Roasted Florets Recipes

OVEN-ROASTED CAULIFLOWER

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix cauliflower florets and garlic in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture; season with salt and pepper. Toss cauliflower mixture to coat and spread into an even layer onto a jelly roll pan.
• Roast in preheated oven for about 15 minutes, turn the cauliflower, and continue roasting until soft, about 10 minute more. Sprinkle Parmesan cheese over the cauliflower to serve.

ROASTED CAULIFLOWER FLORETS - 4 EASY RECIPES

Steps:

• Olive oil Roasted cauliflower:1. Preheat oven to 430F (220C). 2. Cut 1 head of cauliflower into small-medium florets. 3. Place in a large bowl. Add olive oil, salt, pepper, garlic powder, paprika, oregano. Stir to coat. 4. Place on a baking try lined with parchment paper. Spay with cooking oil. 5. Bake for 20 minutes, until golden brown.Baked Breaded Cauliflower:1. Preheat oven to 400F (200C). 2. Cut 1 head of cauliflower into small-medium florets. 3. To a large pot with salted water add the florets. Boil for 5 minutes. Drain. 4. Prepare two bowls, in one bowl mix together breadcrumbs, sesame seeds, salt, pepper, oregano and paprika. In second bowl beat eggs with pinch salt. 5. Dip cauliflower florets in beaten egg, then coat with breadcrumb mixture. 6. Place on a baking try lined with parchment paper. Spay with cooking oil. 7. Bake for 34-40 minutes, until golden brown. Lemon Garlic Roasted Cauliflower:1. Preheat oven to 400F (200C). 2. Cut 1 head of cauliflower into small-medium florets. 3. Place in a large bowl. Add olive oil, lemon juice, lemon zest, salt, peppr, garlic powdr, tyhme, grated parmesan. Stir to coat. 4. Place on a baking try lined with parchment paper. Spay with cooking oil. 5. Bake for 20-25 minutes, until golden brown. Mustard Roasted Cauliflower:1. Preheat oven to 375F (190C). 2. Cut 1 head of cauliflower into small-medium florets.3. To a large pot with salted water add the florets. Boil for 5 minutes. Drain. 4. In a medium bowl mix mustard, mayonnaise, honey, olive oil, salt and pepper. 5. Dip each floret in the mustard mixture. Place on baking tray lined with parchment paper. 6. Bake for 20-25 minutes, until golden.

ROASTED CAULIFLOWER WITH CUMIN, CORIANDER AND ALMONDS

Steps:

• Preheat your oven to 200°C/400°F/gas 6. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.

EASY ROASTED BROCCOLI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
• Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.

GARLIC PARMESAN ROASTED BROCCOLI

Steps:

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 10-12 minutes, or until tender. Serve immediately, sprinkled with Parmesan and lemon juice.

ROASTED FROZEN BROCCOLI

Steps:

• Preheat your oven to 425 degrees F. Line a large rimmed baking sheet with high-heat-resistant parchment paper.
• Arrange the frozen broccoli florets in a single layer on the prepared baking sheet.
• Liberally spray the florets with olive oil, then sprinkle them with kosher salt, black pepper, garlic powder, and dried thyme.
• Bake the broccoli florets until browned and crispy, about 30 minutes. Serve immedaitely.

PARMESAN-ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees F.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

ROASTED BROCCOLI WITH GARLIC

Steps:

• Preheat oven to 450 degrees F.
• Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
• Serve warm.