BON APPETIT CAULIFLOWER RECIPES

Name: Parmesan-Roasted Cauliflower
Yield: 4 Servings
Ingredients: 1 head cauliflower, cut into florets; 1 medium onion, sliced; 4 sprigs thyme; 4 garlic cloves, unpeeled; 3 tablespoons olive oil; Kosher salt and freshly ground black pepper; ½ cup grated Parmesan

PARMESAN-ROASTED CAULIFLOWER RECIPE | BON APPÉTIT

Parmesan-Roasted Cauliflower Recipe | Bon Appétit image

The combination of meaty, caramelized cauliflower florets and some just-this-side-of-burnt onions has become our go-to winter side dish.

Provided by The Bon Appétit Test Kitchen

Yield 4 Servings

Number Of Ingredients 7

Ingredients

1 head cauliflower, cut into florets
1 medium onion, sliced
4 sprigs thyme
4 garlic cloves, unpeeled
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
½ cup grated Parmesan

Steps:

Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.

STICKY AND SPICY BAKED CAULIFLOWER RECIPE | BON APPÉTIT

Sticky and Spicy Baked Cauliflower Recipe | Bon Appétit image

Battering and oven-baking large cauliflower florets gives them a slightly crackly, just-rich-enough exterior that’s ideal for coating in a sticky-sweet gochujang glaze.

Provided by Christina Chaey

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
½ cup cornstarch
2 tsp. baking powder
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1 large head of cauliflower (about 2½ lb.), cut into large florets
¼ cup gochujang (Korean hot pepper paste)
3 Tbsp. soy sauce
2 Tbsp. pure maple syrup
2 Tbsp. mirin
2 tsp. unseasoned rice vinegar
Steamed rice, toasted sesame seeds, and thinly sliced scallions (for serving)

Steps:

Preheat oven to 400°. Whisk flour, cornstarch, baking powder, and salt in a large bowl to combine. Whisk in 1 cup water to create a thin pancake-like batter (you may need to add more water to achieve the right consistency). Using your hand or 2 forks and working one at a time, dip cauliflower florets into batter, letting excess drip back into bowl, and divide between 2 parchment-lined rimmed baking sheets. Bake cauliflower until edges are just beginning to turn golden brown, 20–25 minutes.
Meanwhile, whisk gochujang, soy sauce, maple syrup, mirin, and 1 cup water in a medium bowl. Pour sauce into a skillet large enough to hold all of the cauliflower florets (a 12" skillet should do it) and bring to a simmer over medium heat, whisking occasionally. Cook, whisking, until sauce is thick enough to coat a spoon, 8–10 minutes. Stir in vinegar and remove pan from heat.
Using tongs, transfer cauliflower to skillet with glaze and toss until florets are evenly coated in sauce.
Divide rice among shallow bowls and spoon cauliflower over. Top with sesame seeds and scallions.

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