Best Roasted Cauliflower And Peppers Recipes

ROASTED PEPPERS AND CAULIFLOWER

Steps:

• Place the cauliflower, red peppers and onions in a shallow roasting pan. Add the oil, salt and pepper; toss to coat. Roast, uncovered, at 425° for 20 minutes. , Stir; roast 10 minutes longer or until vegetables are tender and lightly browned. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley.

ROASTED RED PEPPERS AND CAULIFLOWER WITH CAPER VINAIGRETTE

Steps:

• Toss cauliflower with 1/4 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then divide between two 4-sided sheet pans. Roast cauliflower, turning it and switching position of pans halfway through, until just tender and browned in spots, about 20 minutes total.
• While cauliflower roasts, whisk together lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large serving bowl, then add remaining 1/2 cup oil in a slow stream, whisking. Finely chop about 1 tablespoon capers, then whisk chopped and whole capers into vinaigrette. Add warm cauliflower and peppers and toss to coat. Serve at room temperature.

ROASTED BROCCOLI, CAULIFLOWER AND PEPPERS

Steps:

• Line 2 cookie sheets up the sides with aluminum foil. Cut peppers into one inch strips. Combine vegetables in a large bowl. Sprinkle oil over vegetables. Toss to coat. Distribute vegetables onto pans. Sprinkle with salt and pepper. Grill over medium high heat for 15 minutes or until slightly browned, stirring once or twice. Or, bake in 450° oven for 20-25 minutes, stirring once. Bake until vegetables are crisp tender and are tinged with brown.

SAUTEED FLANK STEAK WITH ARUGULA AND ROASTED CAULIFLOWER AND RED PEPPERS

Steps:

• Put oven rack in upper third of oven and preheat oven to 500°F.
• Toss cauliflower, bell peppers, and garlic with olive oil, 1 teaspoon thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Spread in a large shallow baking pan (at least 15 by 10 inches) and roast, turning over once or twice, until vegetables are tender and slightly charred, 25 to 30 minutes.
• While vegetables roast, heat a dry 10-inch heavy skillet (not nonstick; preferably cast-iron) over moderately high heat until hot, about 3 minutes. Meanwhile, stir together remaining teaspoon thyme, teaspoon pepper, and 1/2 teaspoon salt in a small bowl. Pat steak dry and rub both sides with thyme mixture.
• Add vegetable oil to hot skillet, then add steak and sauté, turning over once, 5 to 7 minutes total for medium-rare. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes.
• Reserve roasted garlic cloves and 1 cup roasted bell peppers. Toss arugula with remaining roasted vegetables in pan to wilt, then transfer to a platter.
• Blend reserved garlic and bell peppers with broth, vinegar, and salt and pepper to taste in a blender until smooth. Transfer sauce to a small bowl or sauceboat.
• Holding a knife at a 45-degree angle, cut steak across the grain into thin slices and arrange on platter with vegetables. Pour any juices accumulated on cutting board over meat and serve sauce on the side.

ROASTED PEPPERS, CAULIFLOWER, AND ALMONDS

Steps:

• Heat oven to 425 degrees.
• On a rimmed baking sheet, drizzle red pepper slices and cauliflower florets with 2 tablespoons oil and season with salt and pepper. Roast until golden and tender, 18 to 20 minutes.
• In a bowl, whisk together remaining 2 tablespoons oil and lemon juice. Season with salt and pepper. Arrange roasted red peppers and cauliflower on a platter.
• Top with olives, almonds, and parsley. Drizzle with dressing.

ROASTED CAULIFLOWER AND PEPPERS

Steps:

• Heat oven to 400ºF.
• Toss cauliflower with oil; spread onto rimmed baking sheet.
• Bake 25 min., stirring in nuts after 20 min.
• Spoon cauliflower mixture into medium bowl. Add remaining ingredients; mix lightly.

ROASTED CAULIFLOWER WITH HOT CHERRY PEPPERS AND BREAD CRUMBS

Steps:

• Preheat the oven to 500°F.
• Place the cauliflower florets in a 9 × 13-inch baking dish. Add the olive oil and salt and toss, making sure the cauliflower is well coated.
• Roast until the edges of the cauliflower begin to brown, about 15 minutes. Toss the cauliflower and continue to roast, tossing every 5 minutes, until tender but firm and well browned all over, about 10 minutes.
• Remove the cauliflower from the oven and transfer to a large mixing bowl. Add the cherry peppers, pepper juice, and parsley and toss to thoroughly combine. Add salt to taste.
• Transfer the cauliflower to a serving dish and sprinkle with the crushed croutons just before serving to ensure that they stay crispy.

ROASTED CAULIFLOWER WITH HOT CHERRY PEPPERS AND BREAD CRUMBS

Steps:

• Preheat oven to 500 degrees.
• Place cauliflower florets in a small roasting pan. Add olive oil and salt and toss until cauliflower is well coated.
• Transfer baking dish to oven and roast until edges begin to brown, about 15 minutes. Toss cauliflower and continue to roast, tossing every 5 minutes, until tender but firm and well browned all over, about 10 minutes.
• Remove cauliflower from oven and transfer to a large mixing bowl. Add cherry peppers, pepper juice, and parsley; toss to combine and season with salt. Transfer to a serving dish and sprinkle with crushed croutons just before serving.