Rosemary Roasted Cauliflower Recipes
PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY
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
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
ROASTED ROSEMARY CAULIFLOWER
Roasting the cauliflower really brings out its flavor in this side dish. Even folks who aren't cauliflower lovers like it this way. -Joann Fritzler, Belen, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 450°. Toss together all ingredients; spread in a greased 15x10x1-in. pan. Roast until tender and lightly browned, 20-25 minutes, stirring occasionally.
Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ROSEMARY ROASTED ROOT VEGETABLES
Rosemary roasted root vegetables is a beautiful, hands-off side dish that is perfect for a weeknight dinner, or for your Christmas, Easter or Thanksgiving table. Vegan, gluten-free and paleo!
Provided by Denise Bustard
Categories Side Dish
Time 1h5m
Number Of Ingredients 9
Steps:
- Prepare veggies - Heat oven to 425°F. Toss vegetables with olive oil, flaky sea salt, rosemary, and garlic, then arrange on 1-2 large sheet pans.
- Roast - roast for 30 minutes, give everything a good stir and return to the oven for another 15-25 minutes, or until cooked through. Taste and add more salt if necessary. Enjoy.
Nutrition Facts : ServingSize 1 /8 of batch, Calories 236 kcal, Carbohydrate 40 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 486 mg, Fiber 7 g, Sugar 7 g
ROSEMARY ROASTED CAULIFLOWER
Make and share this Rosemary Roasted Cauliflower recipe from Food.com.
Provided by TPubmgjbd
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 500 degrees.
- In jellyroll pan, toss cauliflower with oil and seasonings.
- Roast in middle of oven for 12 to 15 minutes, until browned in spots and tender.
Nutrition Facts : Calories 127.2, Fat 10.6, SaturatedFat 1.5, Sodium 44.4, Carbohydrate 7.5, Fiber 3.1, Sugar 2.8, Protein 2.8
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