WHOLE ROASTED CAULIFLOWER RECIPE TAHINI RECIPES

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WHOLE ROASTED CAULIFLOWER WITH LEMON AND MUSTARD RECIPE ...



Whole roasted cauliflower with lemon and mustard Recipe ... image

This whole-roasted cauliflower certainly has "wow" factor. For the faint-hearted though, it can be broken up, boiled and the dressing poured over. Also, try the dressing poured over broccoli or beans. Delicious!

Provided by Neil Perry

Categories     Side Dish

Total Time 1 hours 30 minutes

Yield SERVES 4

Number Of Ingredients 10

1 head cauliflower
2 tbsp extra virgin olive oil
1/2 tsp salt
1/4 cup extra virgin olive oil
1/2 tsp salt
1 tbsp fresh lemon juice, or to taste
1 tbsp wholegrain mustard
1 tbsp salted baby capers, rinsed and drained
1 tbsp chopped flat-leaf parsley leaves
 

Steps:

  • 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.

     

ROASTED CAULIFLOWER RECIPE - NYT COOKING



Roasted Cauliflower Recipe - NYT Cooking image

Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does. But it remains firmer. Roasted cauliflower can be served warm or at room temperature. It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.

Provided by Amanda Hesser

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 4

1 pound cauliflower, about 1 medium-large head, trimmed and cut into 1/4-inch-thick slices
Extra virgin olive oil, to coat
Sea salt
Coarsely ground black pepper

Steps:

  • Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.
  • Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.

Nutrition Facts : @context http//schema.org, Calories 43, UnsaturatedFatContent 1 gram, CarbohydrateContent 6 grams, FatContent 2 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 0 grams, SodiumContent 268 milligrams, SugarContent 2 grams

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