Roasted Cauliflower With Parsley Sauce Recipes

PASTA WITH ROASTED CAULIFLOWER, PARSLEY, AND BREADCRUMBS

Steps:

• Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
• Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.
• Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.

ROASTED CAULIFLOWER WITH TAHINI-PARSLEY SAUCE

Steps:

• Preheat the oven to 400 degrees. Meanwhile, bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the cauliflower. Blanch for two minutes, and transfer to the ice water. Drain and blot dry. Transfer to a baking dish.
• Season the cauliflower with salt and pepper, and toss with the olive oil. Place in the oven, and roast for 30 to 40 minutes, stirring from time to time, until tender and lightly browned.
• Puree the garlic cloves with 1/4 teaspoon salt in a mortar and pestle. Transfer to a bowl, and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/2 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Stir in the parsley. Taste, and adjust salt and lemon juice. Serve with the cauliflower. You will have some sauce left over.

ROASTED CAULIFLOWER WITH HERB-CAPER SAUCE

Steps:

• Position 2 oven racks in the upper and lower thirds of the oven and preheat the oven to 450 degrees F. Line two baking sheets with parchment paper.
• Cut the florets off of the cauliflower heads and cut into 1/2-inch pieces; put into a large bowl. Add 1/3 cup of the olive oil and toss to coat. Spread the florets out evenly on the 2 prepared baking sheets, without overlapping, and sprinkle with 1 teaspoon salt and a few grinds of pepper between the two baking sheets. Roast the cauliflower until charred in spots and tender when pierced with a knife, 22 to 24 minutes.
• Meanwhile, combine the capers and garlic in a food processor and pulse until finely chopped. Add the parsley, scallions, lemon zest and juice and continue to pulse until the leaves are coarsely chopped. With the machine running, pour in the remaining 1/2 cup olive oil and process until the mixture forms a loose pesto--like consistency. Season with a pinch of salt to taste.
• Transfer the cauliflower to a serving platter and the herb-caper sauce to a small serving bowl or ramekin. Serve the cauliflower with dollops of the sauce.

ROASTED CAULIFLOWER WITH LEMON-PARSLEY DRESSING

Steps:

• Preheat oven to 425°F. Toss cauliflower and 4 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25-30 minutes.
• Meanwhile, pulse parsley, lemon juice, and remaining 2 tablespoons oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.
• DO AHEAD: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.

WHOLE ROASTED CAULIFLOWER WITH A PARSLEY SAUCE RECIPE - (4.4/5)

Steps:

• Preheat oven to 400f (200c). Grab a cooking vessel large enough to hold the cauliflower. Remove any manky-looking leaves and cut the stem off to help balance the vegetable. Place cauliflower in vessel and smother with olive oil (use your hands to massage it all over) followed by a generous grinding of sea salt and black pepper. Move to oven and roast 60 minutes or longer depending on how soft you like it. Allow the cauliflower to rest a few minutes before serving. While the cauliflower is roasting, make the sauce. In a small bowl combine all ingredients except olive oil. Slowly add olive oil while stirring until emulsified. Cut chunks of the cauliflower and distribute among plates. Drizzle with sauce and serve. The Culinary Chase's Note: To make garlic paste, chop garlic cloves and add a pinch of sea salt. Using the flat side of a knife, push the salt into the garlic. Repeat push and scrape movements back over garlic and within seconds you'll see how the chopped garlic quickly turns into a paste. Scrape up with the knife and add to the dressing. Enjoy!

ROASTED CAULIFLOWER WITH PARSLEY SAUCE

Steps:

• Preheat the oven to 450°F.
• Put the cauliflower in a mixing bowl and toss with the oil, salt, and pepper. Spread the cauliflower out on a baking sheet. Roast, shaking the pan halfway through cooking, until tender and slightly charred, 40 to 45 minutes. Return the cauliflower to the bowl and toss with the parsley sauce to coat evenly. Serve hot.