ROSEMARY SEASONING SUBSTITUTE RECIPES

Name: Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 2 medium cauliflower heads (about 2 pounds); 3 tablespoons extra-virgin olive oil; Salt and black pepper; 1/2 teaspoon crushed red pepper, or to taste; 1 teaspoon grated or finely minced garlic; 1/2 teaspoon freshly chopped rosemary; 1/2 cup roughly chopped parsley; 1/2 teaspoon grated lemon zest; 1/4 cup roasted salted almonds (homemade or store bought), roughly chopped; 1 red fresno chile, thinly sliced, for garnish (optional)u00A0; Lemon wedges, for serving

PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY

Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary image

Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.

Provided by David Tanis

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 medium cauliflower heads (about 2 pounds)
3 tablespoons extra-virgin olive oil
Salt and black pepper
1/2 teaspoon crushed red pepper, or to taste
1 teaspoon grated or finely minced garlic
1/2 teaspoon freshly chopped rosemary
1/2 cup roughly chopped parsley
1/2 teaspoon grated lemon zest
1/4 cup roasted salted almonds (homemade or store bought), roughly chopped
1 red fresno chile, thinly sliced, for garnish (optional)
Lemon wedges, for serving

Steps:

Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.

Nutrition Facts : @context http//schema.org, Calories 136, UnsaturatedFatContent 8 grams, CarbohydrateContent 10 grams, FatContent 10 grams, FiberContent 4 grams, ProteinContent 4 grams, SaturatedFatContent 1 gram, SodiumContent 396 milligrams, SugarContent 3 grams, TransFatContent 0 grams

PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY

Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary image

Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.

Provided by David Tanis

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 medium cauliflower heads (about 2 pounds)
3 tablespoons extra-virgin olive oil
Salt and black pepper
1/2 teaspoon crushed red pepper, or to taste
1 teaspoon grated or finely minced garlic
1/2 teaspoon freshly chopped rosemary
1/2 cup roughly chopped parsley
1/2 teaspoon grated lemon zest
1/4 cup roasted salted almonds (homemade or store bought), roughly chopped
1 red fresno chile, thinly sliced, for garnish (optional)
Lemon wedges, for serving

Steps:

Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.

More about "rosemary seasoning substitute recipes"

PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY

Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 136 per serving

Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.

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