LEMON CAULIFLOWER RECIPES

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OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON ...



Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon ... image

Provided by Food Network

Categories     side-dish

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 5 to 6 cups roasted cauliflower florets, 6 to 8 servings

Number Of Ingredients 8

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

Steps:

  • Preheat the oven to 500 degrees F.
  • Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

GREEK-INSPIRED CAULIFLOWER STEW | JAMIE OLIVER VEGAN RECIPES



Greek-inspired cauliflower stew | Jamie Oliver vegan recipes image

I love to serve this with bread to mop up the juices – heavenly!

Total Time 1 hours 25 minutes

Yield 4

Number Of Ingredients 10

1 lemon
olive oil
1 bulb of garlic
2 red onions
10 black olives (stone in)
300 g new potatoes
½ a bunch of fresh oregano (15g)
10 large ripe plum tomatoes
1 head of cauliflower ideally with leaves (800g)
200 g fresh or frozen peas or broad beans

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Use a speed-peeler to strip the lemon zest into a large casserole pan on a medium heat, then add 2 tablespoons of oil and the garlic bulb.
    3. Peel and quarter the onions and separate into petals, destone the olives, and slice the potatoes 1cm-thick. Add to the pan, pick in the oregano leaves and cook for 5 minutes, or until just starting to soften and colour.
    4. Quarter and add the tomatoes, then season to taste with sea salt and black pepper.
    5. Pour 500ml of water into the pan and bring to the boil, stirring well and scraping up any sticky bits from the bottom.
    6. Discard just the tatty outer leaves from the cauliflower, then cut a cross into the stalk and push it right down to the bottom of the pan.
    7. Drizzle with 1 tablespoon of oil, cover, then place in the oven for 1 hour, or until golden and caramelised, basting occasionally and removing the lid halfway through.
    8. Remove the cauliflower to a serving platter and pick out the garlic bulb, then place the pan back over a medium heat on the hob, stir in the peas or broad beans, and simmer for 5 minutes.
    9. Carefully squeeze all the garlic out of the skins and stir back into the pan. Taste and tweak the seasoning, if needed, then pour over the cauliflower and finish with a good squeeze of lemon juice.

Nutrition Facts : Calories 311 calories, FatContent 12.3 g fat, SaturatedFatContent 1.9 g saturated fat, ProteinContent 11.9 g protein, CarbohydrateContent 41 g carbohydrate, SugarContent 21.2 g sugar, SodiumContent 0.3 g salt, FiberContent 11.9 g fibre

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  • Put oven rack in the middle position and preheat oven to 220°C.

    Lightly oil a baking dish that will fit the cauliflower. Trim off the outer cauliflower leaves. Cut away the base of the stalk so the cauliflower can sit flat, then cut a cross into its base.

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