COOKING LIGHT CAULIFLOWER RECIPES

Name: Buttery Roasted Cauliflower
Total time: 25 min
Yield: Serves 4 (serving size: about 3/4 cup)
Ingredients: 4 cups small cauliflower florets; 2 large shallots, cut into wedges; Cooking spray; 1 tablespoon canola oil; 1 tablespoon butter, melted; 3/8 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 tablespoon chopped fresh chives; Fresh tarragon leaves (optional)

BUTTERY ROASTED CAULIFLOWER RECIPE | COOKING LIGHT

Buttery Roasted Cauliflower Recipe | Cooking Light image

Move over, potatoes. Cauliflower is stealing the side dish spotlight. It's low-carb, high-fiber profile makes cauliflower a winner for many people watching their calorie counts. Plus, roasted cauliflower takes on a richness you can't get from potatoes without adding butter and salt. Think of roasting or broiling as a calorie-free way to add buckets of flavor. Just be sure to preheat your pan so all sides of the cauliflower can cook without turning mushy. Using oil and chives mimics the flavors of mashed potatoes or a baked potato, but this simple cauliflower side is endlessly versatile for whatever you have on hand.

Provided by Ann Taylor Pittman

Total Time 25 minutes

Yield Serves 4 (serving size: about 3/4 cup)

Number Of Ingredients 9

Ingredients

4 cups small cauliflower florets
2 large shallots, cut into wedges
Cooking spray
1 tablespoon canola oil
1 tablespoon butter, melted
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
Fresh tarragon leaves (optional)

Steps:

Place a jelly-roll pan in oven, and preheat oven to 450°F. (Leave pan in oven as it preheats.) Place cauliflower and shallots on preheated pan; lightly coat vegetables with cooking spray, and toss with oil. Bake at 450°F until browned and tender, about 15 minutes. Drizzle with butter; toss to coat. Sprinkle with salt and pepper; top with chives and tarragon, if desired.

Nutrition Facts : Calories 104, CarbohydrateContent 10 g, CholesterolContent 8 mg, FatContent 6.7 g, FiberContent 3 g, ProteinContent 3 g, SaturatedFatContent 2.2 g, SodiumContent 241 mg, SugarContent 4 g

CAULIFLOWER KORMA RECIPE | COOKING LIGHT

Cauliflower Korma Recipe | Cooking Light image

Korma is a mild, coconut milk–based curry, a great way to introduce more complex and fragrant spices to your cooking. Our plant-forward version is simple to prepare thanks to a few time-savvy supermarket finds, including prechopped onion and packaged cauliflower florets. To prevent the yogurt from separating in the hot liquid, stir some of the cooking liquid into the yogurt first to bring it up to temperature. If your cauliflower florets tend to be on the large side, cut them into even pieces before cooking.

Provided by Jamie Vespa, MS, RD

Total Time 30 minutes

Yield Serves 6

Number Of Ingredients 16

Ingredients

1 tablespoon extra-virgin olive oil
1/3 cup prechopped onion
1/2 cup finely chopped carrot
2 teaspoons curry powder
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon garam masala
2 garlic cloves, minced
2 (10-oz.) pkg. fresh cauliflower florets
2 1/2 cups organic vegetable broth (such as Swanson)
1 (7-oz.) container plain whole-milk Greek yogurt
3/4 cup frozen green peas, thawed
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
1/2 cup fresh cilantro leaves
1/2 cup roasted unsalted cashews, chopped

Steps:

Heat oil in a large nonstick skillet over medium. Add onion and carrot; sauté 2 minutes or until onion is translucent. Stir in curry powder and next 5 ingredients (through garlic); cook 1 minute or until fragrant. Add cauliflower; cook 5 minutes or until browned, stirring occasionally. Add broth; bring to a simmer. Cover, and cook 12 minutes or until cauliflower is tender. Remove pan from heat. Combine 1/2 cup cooking liquid from pan and yogurt in a small bowl, stirring until smooth. Stir yogurt mixture and peas into cauliflower mixture. Heat rice according to package directions. Place 2/3 cup rice in each of 6 bowls. Top each serving with 1 cup cauliflower mixture, about 1 1/2 tablespoons cilantro, and 1 1/2 tablespoons cashews.

Nutrition Facts : Calories 270, CarbohydrateContent 33 g, FatContent 12 g, FiberContent 5 g, ProteinContent 9 g, SaturatedFatContent 4 g, SodiumContent 548 mg, SugarContent 4 g, UnsaturatedFatContent 8 g

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