ROASTED CAULIFLOWER WITH HERB-CAPER SAUCE
This simple dish can easily be thrown together. For your next gathering, make the sauce a few hours ahead and keep it in the fridge until you're ready to serve. The cauliflower cooks quickly: Toss it in the oven to roast while the main dish rests.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Position 2 oven racks in the upper and lower thirds of the oven and preheat the oven to 450 degrees F. Line two baking sheets with parchment paper.
- Cut the florets off of the cauliflower heads and cut into 1/2-inch pieces; put into a large bowl. Add 1/3 cup of the olive oil and toss to coat. Spread the florets out evenly on the 2 prepared baking sheets, without overlapping, and sprinkle with 1 teaspoon salt and a few grinds of pepper between the two baking sheets. Roast the cauliflower until charred in spots and tender when pierced with a knife, 22 to 24 minutes.
- Meanwhile, combine the capers and garlic in a food processor and pulse until finely chopped. Add the parsley, scallions, lemon zest and juice and continue to pulse until the leaves are coarsely chopped. With the machine running, pour in the remaining 1/2 cup olive oil and process until the mixture forms a loose pesto--like consistency. Season with a pinch of salt to taste.
- Transfer the cauliflower to a serving platter and the herb-caper sauce to a small serving bowl or ramekin. Serve the cauliflower with dollops of the sauce.
BAKED CAULIFLOWER WITH BECHAMEL SAUCE
Tasty dish you can enjoy with family or as a party dish. It looks like a lot, but is fast and easy! Serve with rice.
Provided by H82kook
Categories Cauliflower
Time 1h
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Parboil cauliflower in water and salt for 4 minutes. Drain and let stand.
- Sauté onion in 1 tbsp oil until glassy.
- Then add ground beef, salt, pepper, and nutmeg. Cook on medium flame stirring occasionally till cooked, let stand.
- Sauce:.
- Melt butter and oil over low flame. Remove from flame and stir in the flour, blending thoroughly. Return to flame, and as the mixture starts to bubble, move to side of flame and add 1/3 cup of milk very gradually, stirring constantly to prevent lumps. Return to low flame and cook, stirring and increasing the sauce in small doses with stock, the remaining milk, and seasoning until it reaches the desired thickness (should me creamy thick). Remove from stove and quickly add the egg.
- Mix 1/4 of sauces with cauliflower then in a small greased baking dish arrange half of the cauliflower. Add a layer of the meat, then the second half of the cauliflower. Top with the remaining sauce and bake for 30 minutes or when top is golden at 350°F.
Nutrition Facts : Calories 342.8, Fat 22.5, SaturatedFat 8.9, Cholesterol 116, Sodium 137.8, Carbohydrate 12.7, Fiber 3.4, Sugar 4.2, Protein 23
CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BECHAMEL
Categories Cheese Vegetable Appetizer Side Bake Vegetarian Casserole/Gratin Broccoli Cauliflower Spinach Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.
- Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.
- Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.
- Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. (Can be made 6 hours ahead. Cover and chill.)
- Preheat oven to 350°F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.
ROASTED CAULIFLOWER WITH CHEESE SAUCE
Using Gruyere cheese makes this sauce a little richer and it blends well with cauliflower.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Let bechamel sauce cool 10 minutes, then whisk in cheese, Dijon mustard, Worcestershire sauce, and cayenne. Cover cheese sauce and keep warm.
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss cauliflower, with extra-virgin olive oil; season with coarse salt and ground pepper. Roast until tender but not mushy, 20 minutes, stirring halfway through. Serve cauliflower topped with cheese sauce.
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