Dusty Cauliflower Recipes

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30 BEST WAYS TO COOK CAULIFLOWER



30 Best Ways to Cook Cauliflower image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 30

Roasted Cauliflower
Cauliflower Rice
Cauliflower Casserole with Cream Cheese and Bacon
Cauliflower Gnocchi
Cauliflower Couscous
Cauliflower Pizza Crust
Baked Cauliflower Tots
Buffalo Cauliflower Wings
Mashed Cauliflower
Roasted Cauliflower Steaks
Cauliflower Mac and Cheese
Cauliflower Gratin
Roasted Cauliflower Soup
Cauliflower Breadsticks
Cauliflower Alfredo Sauce
General Tso's Cauliflower
Cauliflower Muffins
Aloo Gobi
Gobi 65
Mediterranean Cauliflower Salad
Cauliflower Parmesan Crisps
Cheesy Cauliflower Grits
Mexican Spiced Cauliflower Tacos
Cauliflower Cheese Pie
Cauliflower Crusted Grilled Cheese
Bang Bang Cauliflower
Cauliflower Stuffing
Cauliflower Garlic Bread
Cauliflower Pancakes
Cauliflower Chocolate Pudding

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

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

Categories     easy, quick, vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

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, Calories 136, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 3 grams, TransFat 0 grams

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