CAULIFLOWER THANKSGIVING RECIPES RECIPES

Steps:

• Preheat oven to 375°F. Toss together cauliflower and olive oil in a 9-inch cast-iron skillet. Cover with a lid or aluminum foil, and cook over high to steam, about 5 minutes. Uncover and cook over medium-high, stirring occasionally, until cauliflower is fork-tender and caramelized in spots, about 10 minutes.
• Stir in butter. Once melted, stir in hot sauce; cook, stirring often, until sauce has reduced by half, about 3 minutes. 
• Remove from heat. Stir in cream cheese and sour cream until fully combined. Sprinkle Cheddar on top, and bake in preheated oven until bubbly and slightly browned, about 10 minutes. 
• Sprinkle with blue cheese and scallions. Serve with celery sticks, carrot sticks, potato chips, tortilla chips, and baguette slices.

Steps:

• Heat the oven to 425 degrees. Place the cauliflower florets onto a sheet pan and drizzle with 2 to 3 tablespoons of olive oil. Season with kosher salt and black pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender. Remove from the oven, add the chickpeas, if using, and toss to combine.
• Heat a medium skillet to medium-high. Add 1 tablespoon of olive oil and the shallot, and sauté until soft and fragrant, about 1 minute. Add the garlic and cook for 1 minute longer, stirring constantly to keep from scorching. Pour the stock into the pan and simmer until reduced by half, about 4 to 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with 1/2 teaspoon of kosher salt and a few turns of black pepper.
• To serve, place the cauliflower and chickpeas, if using, on serving plates. Top with the lemon-caper sauce. Top with parsley and serve with lemon slices.