PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY
Here's what you need: cauliflower florets, olive oil, italian breadcrumb, garlic powder, salt, grated parmesan cheese
Provided by Tasty
Categories Sides
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425˚F (220˚F).
- In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
- Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
- Spread the cauliflower on a greased, foil-lined baking sheet.
- Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 34 grams, Fat 6 grams, Fiber 5 grams, Protein 11 grams, Sugar 6 grams
CAULIFLOWER WITH BUTTERED CRUMBS
Our home economists offer this home-style way to add flavor and interest to steamed cauliflower. Serve this simple side dish with a variety of entrees.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water in a large saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. , Meanwhile, in a small heavy saucepan, cook butter over medium heat for 5 minutes or until golden brown, stirring frequently. Remove from the heat; stir in lemon juice. In a small bowl, combine the bread crumbs, cheese, parsley, salt and pepper; stir in 3 tablespoons browned butter. , Drain cauliflower and place in a serving dish. Drizzle with the remaining browned butter; sprinkle with bread crumb mixture.
Nutrition Facts : Calories 158 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 295mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
SAUTéED CAULIFLOWER WITH BROWNED BREAD CRUMBS
Hot mustard seasoned bread crumbs are a timeless way to liven up cooked cauliflower. A side dish ready in merely 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In 10-inch skillet, heat 1 inch water to boiling. Stir in salt. Add cauliflower and return to boiling. Boil uncovered 3 minutes or until almost tender. Drain cauliflower in colander and immediately rinse under cold water to stop cooking. Set cauliflower aside.
- In same skillet, melt 3 tablespoons of the butter over medium heat. Stir mustard into butter and add bread crumbs. Cook 8 to 10 minutes, stirring frequently, until crumbs are golden brown. Remove crumbs to plate.
- In same skillet, melt remaining tablespoon butter and the oil over medium-high heat. Stir in cauliflower and cook about 5 minutes, stirring occasionally, until lightly browned and cooked through. Sprinkle crumbs over top.
Nutrition Facts : Calories 420, Carbohydrate 47 g, Cholesterol 30 mg, Fat 4, Fiber 5 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 7 g, TransFat 1/2 g
CAULIFLOWER WITH CAPERS AND LEMON
This cauliflower dish with capers is great to serve with fish.
Provided by Exploratory Chef
Categories Side Dish Vegetables Cauliflower
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
- Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
- Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 19 g, Cholesterol 6.3 mg, Fat 16.1 g, Fiber 8.6 g, Protein 7.9 g, SaturatedFat 2.9 g, Sodium 712 mg, Sugar 5.1 g
ROASTED CAULIFLOWER WITH LEMON ZEST, PARSLEY, CAPERS, AND JALAPEÑO
Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's a lot of cauliflower! To avoid a rut, I've added various flavors over the years, brightening the dish and spicing things up. The truth is, Jivan prefers the tried-and-true classic: EVOO, sea salt, and pepper. But for the grown-ups in my life, I've come up with this parsley, lemon zest, caper, and jalapeño combo. Just toss it with the cauliflower when it comes out of the oven-and don't forget to put some plain florets aside for the little ones.
Provided by Athena Calderone
Categories Side Cauliflower Lemon Capers Winter Jalapeño Parsley Vegetarian Vegan Wheat/Gluten-Free Quick and Healthy Quick & Easy
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F (220°C). Spread the cauliflower on a baking sheet in a single layer. Drizzle with the oil, season generously with salt and pepper, and toss to coat. Roast the cauliflower, tossing the florets halfway through, until they are deep golden and crispy, 30 to 35 minutes total.
- While the cauliflower is roasting, use a vegetable peeler to peel 3 strips of zest from the lemon. Cut each strip crosswise into very thin slices. Cut the lemon in half, reserving one half and storing the other for another use.
- Transfer the roasted cauliflower to a serving bowl. Top it with the parsley, capers, jalapeño, and sliced lemon zest. Squeeze the mixture with the lemon half and drizzle it with more oil. Toss to coat all of the ingredients, and sprinkle with a pinch or two of the flaky salt.
CRISPY CAULIFLOWER WITH CAPERS, RAISINS, AND BREADCRUMBS
The secret behind this Sicilian-inspired dish: crunchy homemade breadcrumbs. To make your own, let cubes of ciabatta or another white bread dry out, then buzz them into coarse crumbs in a food processor.
Provided by Susan Spungen
Categories Side Roast Thanksgiving Low Cal Dinner Raisin Cauliflower Fall Low Cholesterol Capers Breadcrumbs Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8-10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Toss cauliflower florets with 3 tablespoons olive oil in a large bowl; season mixture with salt and pepper. Divide cauliflower mixture between 2 large rimmed baking sheets, spreading out in a single layer. Roast, tossing occasionally, until cauliflower is golden and crispy, about 45 minutes. DO AHEAD: Cauliflower can be made 4 hours ahead. Let stand at room temperature. Reheat before using.
- Meanwhile, heat remaining 3 tablespoons olive oil in a small saucepan over medium- low heat. Add garlic and cook, stirring occasionally, until just golden, 5-6 minutes. Add capers and cook until they start to pop, about 3 minutes longer. Add breadcrumbs and toss to coat. Cook, stirring often, until breadcrumbs are golden, 2-3 minutes; transfer breadcrumb mixture to a plate and set aside.
- Add chicken broth and anchovy paste (if using) to same saucepan. Bring to a boil. Add golden raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes. Remove from heat and set aside. DO AHEAD: Breadcrumb and raisin mixtures can be made 2 hours ahead. Rewarm raisin mixture before continuing.
- Transfer warm cauliflower to a serving bowl. Scatter raisin mixture over, then toss to distribute evenly. Season to taste with salt and pepper. Sprinkle cauliflower with breadcrumb mixture and parsley.
CRISPY CAULIFLOWER WITH OLIVES, CAPERS, AND PARSLEY
Categories Olive Side Sauté Quick & Easy Vinegar Cauliflower Fall Parsley Capers Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a small bowl stir together olives, capers, vinegar, and 2 tablespoons oil.
- In a large non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cauliflower, covered, stirring occasionally, 10 minutes. Uncover skillet and sauté cauliflower until tender and browned, 5 to 10 minutes more. Transfer cauliflower to a bowl and toss with olive mixture and parsley. Season cauliflower with salt and pepper.
SAUTEED CAULIFLOWER WITH BREAD CRUMBS, PARSLEY, CAPERS AND OLIVES
Provided by Amanda Hesser
Categories weekday, side dish
Time 30m
Yield 4 side dish servings
Number Of Ingredients 11
Steps:
- Place a large nonstick saute pan over medium heat. Add two tablespoons olive oil. When it shimmers, add half the cauliflower, spreading it out so pieces are tightly packed but lay flat in pan. Season with salt. Saute for 3 to 4 minutes, until browned on bottom and softening at edges. Turn pieces and brown other side. When just tender remove to a shallow serving bowl. Return pan to heat and repeat with 2 tablespoons olive oil and remaining cauliflower.
- Return pan to heat again. Add remaining tablespoon olive oil. Add bread and coriander and toss to coat in oil. When bread is lightly browned on edges, stir in anchovy paste. Pour this over cauliflower. Add parsley, olives and capers. Sprinkle vinegar on top. Season generously with black pepper and toss well. Taste and adjust seasoning, adding more salt, pepper or vinegar, as desired. Serve warm or at room temperature. For a main course, cauliflower may be tossed with pasta, a little oil and some pasta cooking water.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 442 milligrams, Sugar 2 grams, TransFat 0 grams
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
CAULIFLOWER WITH OLIVES, CAPERS AND PARSLEY
Make and share this Cauliflower With Olives, Capers and Parsley recipe from Food.com.
Provided by dicentra
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients and 1/4 cup plus 2 tablespoons oil in a bowl.
- Heat remaining oil in a heavy nonstick skillet over medium high heat. Cook cauliflower 10 minutes, covered, stirring occasionally.
- Uncover skillet and sauté cauliflower another 5-10 minutes, until tender and browned.
- Transfer cauliflower to a bowl and toss with olive mixture and parsley.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 344.1, Fat 29, SaturatedFat 4.1, Sodium 239.1, Carbohydrate 19.2, Fiber 7.8, Sugar 7.1, Protein 7.3
CAULIFLOWER SALAD WITH CAPERS, PARSLEY AND VINEGAR
This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be. Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing. The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 45m
Yield Serves 6 as a starter or side dish
Number Of Ingredients 8
Steps:
- Place the cauliflower in a steaming basket over one inch of boiling water; cover and steam one minute. Lift the lid for 15 seconds, then cover again and steam for six to eight minutes until tender. Refresh with cold water, then drain on paper towels.
- In a large bowl, mix together the garlic, parsley, capers, vinegar and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold or at room temperature.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 115 milligrams, Sugar 2 grams
CAULIFLOWER WITH ALMONDS, CAPERS AND RAISINS
Steps:
- Preheat oven to 350 degrees. Cut cauliflower from top to bottom in 1-inch slices. Place a large ovenproof skillet over low heat and add 1 tablespoon butter. When it has melted, add bread crumbs and toss until toasted and golden brown, about 3 minutes. Transfer crumbs to a plate and wipe out pan.
- Return pan to medium heat and add 1 teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and cut each almond into three pieces; set aside.
- Wipe out pan and return to medium heat. Add remaining 1 tablespoon olive oil and cauliflower slices. Sauté until lightly browned on both sides. Transfer pan to oven and roast until tender, about 12 minutes. Meanwhile, in a small saucepan over low heat, melt remaining 1/2 tablespoon butter and add raisins, vinegar and 1 tablespoon water. Simmer until raisins are plump and soft, about 5 minutes; drain and set aside. In a small bowl, combine almonds, capers, raisins, parsley, tarragon and chives. Season with salt and pepper and toss to mix.
- Arrange roasted cauliflower on a serving platter. Spoon almond-herb mixture evenly on top and sprinkle with toasted bread crumbs. Serve immediately.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 379 milligrams, Sugar 6 grams, TransFat 0 grams
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