Roasted Cauliflower With Sun Dried Tomatoes Capers Recipes

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ROASTED CAULIFLOWER



Roasted Cauliflower image

Roasting is a simple way to prepare cauliflower. Seasoned with a wonderful blend of herbs, this side is easy enough for weeknight dinners. It's one of the best baked cauliflower recipes I've found. -Leslie Palmer, Swampscott, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

3 cups fresh cauliflowerets
2 tablespoons lemon juice
4-1/2 teaspoons olive oil
1 garlic clove, minced
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • In a large bowl, combine the first 8 ingredients; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 425° until tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.

Nutrition Facts : Calories 107 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 120mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges

ROAST CAULIFLOWER WITH CAPER DRESSING



Roast cauliflower with caper dressing image

Cooking cauliflower this way gives it a richness that's balanced by the dressing. A great side dish for a roast dinner and it also works as a vegetarian main

Provided by Tom Kerridge

Categories     Dinner, Main course, Side dish, Vegetable

Time 1h

Number Of Ingredients 6

1 medium cauliflower , leaves trimmed and reserved
50g butter , softened
1 tbsp olive oil
4 tbsp capers
2 tbsp chopped parsley
1 lemon , zested and juiced

Steps:

  • Heat oven to 190C/170C fan/gas 5. Scatter the cauliflower leaves into a small roasting tin, then sit the cauliflower in the middle. Rub over the butter, sprinkle with some salt and roast for 20 mins.
  • Reduce the temperature to 160C/140C/gas 3 and cook the cauliflower for 20 mins more, basting with butter. Add the oil, capers, parsley and lemon zest and juice to the hot butter and spoon over the cauliflower a few times before serving - it will soak up the dressing flavour. When you're ready to serve, cut into wedges and serve with the crisp leaves.

Nutrition Facts : Calories 112 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.7 milligram of sodium

ROASTED CAULIFLOWER



Roasted Cauliflower image

This recipe was originally one of Martha Stewart's but I've adjusted it to make it more to my taste. This has become my DH's favorite vegetable recipe. In fact, we love it so much that the two of us usually pig out on the whole recipe.

Provided by Kendra

Categories     Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs cauliflower
2 tablespoons extra virgin olive oil
1 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon chili powder (I use Ancho Chile Powder)
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 450 degrees.
  • Trim head of cauliflower and cut into bite-sized florets.
  • Dry cauliflower well.
  • Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
  • You can adjust seasonings according to your personal preferences.
  • Toss cauliflower until seasonings are well distributed.
  • Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
  • Cauliflower should be a dark, golden brown when baking is completed.
  • Remove from oven and pour into a serving dish.
  • Top with balsamic vinegar and toss well.

Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1.1, Sodium 75.2, Carbohydrate 12.9, Fiber 4.8, Sugar 5, Protein 4.6

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