CAULIFLOWER STEMS GREEN RECIPES
ROASTED BROCCOLI & CAULIFLOWER RECIPE: HOW TO MAKE IT
Whenever we make a time-consuming entree, we also prepare this quick broccoli and cauliflower side. The veggies are a good fit when you’re watching calories. —Debra Tolbert, Deville, Louisiana
Provided by Taste of Home
Categories Side Dishes
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.
Nutrition Facts : Calories 58 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 173mg sodium, CarbohydrateContent 6g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable
INDIAN CAULIFLOWER RECIPE | ALLRECIPES
A spicy cauliflower served whole on a platter - looks like a red and yellow flower. Garam Masala can be found in Indian grocery stores and some traditional grocery stores. I like to serve peas and carrots lightly cooked in butter on the side of this dish.
Provided by Hetal
Categories Indian Recipes
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
- Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
- Bake the cauliflower for 30 minutes.
- While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
- Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.
Nutrition Facts : Calories 167.9 calories, CarbohydrateContent 15.1 g, FatContent 11.6 g, FiberContent 6.2 g, ProteinContent 4.6 g, SaturatedFatContent 1.6 g, SodiumContent 62.1 mg, SugarContent 7.1 g
More about "cauliflower stems green recipes"
CAULIFLOWER POTATO SOUP RECIPE | ALLRECIPES
A yummy cauliflower and potato soup that tastes just like potato soup. Serve topped with shredded cheese.
From allrecipes.com
Reviews 4.8
Total Time 3 hours 25 minutes
Category Potato Soup
Calories 415.6 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 3 hours 25 minutes
Category Potato Soup
Calories 415.6 calories per serving
- Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.
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PARMESAN-ROASTED CAULIFLOWER RECIPE | INA GARTEN | FOOD ...
From foodnetwork.com
Reviews 4.7
Total Time 45 minutes
Category side-dish
Reviews 4.7
Total Time 45 minutes
Category side-dish
- Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.
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SPICY CAULIFLOWER STIR-FRY - THE PIONEER WOMAN
Consider this penance for the brownie recipe I posted Monday. Ha.
From thepioneerwoman.com
Total Time 15 minutes
Category main dish, side dish
From thepioneerwoman.com
Total Time 15 minutes
Category main dish, side dish
- Break up the cauliflower into large florets, then, using your hands, break into very small florets. Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around the pan, allowing it to get very brown in some areas. Cook for 3 minutes, then turn heat to low. Add soy sauce, squeeze in the juice of the lime, and add most of the sliced green onion, reserving the rest for serving. Stir and allow to cook for 1 minute, then squeeze the hot sauce over the cauliflower. Stir until the hot sauce has been incorporated. Add a little more hot sauce if you want a deeper color and flavor. Serve hot in a bowl. Sprinkle extra sliced green onions on top, and serve with a lime wedge.
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ANTONI POROWSKI'S CAULIFLOWER STEAKS WITH TURMERIC AND ...
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From purewow.com
Reviews 4.1
Total Time 35 minutes
Calories 423 calories per serving
From purewow.com
Reviews 4.1
Total Time 35 minutes
Calories 423 calories per serving
- 1. Roast the Cauliflower: With a rack positioned in the middle, preheat the oven to 425�F. Remove and reserve any green leaves from the cauliflower, then trim and discard the rough part of the stem. Cut the cauliflower lengthwise into two or three �-inch-thick steak-like slices. The rest will fall apart, but that's OK?it will still taste great. 2. In a small bowl, whisk together the oil, turmeric and salt. Arrange the cauliflower steaks and pieces (along with any leaves) on a baking sheet, top with the oil mixture and gently turn the cauliflower with your fingers to coat. Roast until golden and tender but not at all mushy, 25 to 30 minutes. 3. Make the Dressing: Meanwhile, in a jar with a lid or a medium bowl, vigorously shake or whisk together the cilantro stems, gochujang, lime juice, olive oil, honey and salt until combined. 4. Arrange the roast cauliflower on a platter and top with the dressing, dates, cilantro leaves and almonds.
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BROCCOLI,CAULIFLOWER SALAD RECIPE - FOOD.COM
I love this salad. My daughter got this recipe from her boss. We have made it for several years now. It is a Huge hit at BBQ's, in fact everyone always wants a copy of the recipe.A friend sudgested I make copies of the recipe when I take it to gatherings. Great Idea! The best part about this recipe is you get a lil bit of something in every bite! That is why it is so important to cut your veggie's up into small bite size pieces. I also only use 1/4 to 1/2 cup of fresh green onions
From food.com
Reviews 5.0
Total Time 1 hours
Calories 225.1 per serving
From food.com
Reviews 5.0
Total Time 1 hours
Calories 225.1 per serving
- Mix all together.
See details
SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP RECIPE
This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. (Crumble a few sour-cream-and-onion chips on top to take the theme all the way.) It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. If you have one, use an immersion blender to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup.
To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
From cooking.nytimes.com
Reviews 4
Total Time 8 hours 25 minutes
From cooking.nytimes.com
Reviews 4
Total Time 8 hours 25 minutes
- Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don’t let it boil or the sour cream will break.
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HERBY CAULIFLOWER SALAD WITH CHICKPEAS - INSPIRED TASTE
Thanks to a light lemony dressing and lots of fresh herbs, this simple raw cauliflower salad recipe tastes surprisingly delicious and lasts in the fridge for days. The pickled onions are an optional ingredient, but they do take the salad to the next level. Here’s our recipe for pickled onions, so you can see how simple they are to make. We break the cauliflower down into tiny florets, but another option is to use a food processor and make a chunky cauliflower rice. Take a look at our cauliflower rice recipe to see how we do it.
From inspiredtaste.net
Reviews 5.0
Total Time 45 minutes
Cuisine American
Calories 140 per serving
From inspiredtaste.net
Reviews 5.0
Total Time 45 minutes
Cuisine American
Calories 140 per serving
- The cauliflower salad does taste best when given some time to marinate. When possible, let the salad marinate, stirring from time to time, for at least 30 minutes before serving. The salad will keep, covered in the refrigerator, up to one week.
See details
ROASTED CAULIFLOWER WITH PANCETTA, OLIVES AND CRISP ...
Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored. You can serve the caramelized florets either as a vegetable-based main dish or a hearty side to roasted meats or fish, or big bowls of pasta. The recipe calls for using a package of finely diced pancetta that practically melts into the sauce. But if you prefer a chunkier texture, you can dice it yourself into 1/2-inch cubes, and add them with the cauliflower. Or, to make this vegetarian, just leave the pancetta out.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
- Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.
See details
BROCCOLI,CAULIFLOWER SALAD RECIPE - FOOD.COM
I love this salad. My daughter got this recipe from her boss. We have made it for several years now. It is a Huge hit at BBQ's, in fact everyone always wants a copy of the recipe.A friend sudgested I make copies of the recipe when I take it to gatherings. Great Idea! The best part about this recipe is you get a lil bit of something in every bite! That is why it is so important to cut your veggie's up into small bite size pieces. I also only use 1/4 to 1/2 cup of fresh green onions
From food.com
Reviews 5.0
Total Time 1 hours
Calories 225.1 per serving
From food.com
Reviews 5.0
Total Time 1 hours
Calories 225.1 per serving
- Mix all together.
See details
SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP RECIPE
This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. (Crumble a few sour-cream-and-onion chips on top to take the theme all the way.) It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. If you have one, use an immersion blender to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup.
To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
From cooking.nytimes.com
Reviews 4
Total Time 8 hours 25 minutes
From cooking.nytimes.com
Reviews 4
Total Time 8 hours 25 minutes
- Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don’t let it boil or the sour cream will break.
See details
HERBY CAULIFLOWER SALAD WITH CHICKPEAS - INSPIRED TASTE
Thanks to a light lemony dressing and lots of fresh herbs, this simple raw cauliflower salad recipe tastes surprisingly delicious and lasts in the fridge for days. The pickled onions are an optional ingredient, but they do take the salad to the next level. Here’s our recipe for pickled onions, so you can see how simple they are to make. We break the cauliflower down into tiny florets, but another option is to use a food processor and make a chunky cauliflower rice. Take a look at our cauliflower rice recipe to see how we do it.
From inspiredtaste.net
Reviews 5.0
Total Time 45 minutes
Cuisine American
Calories 140 per serving
From inspiredtaste.net
Reviews 5.0
Total Time 45 minutes
Cuisine American
Calories 140 per serving
- The cauliflower salad does taste best when given some time to marinate. When possible, let the salad marinate, stirring from time to time, for at least 30 minutes before serving. The salad will keep, covered in the refrigerator, up to one week.
See details
ROASTED CAULIFLOWER WITH PANCETTA, OLIVES AND CRISP ...
Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored. You can serve the caramelized florets either as a vegetable-based main dish or a hearty side to roasted meats or fish, or big bowls of pasta. The recipe calls for using a package of finely diced pancetta that practically melts into the sauce. But if you prefer a chunkier texture, you can dice it yourself into 1/2-inch cubes, and add them with the cauliflower. Or, to make this vegetarian, just leave the pancetta out.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
- Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.
See details
CAULIFLOWER TACOS RECIPE - BON APPéTIT
Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated.
From bonappetit.com
Reviews 4.8
From bonappetit.com
Reviews 4.8
- Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes, and cilantro. Serve with lime wedges for squeezing over.
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EASY BROCCOLI AND CAULIFLOWER CASSEROLE - HEALTHY SEASONAL ...
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