Best Roasted Cauliflower With Walnuts And Parsley Recipes

Roasted Cauliflower with Walnuts and Parsley image

Provided by Martha Stewart

Number Of Ingredients 8

1 head cauliflower, cut into florets (about 8 cups)
2 tablespoons extra-virgin olive oil
3 anchovies, finely chopped
2 garlic cloves, minced
1/2 cup dry white wine
1/2 cup coarsely chopped walnuts, toasted
1/2 cup fresh flat-leaf parsley
Freshly ground pepper

Steps:

Preheat oven to 400 degrees. Toss cauliflower with 1 tablespoon oil on a rimmed baking sheet. Roast until golden brown, 30 to 35 minutes.
Heat remaining tablespoon oil in a medium skillet over medium heat. Cook anchovies and garlic for 1 minute. Remove from heat, and add wine. Return to heat, and cook until dressing is reduced by half.
Combine cauliflower, walnuts, and parsley in a bowl. Pour dressing over top, and toss. Season with pepper.

Nutrition Facts : Calories 212 g, Cholesterol 3 g, Fiber 5 g, Protein 6 g, SaturatedFat 2 g, Sodium 338 g

Roasted Cauliflower with Walnuts and Raisins image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 11

3 tablespoons extra virgin olive oil, plus more for brushing
1 teaspoon ground coriander
1 teaspoon ground cumin
pinch of cayenne pepper
1 head cauliflower, cut into 1 to 2-inch long, 1/2-inch thick florets
4 garlic cloves, sliced
1/4 cup raisins, chopped
1/4 cup water
2 tablespoons white balsamic, or rice wine vinegar
1/4 cup chopped Italian parsley
1/2 cup Diamond of California® chopped toasted walnuts

Steps:

Preheat oven to 400°F. Brush a heavy large rimmed baking sheet with olive oil. Stir 3 tablespoons olive oil, coriander, cumin and cayenne to blend in a large bowl. Add the cauliflower and garlic and toss to coat. Spread the cauliflower out into a single layer on the prepared baking sheet. Roast until the cauliflower begins to brown at the edges, about 12 minutes. Stir and continue roasting until browned and tender, about 12 minutes longer. Transfer the cauliflower to a serving dish. Set the baking sheet over medium heat. Combine the raisins, water and vinegar on the baking sheet and boil, stirring up the browned bits from the bottom of the baking sheet until the liquid is reduced to about 2 tablespoons, about 1 minute. Transfer the contents of the baking sheet to the cauliflower. Add the parsley and walnuts and toss to combine.

Roasted Cauliflower With Walnuts and Raisins image

Provided by Diamond of Californ

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

3 tablespoons extra virgin olive oil, plus more for brushing
1 teaspoon ground coriander
1 teaspoon ground cumin
1 pinch cayenne pepper
1 head cauliflower, cut into 1 to 2-inch long, 1/2-inch thick florets
4 garlic cloves, sliced
1/4 cup raisins, chopped
1/4 cup water
2 tablespoons white balsamic vinegar or 2 tablespoons rice wine vinegar
1/4 cup chopped Italian parsley
1/2 cup Diamond of California® chopped toasted walnuts

Steps:

Preheat oven to 400°F . Brush a heavy large rimmed baking sheet with olive oil. Stir 3 tablespoons olive oil, coriander, cumin and cayenne to blend in a large bowl. Add the cauliflower and garlic and toss to coat.
Spread the cauliflower out into a single layer on the prepared baking sheet. Roast until the cauliflower begins to brown at the edges, about 12 minutes. Stir and continue roasting until browned and tender, about 12 minutes longer.
Transfer the cauliflower to a serving dish. Set the baking sheet over medium heat. Combine the raisins, water and vinegar on the baking sheet and boil, stirring up the browned bits from the bottom of the baking sheet until the liquid is reduced to about 2 tablespoons, about 1 minute. Transfer the contents of the baking sheet to the cauliflower. Add the parsley and walnuts and toss to combine.

Nutrition Facts : Calories 108.4, Fat 7.2, SaturatedFat 1, Sodium 32.9, Carbohydrate 10.8, Fiber 2.5, Sugar 5.5, Protein 2.4