RECIPES FOR ROASTED ALMONDS RECIPES
WHOLE ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES
For a vegan alternative to a classic roast, this spiced, roasted cauliflower is just the ticket!
Total Time 1 hours 15 minutes
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 205 calories, FatContent 14.7 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 6.6 g protein, CarbohydrateContent 8 g carbohydrate, SugarContent 5.6 g sugar, SodiumContent 0.6 g salt, FiberContent 1.5 g fibre
ROASTED CAULIFLOWER RECIPES | BBC GOOD FOOD
Roasting cauliflower gives a delicious nutty taste and crunchy texture. See our recipes for this versatile veg, from cauliflower cheese to spiced whole cauliflower.
Provided by Good Food team
Number Of Ingredients 1
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ROASTED CAULIFLOWER RECIPES | BBC GOOD FOOD
Roasting cauliflower gives a delicious nutty taste and crunchy texture. See our recipes for this versatile veg, from cauliflower cheese to spiced whole cauliflower.
From bbcgoodfood.com
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ROASTED BRUSSELS SPROUTS WITH CRANBERRIES & ALMONDS RECIPE ...
If Brussels sprouts taste bitter to you, roast them for a gentle sweetness that goes with cranberries and almonds. This side dish won us over. —Claudia Lamascolo, Melbourne, Florida
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Side Dishes
Calories 284 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Side Dishes
Calories 284 calories per serving
- Preheat oven to 400°. In a large bowl, toss Brussels sprouts with oil, salt, garlic powder and pepper. Transfer to a greased 15x10x1-in. baking pan. Roast 30-35 minutes or until tender, stirring occasionally., In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 15-20 minutes or until syrupy, stirring occasionally., To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds.
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ROASTED VEG & COUSCOUS SALAD RECIPE | BBC GOOD FOOD
Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet
From bbcgoodfood.com
Total Time 50 minutes
Category Lunch, Main course, Side dish
Cuisine Moroccan
Calories 399 calories per serving
From bbcgoodfood.com
Total Time 50 minutes
Category Lunch, Main course, Side dish
Cuisine Moroccan
Calories 399 calories per serving
- In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.
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SPICED ALMONDS RECIPE | ELLIE KRIEGER | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 15 minutes
Category appetizer
Cuisine american
Calories 225 calorie per serving
Reviews 4.6
Total Time 15 minutes
Category appetizer
Cuisine american
Calories 225 calorie per serving
- In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.
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SPICED WHOLE ROASTED CAULIFLOWER | SAINSBURY'S RECIP…
Whole roasted cauliflower makes an impressive vegan centrepiece, spiced with the perfect blend of turmeric, coriander and cumin. Serve on a bed of green lentils for a majestic dinner party showstopper.
From recipes.sainsburys.co.uk
Total Time 100 minutes
Calories 445 calories per serving
From recipes.sainsburys.co.uk
Total Time 100 minutes
Calories 445 calories per serving
Preheat the oven to 220°C/fan 200°C/gas mark 7. Pull the leaves off the cauliflower and cut the core out of the bottom. Bring a large pan of water to the boil and add the cauliflower. Cook for 5 minutes, or until beginning to soften. Drain and leave to steam dry for a further 5 minutes.
Whisk together 2 tbsp oil, the coriander, cumin, turmeric and cinnamon. Place the cauliflower in a large round oven dish, big enough to later take the lentils. Generously rub the cauliflower all over with the spice and oil mix and season to taste. Place in the preheated oven and roast uncovered for 20 minutes.
Meanwhile, add the remaining olive oil and the shallots to a medium frying pan over a medium heat and fry for 7-10 minutes, until the shallots begin to turn golden brown and caramelised. Add the garlic, sumac and apricots and cook for a further 2 minutes. Stir through the lentils and stock and season to taste.
Remove the cauliflower from the oven and spoon the lentils and shallots around. Return the cauliflower to the oven for a further 20-30 minutes or until tender.
Once the lentils are cooked, squeeze the lemon juice over the top. Scatter the cauliflower and lentils with the toasted almonds, pomegranate seeds, parsley and mint. Serve the cauliflower sliced into chunky wedges.
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HONEY ALMONDS - RECIPES | COOKS.COM
Cook potatoes and peel. Cut ... baking pan. Combine honey, marmalade, water and salt. ... frying pan, add almonds and toast over low heat ... basting occasionally. Serves 8.
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