 grams, Fiber 5 grams, Protein 11 grams, Sugar 6 grams

PARMESAN-ROASTED CAULIFLOWER



Parmesan-Roasted Cauliflower image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 5

1 large head cauliflower
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese (2 ounces)
1 cup freshly grated Gruyere cheese (2 ounces)

Steps:

  • Preheat the oven to 350 degrees.
  • Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.

PARMESAN-ROASTED CAULIFLOWER



Parmesan-Roasted Cauliflower image

This perfectly roasted cauliflower tossed with olive oil and topped with Parmesan cheese will become your quick and easy keto side dish.

Provided by Fioa

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 20m

Yield 4

Number Of Ingredients 6

1 head cauliflower, cut into small florets
1 teaspoon salt
1 teaspoon mixed herbs
½ teaspoon ground black pepper
3 tablespoons olive oil
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Sprinkle Parmesan cheese on top.
  • Roast in the preheated oven until crisp, 10 to 15 minutes.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 8.4 g, Cholesterol 8.8 mg, Fat 13.2 g, Fiber 3.8 g, Protein 6.8 g, SaturatedFat 3.2 g, Sodium 777.9 mg, Sugar 3.5 g

MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER



Mustard-Parmesan Whole Roasted Cauliflower image

Even meat eaters will want a piece of these impressive, high-fiber veggies. The Dijon mustard concentrates in flavor as it roasts, resulting in a powerful punch of umami. Prep and brush your cauliflower ahead of time, then let them sit at room temperature until you're ready to cook.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

2 large heads cauliflower
1 clove garlic, halved
1/4 cup olive oil
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup grated Parmesan
Lemon wedges, for serving

Steps:

  • Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
  • Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
  • Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
  • Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
  • Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
  • Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

PASTA WITH ROASTED CAULIFLOWER AND PARMESAN



Pasta with Roasted Cauliflower and Parmesan image

Cauliflower and whole garlic cloves roasted with Parmesan and bread crumbs make this a healthier than most comfort food.

Provided by Rosemary Felle

Categories     Everyday Cooking     Vegetarian     Main Dishes     Pasta

Time 50m

Yield 8

Number Of Ingredients 11

1 medium head cauliflower, cut into bite-sized florets
5 cloves garlic, peeled and smashed
2 tablespoons olive oil, or more to taste
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (16 ounce) package penne pasta
1 cup grated Parmesan cheese
¼ cup seasoned bread crumbs
1 teaspoon ground cayenne pepper
2 tablespoons salted butter
¼ cup lemon juice

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Toss cauliflower with garlic cloves, olive oil, salt, and pepper in a large bowl. Spread out in an even layer on a baking sheet.
  • Roast in the preheated oven, tossing at least twice, until cauliflower is tender, about 30 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Mix Parmesan cheese, bread crumbs, and cayenne pepper together in a bowl; set aside.
  • Drain pasta, reserving 1/2 cup cooking water. Transfer pasta to a serving bowl and add cauliflower and butter. Stir in cooking water, a little at a time, until desired creaminess is reached. Add lemon juice and bread crumb mixture, toss, and serve.

Nutrition Facts : Calories 333.2 calories, Carbohydrate 48.2 g, Cholesterol 16.5 mg, Fat 10.7 g, Fiber 3.6 g, Protein 13.2 g, SaturatedFat 4.4 g, Sodium 332.4 mg, Sugar 3.8 g

ROASTED CAULIFLOWER WITH PANCETTA, OLIVES AND CRISP PARMESAN



Roasted Cauliflower With Pancetta, Olives and Crisp Parmesan image

Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored. You can serve the caramelized florets either as a vegetable-based main dish or a hearty side to roasted meats or fish, or big bowls of pasta. The recipe calls for using a package of finely diced pancetta that practically melts into the sauce. But if you prefer a chunkier texture, you can dice it yourself into 1/2-inch cubes, and add them with the cauliflower. Or, to make this vegetarian, just leave the pancetta out.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 45m

Yield 2 main-dish servings or 4 side-dish servings

Number Of Ingredients 11

1 large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups)
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt, plus more as needed
1/3 cup olives, crushed, pitted and chopped
1 fat garlic clove, finely grated or minced
1 1/2 tablespoons fresh lemon juice, plus more to taste
1/8 teaspoon red-pepper flakes, plus more as needed
4 ounces pancetta or bacon, cut into 1/8-inch cubes
3/4 teaspoon cumin or caraway seeds
1/2 cup shredded (not ground) Parmesan
1/4 cup chopped fresh parsley or mint leaves and tender stems, for serving

Steps:

  • Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.
  • In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.
  • After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.
  • Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.

PARMESAN ROASTED CAULIFLOWER



Parmesan Roasted Cauliflower image

Change the minds of veggie-phobes with our Parmesan Roasted Cauliflower. Parmesan Roasted Cauliflower is so cheesy everyone will want to eat their veggies.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 35m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 6

1 head cauliflower (3 lb.)
1/4 cup water
3/4 cup KRAFT Real Mayo Mayonnaise
1/4 cup KRAFT Grated Parmesan Cheese
2 cloves garlic, minced
2 Tbsp. chopped fresh chives

Steps:

  • Heat oven to 400°F.
  • Cut leaves and bottom core off cauliflower. Place in shallow microwaveable baking dish. Add water.
  • Microwave on HIGH 8 min.; drain.
  • Mix mayo, cheese and garlic until blended; spread onto cauliflower.
  • Bake 15 to 20 min. or until cauliflower is tender and golden brown. Sprinkle with chives.

Nutrition Facts : Calories 140, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

ROASTED PARMESAN GARLIC CAULIFLOWER



Roasted Parmesan Garlic Cauliflower image

Make and share this Roasted Parmesan Garlic Cauliflower recipe from Food.com.

Provided by Marie

Categories     Cauliflower

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

3 tablespoons fresh minced garlic
3 tablespoons olive oil
1 head cauliflower, separated in florets
1/3 cup grated parmesan cheese
salt and black pepper
chopped fresh parsley

Steps:

  • Preheat oven to 450 degrees.
  • Grease large casserole dish.
  • Place olive oil and garlic in large resealable bag.
  • Add cauliflower and shake to mix.
  • Pour into prepared casserole dish.
  • Bake for 20 to 25 minutes, stirring halfway through.
  • Top with Parmesan and parsley and broil for 3 to 5 minutes until golden brown.

Nutrition Facts : Calories 114.3, Fat 8.6, SaturatedFat 2, Cholesterol 4.9, Sodium 115.1, Carbohydrate 6.5, Fiber 2, Sugar 2, Protein 4.3

PARMESAN ROASTED CAULIFLOWER



Parmesan Roasted Cauliflower image

A simple roasted cauliflower recipe that makes a great side. The cauliflower gets precooked in the microwave before roasting.

Provided by Kathy K

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 30m

Yield 12

Number Of Ingredients 6

1 (3 pound) cauliflower
¼ cup water
¾ cup mayonnaise
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon chopped fresh chives

Steps:

  • Cut leaves and bottom core off cauliflower. Place in a shallow microwave-safe baking dish and add about 1 inch of water.
  • Microwave on high for 8 minutes. Drain.
  • Combine mayonnaise, Parmesan cheese, and garlic in a bowl. Spread onto the cauliflower.
  • Bake cauliflower in the preheated oven until tender and golden brown, 15 to 20 minutes. Sprinkle with chives.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 6.7 g, Cholesterol 6.7 mg, Fat 11.5 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 1.9 g, Sodium 137.8 mg, Sugar 2.9 g

ROASTED CAULIFLOWER WITH PARMESAN AND PANCETTA



Roasted Cauliflower with Parmesan and Pancetta image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 head cauliflower, cut into pieces (about 6 cups)
4 ounce piece pancetta, diced
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups milk
1 clove garlic, whole
1 teaspoon red pepper flakes
1 cup grated Parmesan
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup bread crumbs

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes.
  • In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside.
  • In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs.
  • Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.

ROASTED WILD SALMON WITH TOMATOES, BASIL, AND CAPERS, PARMESAN-CRUSTED CAULIFLOWER, AND RICE



Roasted Wild Salmon with Tomatoes, Basil, and Capers, Parmesan-Crusted Cauliflower, and Rice image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Nonstick cooking spray
6 wild salmon fillets
Salt
Freshly ground black pepper
2 tablespoons lemon and herb seasoning
4 cups cauliflower florets
3 tablespoons grated parmesan cheese
1 cup chopped Roma (plum) tomatoes
1/4 cup slivered basil leaves
2 tablespoons drained capers
4 cups instant brown rice, cooked according to package directions

Steps:

  • Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
  • Season salmon with salt and pepper. Brush lemon and herb seasoning all over both sides of salmon.
  • Place salmon on prepared baking sheet. Arrange cauliflower on another baking sheet, spray with cooking spray and sprinkle with Parmesan. Roast 15 minutes, until fish is fork tender and cauliflower is golden brown and tender.
  • In a medium bowl, combine tomatoes, basil and capers. Season, to taste, with salt and pepper.
  • Serve 4 of the salmon fillets with tomato mixture spooned over top. Serve half of the rice and all of the cauliflower with this meal. Reserve extra salmon fillets and extra rice for other meals.

TRUFFLE-PARMESAN ROASTED CAULIFLOWER AND BROCCOLI



Truffle-Parmesan Roasted Cauliflower and Broccoli image

Rich and earthy truffle combines with salty and nutty Parmesan to make this roasted cauliflower and broccoli side dish bursting with flavor using minimal ingredients.

Provided by France C

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 30m

Yield 6

Number Of Ingredients 6

1 small head cauliflower, trimmed and cut into florets
1 small head broccoli, trimmed and cut into small florets
2 tablespoons olive oil
1 pinch salt and ground black pepper to taste
1 tablespoon truffle-infused olive oil
¼ cup shredded Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Toss cauliflower and broccoli with olive oil, salt, and pepper in a large bowl. Place on the baking sheet in a single layer and set the bowl aside.
  • Roast in the preheated oven, stirring every 8 to 10 minutes, until vegetables are slightly charred and tender, 20 to 23 minutes. Return to the bowl and toss with truffle oil. Transfer to a serving platter and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 101.5 calories, Carbohydrate 5.5 g, Cholesterol 2.9 mg, Fat 8 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 105 mg, Sugar 1.9 g

ROASTED CAULIFLOWER WITH PARMESAN-PANKO CRUMBLE



Roasted Cauliflower with Parmesan-Panko Crumble image

A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.

Provided by Rick Martinez

Categories     Cauliflower     Breadcrumbs     Parmesan     Cheddar     Butter     Garlic     Thyme     Shallot     Parsley     Lemon     Thanksgiving     Side     Entertaining     Dinner

Yield 20 servings

Number Of Ingredients 12

1 cup panko (Japanese breadcrumbs)
3 1/2 oz. finely grated Parmesan (about 1 cup)
2 1/2 oz. coarsely grated sharp cheddar cheese (about 1 cup)
2 Tbsp. plus 1 cup (2 sticks) unsalted butter, melted
4 large heads of cauliflower, cored, outer leaves removed
4 garlic cloves, finely grated
3 Tbsp. thyme leaves (from about 1 bunch)
20 large shallots, peeled, halved, quartered if very large, divided
8 tsp. kosher salt, divided
2 tsp. freshly ground pepper, divided
1/2 cup chopped parsley
Lemon wedges (for serving)

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 450°F. Toss panko, Parmesan, cheddar, and 2 Tbsp. butter in a medium bowl until combined. Sprinkle evenly onto a parchment-lined rimmed baking sheet. Bake on lower rack until cheese is melted and bubbling and panko is deep golden brown, 6-8 minutes. Let cool. Crumble into small pieces; set aside until ready to use.
  • Meanwhile, cut cauliflower into 1/2"-thick steaks (it's okay if the outside ends break apart).
  • Whisk garlic, thyme, and remaining 1 cup butter in a medium measuring cup.
  • Toss half of cauliflower, half of shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet until coated. Repeat with remaining cauliflower, shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on another rimmed baking sheet. Roast, tossing veggies and rotating sheets from top to bottom halfway through, until tender and browned, 45-55 minutes.
  • Let cool slightly. Transfer to a platter. Top with reserved crumble and parsley. Serve with lemon wedges for squeezing over.
  • Do Ahead: Uncrumbled panko mixture can be baked 1 day ahead. Wrap baking sheet with plastic and store at room temperature.

PARMESAN-ROASTED CAULIFLOWER



Parmesan-Roasted Cauliflower image

Parmesan-Roasted Cauliflower

Provided by Bon Appétit Test Kitchen

Categories     Side     Roast     Vegetarian     High Fiber     Parmesan     Cauliflower     Winter     Healthy     Low Cholesterol     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Cheese Week

Yield Makes 4 servings

Number Of Ingredients 8

1 head cauliflower
1 sliced medium onion
4 thyme sprigs
4 unpeeled garlic cloves
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1/2 cup grated Parmesan

Steps:

  • Preheat oven to 425°F. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.

ROASTED CAULIFLOWER WITH PARMESAN



Roasted Cauliflower with Parmesan image

This roasted cauliflower dish with Parmesan incorporates very little effort, but results in a wonderful combination of flavors.

Provided by chic_chef

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 25m

Yield 6

Number Of Ingredients 6

1 head cauliflower, cut into florets
2 cloves garlic, or more to taste, minced
1 lemon, juiced
olive oil as needed
salt and ground black pepper to taste
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place cauliflower florets into a baking dish. Add garlic, squeeze lemon juice over, and drizzle each piece with olive oil. Season with salt and pepper.
  • Bake, uncovered, in the preheated oven until the top is lightly browned, 15 to 25 minutes. Remove from the oven and sprinkle generously with Parmesan cheese.

Nutrition Facts : Calories 83.3 calories, Carbohydrate 7.5 g, Cholesterol 2.9 mg, Fat 5.6 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 106.4 mg, Sugar 2.3 g

ROASTED CAULIFLOWER WITH PARMESAN CHEESE



Roasted Cauliflower With Parmesan Cheese image

I got this recipe from Weight Watchers. It is delicious. The rich, nutty flavor of freshly grated Parmesan cheese pairs beautifully with cauliflower. Try the same recipe with broccoli, baby carrots and asparagus.

Provided by CookingONTheSide

Categories     Cauliflower

Time 22m

Yield 6 serving(s)

Number Of Ingredients 5

6 cups fresh cauliflower, florets (about 1 head)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
1/4 cup parmesan cheese, grated (Parmigiano-Reggiano suggested)

Steps:

  • Preheat oven to 450 degrees.
  • In large bowl, combine cauliflower, oil, salt and pepper; toss to combine.
  • Transfer cauliflower to large baking sheet and spread into a single layer.
  • Roast until cauliflower is golden brown, tossing occasionally, about 15 minutes.
  • Remove from oven, place in serving bowl and sprinkle with cheese; toss to mix.
  • This is 1 point per each serving.
  • Each serving is 3/4 cup.

BALSAMIC & PARMESAN ROASTED CAULIFLOWER



Balsamic & Parmesan Roasted Cauliflower image

This easy and delicious recipe is from EatingWell Magazine. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor. You can easily halve the recipe or change up the herbs to suit your taste and mood. TIP: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion-removing a "plug" from the center of the head. Break or cut florets into the desired size.

Provided by blucoat

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

8 cups 1-inch-thick slices cauliflower florets (about 1 large head, see Tip)
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
1/4 teaspoon salt
freshly ground pepper, to taste
2 tablespoons balsamic vinegar
1/2 cup finely shredded parmesan cheese

Steps:

  • Preheat oven to 450°F.
  • Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes.
  • Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Nutrition Facts : Calories 174.5, Fat 10.9, SaturatedFat 3.2, Cholesterol 11, Sodium 402.8, Carbohydrate 12.6, Fiber 4.3, Sugar 5.4, Protein 9

ROASTED CAULIFLOWER WITH PARMESAN & PANCETTA



Roasted Cauliflower With Parmesan & Pancetta image

Courtesy of Giada DeLaurentiis. The addition of red pepper flakes gives this cauliflower a bite. If you don't like spicy eliminate the red pepper flakes and you still have an amazing side dish.

Provided by StreetChef

Categories     Cauliflower

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 head cauliflower, cut into pieces, about 6 cups
4 ounces piece pancetta, diced
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups milk
1 garlic clove, whole
1 teaspoon red pepper flakes
1 cup grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup breadcrumbs

Steps:

  • Preheat oven to 350°F.
  • Bring a large pot of salted water to a boil over high heat.
  • Blanch the cauliflower for 2 minutes.
  • Transfer the cauliflower to a buttered 9x13 inch baking dish and let cool, about 5 minutes.
  • In a small skillet over medium high heat, brown the pancetta. Transfer to a small bowl and set aside.
  • In the same skillet, melt the butter. Add the flour and stir until combined.
  • Continue stirring and cook for 2 minutes to cook the flour.
  • Take off the heat and slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps.
  • Put back on low heat, add garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon.
  • Add the parmesan, salt, pepper, nutmeg and the reserved pancetta. Stir to combine.
  • Pour the sauce over the cauliflower to cover.
  • Top with a sprinkling of breadcrumbs.
  • Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.

CAULIFLOWER GRATIN WITH ROASTED CHESTNUTS AND PARMESAN CREAM



Cauliflower Gratin with Roasted Chestnuts and Parmesan Cream image

This decadent cauliflower gratin from Chris and Idie Hastings's "Hot and Hot Fish Club Cookbook" would make a welcome addition to any Thanksgiving table.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 9

1 pound white cauliflower florets, preferably heirloom, cut into small, bite-size pieces
3/4 pound purple cauliflower florets, preferably heirloom, cut into small, bite-size pieces
12 fresh chestnuts, roasted, peeled, and chopped
4 cups heavy cream
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon chopped fresh thyme
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups Herb Breadcrumbs

Steps:

  • Preheat oven to 400 degrees.
  • In a medium stockpot or Dutch oven, combine cauliflower, chestnuts, and heavy cream. Bring to a boil over medium-high heat; immediately reduce heat to medium-low and simmer until cauliflower is tender, 10 to 12 minutes. Using a slotted spoon, remove cauliflower and chestnuts from cream and set aside to cool.
  • Add Parmesan and thyme to cream and return to a boil over medium-high heat; reduce heat to medium-low and simmer until cream mixture is reduced by half and slightly thickened, about 20 minutes.
  • Return cauliflower to cream mixture and season with salt and pepper. Spoon cauliflower mixture evenly into eight 8-ounce ramekins; top each with 3 tablespoons breadcrumbs.
  • Place ramekins on a baking sheet and transfer to oven; bake until topping is golden and sides are bubbling, 4 to 5 minutes. Serve warm.

ROASTED CAULIFLOWER WITH PANCETTA, OLIVES AND CRISP PARMESAN



Roasted Cauliflower With Pancetta, Olives and Crisp Parmesan image

Categories     Cauliflower     Side     Roast

Number Of Ingredients 1

1/2 cup oolives

Steps:

  • Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes. In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well. After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy. Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.

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