OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON ...
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
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
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
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- 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.
- 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.
- Quarter and add the tomatoes, then season to taste with sea salt and black pepper.
- Pour 500ml of water into the pan and bring to the boil, stirring well and scraping up any sticky bits from the bottom.
- 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.
- 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.
- 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.
- 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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ROASTED CAULIFLOWER WITH GARLIC, BAY & LEMON RECIPE | BBC ...
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Total Time 30 minutes
Category Dinner, Side dish
Cuisine British
Calories 96 calories per serving
- Heat oven to 200C/180C fan/gas 6. Place the cauliflower, garlic and bay leaves in a large bowl, toss with the oil, zest and juice and season generously. Spread evenly onto a baking sheet (use 2 if you need to). Roast for 20 mins, turning halfway, until al dente and caramelised.
ROASTED CAULIFLOWER RICE WITH GARLIC AND LEMON - SKINNYTASTE
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Reviews 4.9
Total Time 30 minutes
Category Side Dish
Cuisine American
Calories 124 kcal per serving
- Remove from oven, top with fresh lemon juice and parsley. Makes 1 1/2 cups.
WHOLE ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 205 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
- Zest the lemon into a separate bowl and set aside.
- Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
- Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
- Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
- Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
- Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
- Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
- Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
- Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.
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BROILED CAULIFLOWER STEAKS WITH PARSLEY AND LEMON RECIPE ...
Reviews 4.1
Total Time 2 hours 50 minutes
Category side-dish
- Remove the cauliflower steaks from the coconut milk marinade and arrange them in a single layer on a baking sheet. Season with salt. Place in the oven and cook until tender, 10 to 15 minutes. Heat the broiler and place the cauliflower under the broiler for a few minutes, until the top chars. Transfer the steaks to a serving platter (or individual plates) and drizzle liberally with all of the vinaigrette. Top with all of the gremolata. Add a pinch more salt if desired. Serve immediately.
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WHOLE ROASTED CAULIFLOWER WITH LEMON AND MUSTARD RECIPE ...
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Side Dish
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.
Drizzle 2 tbsp olive oil over the top of cauliflower and sprinkle with 1/2 tsp salt.
Bake cauliflower until tender, about one hour (depending on size). Check by piercing the cauliflower with a paring knife, which should go through easily. Transfer to a serving dish.
For dressing
Whisk together lemon juice, mustard, capers, parsley and remaining 1/2 tsp salt in a small bowl, then whisk in remaining 1/4 cup olive oil.
Drizzle cauliflower with dressing and present the cauliflower whole, with a butter knife and serving spoon for cutting and serving at the table.
WHOLE ROASTED CAULIFLOWER WITH LEMON AND MUSTARD RECIPE ...
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Side Dish
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.
Drizzle 2 tbsp olive oil over the top of cauliflower and sprinkle with 1/2 tsp salt.
Bake cauliflower until tender, about one hour (depending on size). Check by piercing the cauliflower with a paring knife, which should go through easily. Transfer to a serving dish.
For dressing
Whisk together lemon juice, mustard, capers, parsley and remaining 1/2 tsp salt in a small bowl, then whisk in remaining 1/4 cup olive oil.
Drizzle cauliflower with dressing and present the cauliflower whole, with a butter knife and serving spoon for cutting and serving at the table.
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Reviews 5
Total Time 25 minutes
Calories 412 per serving
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