Caulifloweritaliano Recipes

ITALIAN-STYLE OVEN-ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Toss cauliflower, mushrooms, garlic, red onion, red and yellow bell peppers, olive oil, vinegar, salt, and pepper together in a large bowl. Transfer to a 2-quart baking dish.
• Roast in the preheated oven until cauliflower is fork tender, about 30 minutes. Serve immediately.

ITALIAN ROASTED CAULIFLOWER

Steps:

• Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally.
• Preheat oven to 450 degrees F (230 degrees C).
• Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish.
• Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.

ROASTED ITALIAN CAULIFLOWER

Steps:

• Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.

BAKED CAULIFLOWER PIZZAIOLA

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush the cauliflower wedges with the 1 tbsp oil, then put them in a large roasting dish. Season and roast for 10 mins or until beginning to soften. Carefully turn the wedges over.
• Tuck the tomatoes, garlic and most of the basil and oregano around the cauliflower, then sprinkle with the chilli flakes, wine and 2 tbsp more oil. Season and return to the oven for 25 mins or until the tomatoes are soft and starting to catch here and there. Squish the tomatoes slightly to help the juices flow.
• Mix the Parmesan and breadcrumbs together. Tear the mozzarella over the cauliflower and tomatoes, scatter over the cheesy crumbs and bake for 10 mins more or until the topping is crisp and the cauliflower is tender. Top with the rest of the herbs and serve with crusty bread and a green salad.

ITALIAN CAULIFLOWER

Steps:

• In medium microwavable bowl, cover and microwave cauliflower and water on High about 6 minutes, stirring once after 3 minutes, until tender; drain.
• Meanwhile, in 7-inch skillet, heat oil over medium heat. Stir in bread crumbs and basil. Cook 1 to 2 minutes, stirring frequently, until bread crumbs are toasted. Stir in parsley. Sprinkle over cauliflower.

PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚F).
• In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
• Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
• Spread the cauliflower on a greased, foil-lined baking sheet.
• Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
• Enjoy!

ITALIAN ROASTED CAULIFLOWER

Steps:

• Preheat oven to 350.
• Layer cauliflower in a single layer, stems down in a 19x9 baking dish.
• Pour wine over cauliflower.
• Brush olive oil over cauliflower.
• Sprinkle garlic over cauliflower.
• Sprinkle oregano over cauliflower.
• Sprinkle salt and pepper over cauliflower.
• Cover dish with aluminum foil.
• Bake for 45 minutes.
• In a separate bowl combine breadcrumbs, romano, parmesan, and 2 tbsp olive oil. Mix until combined and mealy.
• At the end of the 45 minutes, sprinkle the crumb mixture over the cauliflower and garnish with the 4 sprigs rosemary.
• Return to the oven uncovered for another 15 minutes.
• Serve.

ITALIAN-STYLE CAULIFLOWER

Steps:

• Remove outer leaves and break cauliflower into flowerets.
• Arrange cauliflower in a steaming rack; place over boiling water.
• Cover and steam for 5-8 minutes or until it reaches the tenderness that you like.
• Transfer to a serving dish and keep warm.
• Combine the remaining ingredients in a saucepan and cook over medium heat until hot.
• Pour this mixture over cauliflower and toss.