OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON
Make and share this Oven-Roasted Cauliflower With Garlic, Olive Oil and Lemon recipe from Food.com.
Provided by Redsie
Categories Cauliflower
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 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.
CRISPY CAULIFLOWER WITH LEMON AIOLI
This crispy cauliflower is straight from my Italian grandmother's recipe book!
Provided by Antonia Lofaso
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the cauliflower: Preheat a fryer to 350 degrees F, or heat 3 inches oil to 350 degrees F in a Dutch oven or deep skillet. Line a baking sheet with a wire rack.
- Whisk the eggs with the Parmesan in a bowl. Mix the flour and salt in another bowl. Dip the cauliflower in the Parmesan egg mixture, then into the salted flour, then into the fryer. Fry until golden brown, about 5 minutes. Season the cauliflower with salt while still in either the fryer basket or strainer and pour on the prepared wire rack.
- For the lemon aioli: Add the mayonnaise, lemon juice and salt and pepper to taste to a medium bowl and stir to combine. Pour into a serving bowl and garnish with the chives.
- Arrange the crispy cauliflower on a platter. Grate some Parmesan over, then sprinkle with the lemon zest and chives. Serve alongside the lemon aioli.
BROCCOLI AND CAULIFLOWER WITH LEMON, MUSTARD AND CHIVE BUTTER
Categories Mustard Vegetable Side Sauté Vegetarian High Fiber Buffet Lemon Broccoli Cauliflower Healthy Chive Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Using fork, blend butter, mustard and lemon peel in small bowl. Mix in cup chives. Season with salt and pepper.
- Cook cauliflower in large pot of boiling salted water 2 minutes. Add broccoli and cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water. Drain. (Butter mixture and vegetables can be made 1 day ahead. Cover separately and chill.)
- Combine butter mixture and vegetables in large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with remaining 1 tablespoon chives.
CAULIFLOWER AND BROCCOLI WITH MUSTARD, CHIVE AND LEMON
The vegetables and sauce can be prepared in advance and chilled in separate containers until ready to use. When ready to use simply combine them in a pot and heat them until serving temperature, or use your microwave. Very, very easy.
Provided by Normaone
Categories Cauliflower
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine the butter, mustard and lemon peel.
- Mix in the 1/3 cup chives.
- Season and set aside.
- In a large pot of boiling, salted water, cook cauliflower 2 minutes.
- Add broccoli and cook about 3 minutes longer, until crisp tender.
- Drain.
- Return to the pot and toss with the mustard/butter sauce.
- Season, sprinkle with additional chives and serve.
Nutrition Facts : Calories 174.8, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 196.2, Carbohydrate 14.5, Fiber 6.1, Sugar 4.7, Protein 6
LEMONY CAULIFLOWER WITH HAZELNUTS AND BROWN BUTTER
Steamed cauliflower has a bad reputation, but doused in enough fresh lemon juice, warm browned butter and crunchy hazelnuts, it's impossible not to appreciate its soft, creamy texture and delicate flavor. Steam larger florets so the cauliflower doesn't become waterlogged, then coarsely crush it after cooking for easier eating.
Provided by Alison Roman
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place cauliflower in a steamer basket set over a large, lidded pot (preferably wider than taller) of boiling water. Season with salt and pepper. Cover the pot and steam until cauliflower is totally tender, 8 to 10 minutes. (You can check the doneness by piercing it with a paring knife or fork.)
- Meanwhile, heat butter and hazelnuts in a small pot over medium heat. Cook, swirling the pot occasionally, until the butter has melted and begins to brown, 4 to 6 minutes. Using a wooden spoon or small whisk, stir the butter, making sure all the milk solids and hazelnuts are browning evenly. Add olive oil and continue to cook until both the butter and hazelnuts are deeply golden brown, 1 to 2 minutes more.
- Once the cauliflower is done, use a potato masher or large fork to gently crush it into bite-size pieces. Transfer cauliflower to a large serving platter or plate, and drizzle with 2 tablespoons lemon juice. Spoon hazelnut mixture over the cauliflower, and top with chives and flaky salt. Serve alongside lemon halves for squeezing.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 227 milligrams, Sugar 2 grams, TransFat 0 grams
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OVEN ROASTED CAULIFLOWER WITH GARLIC AND LEMON
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- Place the cauliflower florets in a large sauté pan, roasting pan or rimmed baking sheet. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the pan in the oven and cook for 20 to 25 minutes, stirring occasionally to ensure even roasting.
- Remove the pan from the oven and sprinkle with Parmesan. Garnish with chopped chives and serve immediately while still warm.
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