Roasted Cauliflower With Vegies Recipes

ROASTED GARLIC CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
• Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
• Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

ROASTED CAULIFLOWER

Steps:

• Depending upon the size of your pan, coat 1 or 2 rimmed baking sheets with nonstick spray. You need enough pan surface area to hold all of the florets in a single layer without touching. Position a rack in the center of the oven (if using 1 baking sheet) or the upper and lower thirds (if using 2 baking sheets) and preheat the oven to 425 degrees F.
• Cut off the stem end of the cauliflower head so that you have a flat base.
• Stand it up on the base then cut it into four even wedges, slicing from the top of the head down through the stem. Trim away the inner core areas, leaving most of the wedge intact.
• Next, starting at one of the flat sides, cut the wedge into ½ inch "steaks" so that you have maximum flat surface area. Some of the florets will fall away. With the knife or your fingers, break up any remaining florets that are stuck together. If any florets are wider than 1 1/2 inches, slice them in half again (the goal is to maximize flat surface area, for the best caramelization).
• Transfer the florets to a baking sheet. Drizzle with the oil and sprinkle with salt, pepper and the paprika and/or Italian seasoning (if using). Toss to evenly coat. Spread the florets into a single layer, dividing them evenly between the two pans if needed. For max caramelization, flip the florets so that the widest, flattest sides are touching the surface of the pan.
• Roast the cauliflower until it is dark and crispy at the ends and caramelized in the center, about 22 to 30 minutes, depending upon your oven's power and how closely the florets are spaced on the pan. Halfway through the baking time, toss the florets and spread them back into a single layer, rotate the baking sheet(s) 180 degrees F, and (if using 2 pans) switch their positions on the upper and lower racks. Sprinkle with parmesan (if using) and additional salt to taste. Inhale immediately.

MEDITERRANEAN ROASTED CAULIFLOWER WITH OLIVES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with foil or parchment paper.
• Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.
• Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.
• Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.
• Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.

CAULIFLOWER RICE WITH ROASTED VEGGIES

Steps:

• Chop cauliflower small enough to fit in a food processor. (I think it's easier to do in batches) Process until rice consistency. Set aside.
• Chop pepper, onion and celery.
• Heat saute' pan with olive oil over medium heat and add peppers, onions and celery. Sauté until soft.
• Add cauliflower, garlic powder, onion powder and fresh cracked pepper.
• Raise heat and stir. You want the cauliflower to become golden. About 5-7 minutes. For a juicer texture, now add the chicken broth. Not necessary though.
• Add raisins and saute' a few more minutes until cauliflower is golden to your taste.
• Now is the time to add the blue cheese crumbles if desired. Parmesan works great as well.
• Cook a minute while tossing. You are now ready to eat.

ROASTED CAULIFLOWER WITH VEGIES

Steps:

• Preheat oven to 400°F.
• In a large bowl, mix cut-up vegetables, oil and spices.
• Line sheet pan with aluminum foil.
• Treat with 1 Tbsp of olive oil.
• Cover with another piece of foil to cover. Cut a couple of slits in the top for steam to escape.
• Bake for 20-35 minute Ovens vary, so you might want to increase the time.
• Place on serving platter or individual plates.
• Note: This could be foil packet (large piece of foil wrapped around vegies, done on the grill (or broiler)).