Roasted Parmesan-herb Cauliflower

Perhaps you’ve never considered cooking cauliflower this way ~ roasting the vegetable renders delicious results!

Cauliflower is Bill’s favorite veggie ~ I like it also, so I’m always scouting for new recipes involving it.

I came across this one in Food Network Magazine.  Roasting cauliflower develops its sweetness, with the florets turning out fork-tender, not mushy.  Herbs add great seasoning and crushed red pepper provides snap.

It’s a flavorful side dish that goes with about any meat, for your dinner table tonight, that’s healthy too!


Roasted Parmesan-herb Cauliflower
Printable recipe

Ingredients:

1 head cauliflower
3 tablespoons olive oil
5 garlic cloves, minced
¼ cup grated Parmesan
1½ teaspoons chopped mixed thyme and rosemary
1 teaspoon kosher salt
½ teaspoon seasoned pepper
¼- ½ teaspoon crushed red pepper

Method:

Preheat oven to 425°.
Slice cauliflower into florets and halve.
Spread mixture over cauliflower.
Roast for 30 to 40 minutes, or until desired degree of tenderness, flipping once.
Garnish with Parmesan, optional.



ENJOY!


 

Pappardelle with Cauliflower and Mustard Brown Butter

This is a delicious hearty side dish for these chilly days in early Spring ~ actually, it’s snowing like mad now with 3” on the ground, and a forecast of 6” total of the white stuff before it ends later today.

It wouldn’t be Spring in the Chicago area without a little snow in the forecast!

As for the recipe:

Savory ingredients are here:  chewy, charred cauliflower, fried capers and breadcrumbs, plus browned butter that’s fortified by whole grain mustard.

Pappare, Italian, translates:  to gobble up.  Pappardelle pasta is a broad, flat long ribbon noodle, a cross between tagliatelle and lasagna, in width.  It’s perfect for dishes of this sort.

Roasted cauliflower and fried bread crumbs

“Gobble it up” straight away while it’s piping hot and full-flavored ~ I could easily make a meal of it!

Pappardelle with Cauliflower and Mustard Brown Butter

Adapted

Ingredients:

1 small head cauliflower, cut into small florets, stems minced

4 tablespoons olive oil, divided
Kosher salt and seasoned pepper, to taste
2 tablespoons capers, drained
1/3 cup coarse bread crumbs
1 teaspoon crushed red chile flakes
5 tablespoons butter
¼ cup whole grain mustard
4 cloves garlic, minced
8 ounces pappardelle pasta
2 tablespoons roughly chopped parsley

Method:

Heat oven broiler.
Toss cauliflower with 2 tablespoons oil, salt and pepper on a baking sheet.
Broil until charred and tender, 8 to 10 minutes.
Heat remaining 2 tablespoons oil in a high-sided skillet over medium-high heat.
Sauté capers until crisp, 5-6 minutes; transfer to paper towels to drain.
Cook bread crumbs and chile flakes until crisp, 3-4 minutes; transfer to plate.
Wipe skillet clean and melt butter over medium heat, cook until butter is a deep golden brown, 6-8 minutes.
Stir in mustard, garlic, salt and pepper.
Add roasted cauliflower to skillet.
Meanwhile, bring a large saucepan of salted water to a boil.
Cook pasta until al dente, about 7 minutes; drain.
Add pasta to skillet with half of the reserved bread crumbs, and half of the parsley; toss well.
Transfer to serving bowl.
Garnish with capers, remaining bread crumbs, and parsley.

Serves 4 

ENJOY!

Cauliflower with Lemon Mustard Butter

This sauce really perks up cauliflower!        

For a low-fat sauce, it has great flavor and I imagine it would be good on most vegetables.  The sauce combines Dijon mustard, lemon peel and scallions ~ a little spicy, a little tart. 

It’s quick and good for a week day dinner, and I wouldn’t hesitate to serve it for company.  The cauliflower tastes delicious, and it’s not drowning in a calorie-laden creamy sauce. 

By the way, try Flora Pro-Active Spread, if you’re looking for a good replacement for butter.

Cauliflower with Lemon Mustard Butter

Ingredients:

2 tablespoons Pro-Active Spread, room temperature
1 tablespoon Dijon mustard
2 teaspoons grated lemon peel
¼ cup scallions, chopped
½ teaspoon seasoned pepper
4 cups cauliflower florets

Method:

In a small bowl, mix together everything but the cauliflower.
Cook cauliflower until tender.
Add mustard mixture; stir well.
Serve

ENJOY!

Faux Potato Salad

Cauliflower disguised as potatoes…

This “potato salad” is low in fat and carbs, so it’s a great choice for low-carb dieters and diabetics alike. 

   

Cauliflower, having few calories, and being a creamy vegetable, is a perfect substitution for potatoes and rice.  Other than cauliflower, this salad is filled with a great mix of ingredients ~ olives and dill pickles, carrots, radishes and celery for good flavors, textures and colors.

It’s healthy and a tasty side for grilled meat or fish!

Faux Potato Salad

Ingredients:

1 medium head cauliflower, broken into florets

1 carrot, chopped

1 celery rib, chopped

2 hard-cooked eggs, chopped

4 green onions, chopped

¼ cup green olives, sliced

¼ cup thinly sliced radishes

¼ cup chopped dill pickle

¼ cup low-fat mayonnaise

1 tablespoon Dijon mustard

¼ teaspoon salt

1 teaspoon seasoned pepper

Method:

In a large saucepan, add cauliflower and bring to a boil, cook until tender.

Drain and rinse with cold water, pat dry and place in a large bowl.

Add ingredients through dill pickle and toss.

In a small bowl, mix the remaining ingredients:  mayo, mustard, salt and pepper. 

Add to cauliflower mixture; toss to coat.

Refrigerate until serving.

It’s a keeper!

Be sure to visit my friend, Linda's blog, My Kind of Cooking, for her great cookbooks, tips and delicious recipes!

Cauliflower and Roasted Corn with Chili Powder and Lime

This recipe immediately caught my attention ~ 2 of my favorite veggies, cauliflower and corn!  

I was really surprised with the goodness of this recipe the first time I tried it, and thought it was a tasty mix of ingredients.  The recipe is adapted from the “Heart Association Cookbook.”  I’ve made it with corn on the cob roasted in the oven; corn roasted in husks on the grill, and canned corn also.  Use whichever method you prefer, it’s good any method.

The recipe calls for cooking the cauliflower in chicken broth for added flavor, but what I really like in this dish are the seasonings ~ chili powder and lime which compliment the cauliflower and corn perfectly, (I added more chili powder), plus pimentos for color. 

It’s a delicious way to enjoy fresh cauliflower and corn.  I hope you like it too!

Cauliflower and Roasted Corn with Chili Powder and Lime

Ingredients:

2 ears of corn, husks and silk removed

4 cups of cauliflower (about ½ medium head)

¼ cup fat-free, low-sodium chicken broth

2 ounce jar diced pimentos, drained

1 tablespoon fresh lime juice

1 tablespoon light margarine

¼ teaspoon chili powder

¼ teaspoon salt

½ teaspoon seasoned pepper

Method:

Preheat oven to 400 degrees.

Place corn on baking sheet and roast, uncovered for 15 minutes.

Let cool for 5-10 minutes before slicing off cob, and set aside.

In a large saucepan, cook cauliflower in broth until almost tender.

Meanwhile, in a small bowl, stir together the remaining ingredients.

Stir the pimento mixture and roasted corn into the cauliflower.

Cook over medium-low heat for 1-2 minutes until warmed through and cauliflower is tender.

It’s tasty!

Be sure to visit my friend; Linda's blog, My Kind of Cooking, for her great cookbooks, tips and delicious recipes!

Mashed Cauliflower w/Garlic Herb Cheese

If you’re a carb watcher, here’s a great alternative to mashed potatoes!

We like cauliflower and eat it fairly often.  A friend gave me this recipe a while back, and I just got around to making it recently.  You know ~ so many recipes, so little time…

Now that I’ve made it, and know how delicious it is, it will be on our dinner table often.  The low calorie cheese is a perfect blend, and the caraway seeds add a distinctly sweet but tangy flavor. If you don’t care for caraway seeds, substitute dill, or omit it altogether.    This is our new favorite side dish now!

Mashed Cauliflower w/Garlic Herb Cheese

Ingredients:

4 cups cauliflower, fresh or frozen

¼ teaspoon salt

½ teaspoon seasoned pepper

½ teaspoon garlic, minced

½ teaspoon caraway seed

4 ounce package Alouette Light Garlic & Herb Cheese

½ teaspoon chopped chives, for garnish (I forgot)

Method:

Steam cauliflower until very tender.

Add remaining ingredients, except chives.

Mash with a potato masher.

Sprinkle chives over top for garnish and serve.

This was a hit for us and is “waist-friendly” too!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips on Tuesday’s and good and easy recipes every Friday!

Sriracha Beef Stir-Fry with Broccoli and Cauliflower

I made this last night and it’s a winner! Stir fry is always a good option for a quick filling meal and we really liked the combination of the vegetables, beef and sauce in this dish. 

Sriracha Chili Sauce is a little tangier, sweeter and thicker than most hot sauces so adjust the amount to cut down the “heat.”  Freeze the beef for several minutes if it is hard to slice.  Be sure not to overcook the vegetables since they will be simmering in the sauce later with the beef.  Substitute chicken for the beef, that’s good also; add red bell peppers for color and a little more flavor.

This is satisfying and mighty tasty:   much better than take-out and you know exactly what is in it!

Sriracha Beef Stir-Fry with Broccoli and Cauliflower

Ingredients:

2 cups rice

1 pound boneless top sirloin steak or flank steak, cut into thin slices

2 tablespoons red wine vinegar, divided

2 tablespoons low-sodium soy sauce, divided

1 teaspoon sugar

1 cup low-sodium beef broth

1 tablespoon cornstarch

1 tablespoon Sriracha Chili Sauce

2 tablespoons oil, divided

1 tablespoon fresh ginger, grated

3 teaspoons garlic, minced

2 cups cauliflower florets

2 cups broccoli florets

1/3 cup onions, chopped

¼ cup water

Salt and pepper, to taste

Method:

Cook rice according to package directions.

While rice cooks, combine beef with 1 tablespoon red wine vinegar, 1 tablespoon soy sauce and sugar. 

Stir together remaining vinegar and soy sauce with beef broth, cornstarch and Sriracha sauce.

Heat 1 tablespoon oil in a large skillet over medium-high heat.

Add beef mixture; sauté 3 minutes or until browned.

Remove beef from skillet and set aside.

Add remaining oil to skillet.

Add ginger and garlic to pan, cook for 30 seconds, stirring constantly.

Add cauliflower, broccoli, onions and water; cook for 2-3 minutes.

Add beef mixture and broth mixture.

Cook for 2-3 minutes until beef is heated well and sauce is thickened.

Add salt and pepper, if desired.

Serve beef mixture over rice.

4 servings

Have a great dinner tonight (maybe this?)!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 

Roasted Parmesan Cauliflower

Whenever I ask Bill what vegetable he would like for dinner, I really know without asking what the answer will be ~ cauliflower!  He loves it and for that matter, I do also.

Have you ever tried roasting your cauliflower?  I generally steam it but, it makes perfect sense to roast it.  First of all, it’s easy.  Second, it is nutritionally good and not calorie laden.  Third, it is delicious; almost addictive.  This recipe is delectable with the rich, nutty flavor of the Parmesan complementing the cauliflower beautifully. 

Thanks to cooking the cauliflower in a very hot oven, the florets are not at all mushy.  But, before putting it in the oven, it is necessary to stir the ingredients thoroughly, covering the cauliflower with the olive oil and seasonings well. By slicing the florets before roasting, it creates more of a flat surface to aid them in caramelizing and turning a golden brown.  Simply delicious!

Roasted Parmesan Cauliflower 

Ingredients:

1 large head fresh cauliflower or frozen and thawed (about 6 cups)

2 tablespoons extra virgin olive oil

½ teaspoon Kosher salt

½ teaspoon coarsely ground pepper

2-3 garlic cloves, sliced thinly or minced

½ teaspoon smoked paprika

¼ cup grated Parmesan cheese, freshly grated

Method:

Preheat oven to 400 degrees.

Rinse cauliflower, core and slice florets into bite-size pieces.

Dry the cauliflower well by patting it with paper towels. 

In a baking dish or on a cookie sheet, toss cauliflower florets thoroughly with all seasonings, except Parmesan cheese.

Spread in a single layer in a baking dish.

Bake cauliflower 25-45 minutes, turning every 10 minutes until cauliflower is browned on edges or caramelized and tender.  Fork tines should easily pierce the cauliflower. 

Sprinkle with Parmesan cheese; bake 1-2 minutes more.

Toss to mix and serve. 

Who knew that cauliflower could taste so delectably good!