ROASTED CAULIFLOWER SALAD RECIPES RECIPES

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CHEESY PASTA WITH ROASTED CAULIFLOWER RECIPE | MYRECIPES



Cheesy Pasta with Roasted Cauliflower Recipe | MyRecipes image

Provided by MyRecipes

Total Time 32 minutes

Prep Time 12 minutes

Cook Time 20 minutes

Yield Serves 6

Number Of Ingredients 11

Salt
1 small head cauliflower, cut into florets
3 tablespoons olive oil
1 pound penne
2 cloves garlic, minced
4 cups baby kale
1 cup heavy cream
Zest and juice of 1 lemon
¼ teaspoon crushed red pepper, optional
1 cup ricotta
¼ cup finely grated Parmesan

Steps:

  • Preheat oven to 400ºF. Bring a pot of salted water to a boil. Line a baking sheet with heavy-duty aluminum foil. On sheet, toss cauliflower with 2 Tbsp. oil and sprinkle with salt. Roast until cauliflower is soft, 15 to 20 minutes, stirring once or twice while cooking.
  • Cook pasta in boiling water until al dente, about 10 minutes or as package label directs. While pasta is cooking, warm remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Add kale and cook, stirring, until wilted, 1 to 2 minutes. Reduce heat to medium-low and add cream, lemon zest and juice, 1/4 tsp. salt and red pepper, if desired. Cook, stirring, until mixture is just bubbling, about 2 minutes.
  • Drain pasta, reserving 1/2 cup cooking water. Stir pasta into skillet to coat with sauce. Stir in cauliflower, ricotta and Parmesan. If mixture seems dry, stir in reserved cooking water 1 Tbsp. at a time to reach desired consistency. Season with salt and serve.

Nutrition Facts : Calories 613 calories, CarbohydrateContent 67 g, CholesterolContent 79 mg, FatContent 30 g, FiberContent 4 g, ProteinContent 20 g, SaturatedFatContent 14 g, SodiumContent 247 mg

ROASTED CAULIFLOWER SALAD RECIPE | REE DRUMMOND - FOO…



Roasted Cauliflower Salad Recipe | Ree Drummond - Foo… image

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 35 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 11

2 heads cauliflower, cut into medium florets
2 tablespoons olive oil 
2 teaspoons kosher salt 
1 teaspoon freshly ground black pepper 
1/2 cup pine nuts 
1/4 cup pesto 
3 tablespoons champagne vinegar 
6 cups mixed baby arugula, spinach and kale 
1/2 cup pitted Castelvetrano olives, halved 
1/2 cup pitted kalamata olives, halved 
1/2 cup fresh Italian parsley leaves 

Steps:

  • Preheat the oven to 450 degrees F.
  • Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
  • Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
  • Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
  • Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.

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