Spiced Roasted Cauliflower With Feta And Garlic Recipes

SPICED CAULIFLOWER ROAST

Steps:

• In a small bowl, beat the butter and spices with a wooden spoon, then set aside.
• Heat oven to 220C/200C fan/ gas 7. Trim the outer leaves of the cauliflower and remove the very bottom of the root, being careful to keep some of the root attached so the whole cauliflower remains intact. Bring a large pan (big enough to fit the whole cauliflower) filled with salted water to a rolling boil. Cook for 3-4 mins to partially tenderise, then carefully remove with two slotted spoons.
• Put the cauliflower and chickpeas on a baking tray. Rub the cauliflower with the butter, dot a little over the chickpeas and season everything. Roast in the oven for 35 mins until the chickpeas are crispy, the cauliflower is deep golden-brown, and a cutlery knife can be inserted into the middle easily.
• Meanwhile, make the feta dressing. In a large bowl, whisk the feta and Greek yogurt until the cheese has completely broken up and the mixture is creamy. Add the lemon juice, whisk again, then season to taste. Chill until needed.
• Remove the cauliflower and chickpeas from the oven, transfer the cauliflower to a plate, then mix the remaining ingredients, except the pomegranate molasses, with the warm chickpeas on the tray.
• Arrange the herby chickpeas on a large sharing platter and place the whole cauliflower on top. Spoon over the dressing and drizzle with pomegranate molasses to serve.

SPICY ROASTED CAULIFLOWER RECIPE

Steps:

• Adjust the oven rack to the middle position, and preheat oven to 425°F. In a small bowl, add smoked paprika, turmeric, garlic powder salt and black pepper. Mix everything very well.
• Place the cauliflower florets on an aluminum foil lined baking sheet. Pour olive oil on top of the cauliflower florets and toss until everything is evenly coated. Sprinkle the spice mixture over the cauliflower, and mix well to combine.
• Roast for about 25-30 minutes or until the cauliflower is tender and golden brown. Garnish with fresh parsley. Enjoy!

SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC

Steps:

• Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
• Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
• Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
• Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.

SPICY ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
• Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.

ROASTED CAULIFLOWER WITH WHIPPED FETA

Steps:

• Preheat the oven to 400 degrees.
• Cut the stem of the cauliflower off so the top can sit flush with the bottom of a casserole dish. Remove any green leaves.
• Drizzle with 2 tablespoons olive oil and sprinkle with salt.
• Bake for 60-70 minutes until tender.
• While the cauliflower cooks, prepare the whipped feta.
• Add the feta and cream cheese to a food processor and blend until chunky.
• While the food processor is running on low, add the remaining 4 tablespoons of olive oil, 1 tablespoon at a time until the mixture is smooth.
• Transfer to a shallow dish and drizzle with additional olive oil.
• Sprinkle with red pepper flakes, salt, and pepper.
• Once the cauliflower is done roasting, let cool slightly.
• Carefully slice into quarters and divide onto plates or cut into smaller pieces to serve to a group.
• When serving, dip the cauliflower into the whipped feta.

ROASTED CAULIFLOWER & CHICKPEA SALAD

Steps:

• To make the dressing, combine the Herbes de Provence Olive Oil, Cranberry Pear White Balsamic, apple cider vinegar, dijon mustard, lemon juice, salt & pepper and whisk until emulsified. Set aside and allow the flavors to meld while you assemble the salad.
• Preheat oven to 425°F. Start by cutting the head of cauliflower into small, bite-sized pieces. Rinse the chickpeas and allow to drain. Add both the cauliflower and the chickpeas onto a large rimmed baking sheet.
• Toss the cauliflower and chickpeas with the Garlic Olive Oil, a pinch of salt & pepper, red pepper flakes, and your preferred seasoning. (We used Penzey's Northwoods Seasoning, which is a blend of salt, paprika, black pepper, thyme, rosemary, garlic and chipotle pepper. You can use whatever you have on hand, though we like the layers of flavor this spice blend has to offer.)
• Roast in the oven for 20 minutes, or until the cauliflower and chickpeas are golden brown. Set aside and allow the roasted vegetables to cool for a bit.
• Remove the stems from the parsley and tear the basil into smaller pieces. In a large bowl, toss the herbs with the spring mix. Gently fold in the roasted cauliflower and chickpeas. Top the salad with the sliced cucumbers, crumbled feta and avocado. Finish with a few tablespoons of dressing and serve immediately. Enjoy!

SPICY ROASTED CAULIFLOWER

Steps:

• Gather ingredients.
• Position a rack in the center of the oven and heat to 450 F. Trim and core the cauliflower, separating the florets into bite-sized pieces and chopping the core into small cubes or batons.
• In a large pot over medium heat, melt the butter .
• Remove the pot from the heat and mix in the sugar, salt, pepper, hot paprika, sweet paprika, cayenne (if using), turmeric, and cinnamon. Stir until the sugar dissolves completely.
• Add the cut-up cauliflower into the pot. Toss to coat with the spicy butter as evenly as possible.
• Lay the cauliflower pieces in a single layer on a roasting pan or baking sheet . Cook in the oven until browned, sizzling, and tender but with crispy bits forming on the edges, approximately 25 minutes. Stir at the halfway point to cook evenly. Serve with your favorite main dishes and enjoy.

CAULIFLOWER BAKED WITH TOMATOES AND FETA

Steps:

• Heat 2 Tbsp olive oil in a heavy based fry pan and saute the onion and garlic for 3-4 minutes, or until the onion has softened.
• Add the tomatoes, cinnamon and oregano and season with the salt and pepper.
• Stir then simmer covered for 5 minutes.
• Preheat oven to 375F degrees.
• Add cauliflower to the tomato mixture, cover and simmer for a further 10 minutes, or until cauliflower is just tender.
• Remove from heat.
• Transfer mixture to a large shallow dish and drizzle over the remaining 1 Tbsp olive oil.
• Sprinkle over the lemon juice and crumbled feta.
• Bake for 40 minutes or until the cauli is soft and cheese has melted.