Best Rosemary Roasted Cauliflower Recipes

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PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY



Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary image

Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.

Provided by David Tanis

Categories     easy, quick, vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 medium cauliflower heads (about 2 pounds)
3 tablespoons extra-virgin olive oil
Salt and black pepper
1/2 teaspoon crushed red pepper, or to taste
1 teaspoon grated or finely minced garlic
1/2 teaspoon freshly chopped rosemary
1/2 cup roughly chopped parsley
1/2 teaspoon grated lemon zest
1/4 cup roasted salted almonds (homemade or store bought), roughly chopped
1 red fresno chile, thinly sliced, for garnish (optional)
Lemon wedges, for serving

Steps:

  • Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
  • Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
  • Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
  • Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 3 grams, TransFat 0 grams

ROASTED ROSEMARY CAULIFLOWER



Roasted Rosemary Cauliflower image

Roasting the cauliflower really brings out its flavor in this side dish. Even folks who aren't cauliflower lovers like it this way. -Joann Fritzler, Belen, New Mexico

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 4

1 medium head cauliflower (about 2-1/2 pounds), broken into florets
2 tablespoons olive oil
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt

Steps:

  • Preheat oven to 450°. Toss together all ingredients; spread in a greased 15x10x1-in. pan. Roast until tender and lightly browned, 20-25 minutes, stirring occasionally.

Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

PAN-ROASTED CAULIFLOWER WITH PINE NUTS, GARLIC AND ROSEMARY



Pan-Roasted Cauliflower With Pine Nuts, Garlic and Rosemary image

My BF found this recipe in a recent issue of Cottage Living, courtesy of Sara Foster. We both love cauliflower, and this recipe gives it a nice crunch and nutty taste. Another recipe to leave in the oven while you are taking care of the rest of dinner. We cut down the 1/4 cup olive oil to about a tablespoon. Leave it as is if you are not concerned about fat intake.

Provided by Kumquat the Cats fr

Categories     Cauliflower

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

4 lbs cauliflower (any color, about 2 heads)
1/2 tablespoon rosemary (chopped fresh)
1/4 cup olive oil
salt, to taste
pepper, to taste
1/4 cup pine nuts
2 teaspoons garlic, minced
1/4 cup breadcrumbs, toasted

Steps:

  • Preheat oven to 400 degrees F.
  • Place cauliflower in roasting pan and toss with rosemary and next 3 ingredients. Roast for 20 minutes.
  • Add pine nuts and garlic, toss to combine. Roast 10 minutes, rotate pan, and roast 10 minutes more or until golden brown. Sprinkle with breadcrumbs, and serve warm.
  • Recommendation: while cauliflower is roasting, toast a slice of bread in the toaster. When done, place in blender and process until crumbly. Sprinkle on top of cauliflower when done.

Nutrition Facts : Calories 159.3, Fat 10.5, SaturatedFat 1.3, Sodium 93.1, Carbohydrate 14.5, Fiber 4.9, Sugar 4.7, Protein 5.4

ROSEMARY ROASTED CAULIFLOWER



Rosemary Roasted Cauliflower image

Make and share this Rosemary Roasted Cauliflower recipe from Food.com.

Provided by TPubmgjbd

Categories     Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

1 head cauliflower, broken into florets
3 tablespoons olive oil
1 teaspoon dried rosemary, crumbled
salt and pepper

Steps:

  • Preheat oven to 500 degrees.
  • In jellyroll pan, toss cauliflower with oil and seasonings.
  • Roast in middle of oven for 12 to 15 minutes, until browned in spots and tender.

Nutrition Facts : Calories 127.2, Fat 10.6, SaturatedFat 1.5, Sodium 44.4, Carbohydrate 7.5, Fiber 3.1, Sugar 2.8, Protein 2.8

PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY



Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary image

Number Of Ingredients 7

2 pounds cauliflower
3 tablespoons olive oil
1/2 teaspoon crushed red pepper
1 teaspoon garlic, minced
1/2 teaspoon rosemary
1/2 cup parsley, chopped
1/2 teaspoon lemon zest

Steps:

  • Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
  • Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
  • Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
  • Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter.

ROASTED CAULIFLOWER, LAVENDER, ROSEMARY AND GARLIC



Roasted Cauliflower, Lavender, Rosemary and Garlic image

Heavenly scented cauliflower thats tender and crisp! The picture is purple cauliflower. No color adding! Fun for Halloween. ;)

Provided by Rita1652

Categories     Cauliflower

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 large cauliflower (trimmed and cut into bite size pieces)
8 garlic cloves, peeled and crushed
1 -2 teaspoon minced fresh rosemary
1 teaspoon fresh lavender
1/4-1/2 teaspoon black pepper
1 teaspoon coarse salt
1 fresh lemon juice
1/4 cup olive oil, plus
more olive oil, to drizzle

Steps:

  • Preheat oven to 450 degrees.
  • Mix oil, garlic, rosemary, lavender, pepper, salt, lemon and oil together.
  • Toss in cauliflower and place in a large casserole dish in a single layer not over crowdering.
  • Roast 20 minutes give a toss and bake for 15 more.
  • Season with salt and pepper to taste. Garnish with a lavender sprig.

Nutrition Facts : Calories 120.9, Fat 9.4, SaturatedFat 1.3, Sodium 430.5, Carbohydrate 8.4, Fiber 2.9, Sugar 2.7, Protein 3

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