CAULIFLOWER MELTS
Provided by Jill Donenfeld
Categories Cheese Appetizer Easter Kid-Friendly Quick & Easy Lunch Buffet Raisin Pistachio Cauliflower Spring Summer Healthy Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 toasts
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- 2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.
- 3. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasty. Set aside to cool but keep the oven on.
- 4. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
- 5. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.
- 6. Lay the bread on the baking sheet and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle with pistachios and raisins and top with the cheese.
- 7. Bake until the cheese melts, 7 to 10 minutes.
- 8. Top the toasts with chopped parsley and serve immediately.
CAULIFLOWER MELT
"Roasted cauliflower, pears and gooey cheese make this the world's greatest veggie sandwich."
Provided by Jeff Mauro, host of Sandwich King
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Roast the cauliflower: Preheat the oven to 450 degrees F. Cut off the cauliflower stem, then place the head cut-side down and slice into 1/2-inch-thick steaks. In a small bowl, whisk together the olive oil, mustard powder, paprika and some salt and pepper. Brush the cauliflower steaks with the spiced oil. Place them flat on a baking sheet and roast for 10 minutes. Carefully flip the cauliflower, return to the oven and roast until golden, another 10 to 12 minutes.
- Meanwhile, make the honey mustard: In a small bowl, mix together the yellow mustard, stone-ground mustard and honey. Season with salt and pepper. Set aside.
- For the sandwich build: Melt 2 tablespoons butter on a griddle over medium-low heat. Spread some honey mustard on 4 pieces of bread; top each with some cheese, roasted cauliflower, sliced pears, more cheese and another piece of bread. Place 2 sandwiches on the griddle and cover with a metal bowl. Cook until golden and crisp on the outside and gooey in the middle, 4 to 5 minutes per side. Add the remaining 2 tablespoons butter to the griddle and repeat with the remaining sandwiches. Serve with the remaining honey mustard.
BASIC ROASTED CAULIFLOWER
Like its close cousins broccoli and kale, cauilflower boasts plenty of antioxidant and heart-healthy properties. Try this basic recipe, which brings out its natural sweetness.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Arrange cauliflower slices on a rimmed baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until golden brown on top, about 15 minutes. Flip and continue cooking until tender, about 10 minutes more. Serve immediately.
Nutrition Facts : Calories 98 g, Fiber 5 g, Protein 5 g, Sodium 320 g
ROASTED CAULIFLOWER WITH CAPERS
Take familiar techniques, like roasting, and apply them in new ways for this delicious side.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Trim, and cut cauliflower into small florets; spread in a roasting pan or rimmed baking sheet. Drizzle with olive oil; season with coarse salt and ground pepper. Toss to combine. Roast, tossing once or twice, until cauliflower is golden brown and tender, 20 to 25 minutes.
- In a small skillet, melt butter over medium heat. Cook garlic cloves, stirring often, until lightly browned, 2 to 3 minutes. Remove from heat. Add capers and caper juice. Pour over cauliflower, and toss to coat.
Nutrition Facts : Calories 79 g, Fat 6 g, Fiber 2 g, Protein 1 g
ROASTED CAULIFLOWER
Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does. But it remains firmer. Roasted cauliflower can be served warm or at room temperature. It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.
- Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 268 milligrams, Sugar 2 grams
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