Best Pepper Roasted Cauliflower Recipes

LEMON-PEPPER ROASTED BROCCOLI AND CAULIFLOWER

Steps:

• Combine broccoli, cauliflower, olive oil, lemon-pepper, seasoned salt, and red pepper flakes in a large bowl; stir well. Spread out evenly on a baking sheet.
• Preheat the oven to 400 degrees F (200 degrees C).
• Roast in the preheated oven for 12 minutes. Stir and roast until tender, about 12 minutes more.

ROASTED CAULIFLOWER & RED PEPPER SOUP

Steps:

• Preheat broiler. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400°., Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers., In a 6-qt. stockpot, heat remaining oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened., Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or milk if necessary.

CAULIFLOWER STEAKS WITH ROASTED PEPPER AND TOMATO SALAD

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.

CAULIFLOWER AND ROASTED RED BELL PEPPER SOUP

Steps:

• Turn on broiler.
• flatten out the bell pepper halves and arrange them on a baking sheet.
• Sprinkle a few garlic cloves around in between on the baking sheet, leaving the cloves in the outer rapper
• very lightly drizzle a tiny bit of olive oil over the peppers and garlic, and rub around a bit with your hands.
• broil the peppers and garlic on High for about 10-15 minutes, until the pepper skin is black and bubbly.
• In the meantime, heat about 1 Tbl of olive oil and add the onion. after about a minute, add the cayenne.
• cook until onions soft, about 3-5 minutes.
• add chopped cauliflower to the pot of onions, and mix around.
• add entire box of imagine broth (or 1qt of whatever you are using).
• bring to boil and then simmer for 20 minutes.
• take the peppers and garlic out of the oven.
• peel the peppers after they cool, and slip the garlic out of the skin.
• chop up the peppers in small to medium pieces. unless you blend it at the end, these wont get much smaller in the soup.
• add to the pot and simmer for about 10-20 minues more.
• Mix everything well, mashing up the cauliflower.
• You can puree this, but I didn't have a cuisinart or pureer, so i just ate it as is. Add crushed black pepper and salt if needed.
• you can also add a squirt of lemon and olive oil before serving.

STEAK WITH RED PEPPER SALSA AND ROASTED CAULIFLOWER

Steps:

• Place a rimmed baking sheet in the oven and preheat to 450˚. Cut the cauliflower in half through the core, place cut-side down and slice through the stem into long, 3/4-inch-thick florets. Gently toss the cauliflower and any leaves with 2 tablespoons olive oil in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until browned and tender, about 30 minutes.
• Meanwhile, evenly pound the flank steak with the textured side of a meat mallet until 1/2 inch thick. Halve the steak crosswise and lengthwise; rub with salt and pepper, the paprika and granulated garlic. Let sit at room temperature 10 minutes.
• Thinly slice the celery and toss with the vinegar in a medium bowl; let sit 5 minutes. Chop the roasted red peppers, olives and parsley and add to the celery along with 2 tablespoons olive oil, 2 pinches of salt and a few grinds of pepper; toss.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the steak and cook until browned, 3 to 4 minutes per side for medium rare. Transfer the steak to a cutting board and let rest 5 minutes, then slice against the grain.
• Divide the steak and cauliflower among plates. Spoon the red pepper salsa on top.

CAULIFLOWER WITH ROASTED ALMOND & PEPPER DIP

Steps:

• In a 6-qt. stockpot, bring water, 1/2 cup oil, 1/2 cup sherry, salt, bay leaf and pepper flakes to a boil. Add cauliflower. Reduce heat; simmer, uncovered, until a knife easily inserts into center, 15-20 minutes, turning halfway through cooking. Remove with a slotted spoon; drain well on paper towels., Preheat oven to 450°. Place cauliflower on a greased wire rack in a 15x10x1-in. baking pan. Bake on a lower oven rack until dark golden, 35-40 minutes., Meanwhile, place almonds, bread crumbs, tomatoes, roasted peppers, parsley, garlic, paprika, salt and pepper in a food processor; pulse until finely chopped. Add remaining sherry; process until blended. Continue processing while gradually adding remaining oil in a steady stream. Serve with cauliflower.

CAULIFLOWER STEAKS WITH ROASTED RED PEPPER & OLIVE SALSA

Steps:

• Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks - use the middle part as it's larger, and save the rest for another time. Rub the paprika and ½ tbsp oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.
• Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.

PEPPER-ROASTED CAULIFLOWER

Steps:

• Heat the oven to 450°F and arrange the rack in the middle. Combine all ingredients in a large bowl and toss to coat. Let marinate 20 minutes, tossing cauliflower occasionally.
• Arrange cauliflower in a single layer on a baking sheet. Roast until tender and slightly blackened, about 15-20 minutes.
• Remove from the oven and serve hot or at room temperature.

PEPPER-ROASTED CAULIFLOWER

Steps:

• Heat the oven to 450°F and arrange a rack in the middle. Combine all ingredients in a large bowl and toss to coat. Allow to marinate for 20 minutes, tossing cauliflower occasionally. Arrange 1/2 of the cauliflower in a single layer on a baking sheet. Roast until tender and slightly blackened, about 20 minutes. Remove from the oven and repeat with remaining cauliflower. Serve hot or at room temperature.

PEPPER ROASTED CAULIFLOWER

Steps:

• Heat the oven to 450°F and arrange the rack in the middle. Combine all ingredients in a large bowl and toss to coat. Let marinate 20 minutes, tossing cauliflower occasionally. Arrange cauliflower in a single layer on a baking sheet. Roast until tender and slightly blackened, about 15-20 minutes.