ITALIAN BAKED CAULIFLOWER RECIPES
ROASTED ITALIAN CAULIFLOWER RECIPE | FOOD NETWORK KITCHEN ...
We love roasted cauliflower for its nutty flavor and its versatility. While little needs to be added to enhance the flavor, many herb and spice combinations will pair well with this side dish without adding lots of calories. Feel free to leave out the capers if your crew are not fans.
Provided by Food Network Kitchen
Categories side-dish
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.
Nutrition Facts : Calories 114, FatContent 11 grams, SaturatedFatContent 2 grams, CholesterolContent 0 milligrams, SodiumContent 245 milligrams, CarbohydrateContent 5 grams, FiberContent 2 grams, ProteinContent 2 grams, SugarContent 2 grams
BAKED ITALIAN-STYLE CAULIFLOWER RECIPE | MYRECIPES
Provided by Julianna Grimes
Total Time 28 minutes
Yield Serves 4 (serving size: about 2 cups)
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add onion; sauté 4 minutes. Add garlic; sauté for 30 seconds, stirring constantly. Stir in beef. Sprinkle with salt and peppers, and sauté 3 minutes or until browned, stirring to crumble. Stir in sauce and olives.
- Preheat broiler.
- Steam cauliflower 4 minutes or until crisp-tender. Place cauliflower in an 11 x 7-inch broiler-safe baking dish coated with cooking spray; top with sauce mixture.
- Place bread in a mini chopper; pulse until coarse crumbs form. Combine crumbs and cheese; sprinkle over cauliflower mixture. Broil 4 minutes or until browned.
- Wine Match: When in Rome, drink like the Romans: A light, easy-drinking Italian red with good acidity pairs well with the tomato-based sauce and beef in this Italian-style recipe. Try Castello Banfi's Col di Sasso 2008 ($8), a soft and fruity blend of cabernet sauvignon and sangiovese, which has a hint of earthiness that enhances the olives and cauliflower. --Gretchen Roberts
Nutrition Facts : Calories 306 calories, CarbohydrateContent 46.8 g, CholesterolContent 33.9 mg, FatContent 14.9 g, FiberContent 5.3 g, ProteinContent 16.3 g, SaturatedFatContent 4.3 g, SodiumContent 667 mg
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