CARAMELIZED CAULIFLOWER RECIPES
CARAMELIZED CAULIFLOWER RECIPE - FOOD.COM
Make and share this Caramelized Cauliflower recipe from Food.com.
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Place the head of cauliflower on a cutting board, and slice it top-down into ¼-inch slices, some of which will crumble.
- Toss cauliflower in a large bowl with plenty of olive oil and a bit of salt, spread it in a single layer on a heavy sheet pan (or two, if one looks crowded), and roast until golden brown and caramelized, turning bits and slices once or twice, about 25 minutes. Devour.
Nutrition Facts : Calories 35.9, FatContent 0.1, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 43.1, CarbohydrateContent 7.6, FiberContent 3.6, SugarContent 3.5, ProteinContent 2.9
SPICED CARAMELIZED CAULIFLOWER FLORETS RECIPE - MELISSA ...
Plus: More Vegetable Recipes and Tips
Provided by Melissa Clark
Total Time 30 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 500°. In a large bowl, toss the cauliflower with the butter. In a small bowl, combine the sugar, salt, pepper, sweet and hot paprika and the cinnamon. Toss the spices with the cauliflower until evenly coated. Spread the cauliflower on a baking sheet in a single layer. Roast for 20 minutes, stirring once or twice, until the florets are crisp-tender and caramelized. Mound the florets on a serving platter or in a colorful glass bowl and sprinkle with coarse salt. Serve hot or warm, with toothpicks.
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- Preheat the oven to 500°. In a large bowl, toss the cauliflower with the butter. In a small bowl, combine the sugar, salt, pepper, sweet and hot paprika and the cinnamon. Toss the spices with the cauliflower until evenly coated. Spread the cauliflower on a baking sheet in a single layer. Roast for 20 minutes, stirring once or twice, until the florets are crisp-tender and caramelized. Mound the florets on a serving platter or in a colorful glass bowl and sprinkle with coarse salt. Serve hot or warm, with toothpicks.
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