Best Italian Style Oven Roasted Cauliflower 4492 Recipes

ITALIAN-STYLE OVEN-ROASTED CAULIFLOWER

Italian-Style Oven-Roasted Cauliflower image

This oven-roasted cauliflower is simple enough to make, just give everything a rough chop, toss, roast, and you're eating 30 minutes later.

Provided by gonefishn

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

1 head cauliflower, cut into florets
5 large mushrooms, coarsely chopped
4 cloves garlic, sliced
¼ medium red onion, sliced
¼ medium red bell pepper, sliced
¼ medium yellow bell pepper, sliced
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
salt and ground black pepper to taste

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Toss cauliflower, mushrooms, garlic, red onion, red and yellow bell peppers, olive oil, vinegar, salt, and pepper together in a large bowl. Transfer to a 2-quart baking dish.
Roast in the preheated oven until cauliflower is fork tender, about 30 minutes. Serve immediately.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 12.9 g, Fat 10.4 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 48.7 mg, Sugar 6.4 g

OVEN-ROASTED CAULIFLOWER

Oven-Roasted Cauliflower image

This delicious side dish roasts fresh cauliflower with garlic and lemon juice before a finish of Parmesan cheese delivers tasty vegetables to your table.

Provided by Cherry Baumgartner

Categories Side Dish

Time 35m

Yield 6

Number Of Ingredients 7

Ingredients

1 head (about 2 1/4 pound) cauliflower, trimmed and cut into florets
3 large cloves garlic, thinly sliced
¼ cup olive oil
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 115.9 calories, Carbohydrate 6.5 g, Cholesterol 1.5 mg, Fat 9.6 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 248.7 mg, Sugar 2.5 g

ROASTED ITALIAN CAULIFLOWER

Roasted Italian Cauliflower image

We love roasted cauliflower for its nutty flavor and its versatility. While little needs to be added to enhance the flavor, many herb and spice combinations will pair well with this side dish without adding lots of calories. Feel free to leave out the capers if your crew are not fans.

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 small head cauliflower, cut into medium-size florets (about 4 cups)
1/2 cup grape tomatoes, halved
3 tablespoons extra-virgin olive oil
1 tablespoon drained capers
Kosher salt and freshly ground black pepper
2 cloves garlic, thinly sliced
1/4 lemon
2 tablespoons chopped fresh parsley

Steps:

Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.

ITALIAN ROASTED CAULIFLOWER

Italian Roasted Cauliflower image

This recipe is easy and delicious. I combined two different recipes to come up with this one. My original basic recipe was from my cousin, who, when growing up, cooked traditional Italian foods. I later came across another recipe that was similar, yet had some differences as well. I took what I thought was the best of both and combined them. This is the refined recipe. My husband is not fond of cauliflower, yet loves this recipe. Roasting the cauliflower not only brings out the best of it's flavor, but texture as well. I hope you will enjoy this as much as we do.

Provided by Expat in Holland

Categories Cauliflower

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 heads cauliflower, cut into flowerettes
1 cup white wine
4 tablespoons extra virgin olive oil, divided
1 teaspoon dried oregano
1/2 teaspoon dried basil
5 garlic cloves, chopped
1/2 cup dry breadcrumbs
2 tablespoons chopped fresh Italian parsley
1/2 cup coarsely shredded parmesan cheese
1/2 cup coarsely shredded pecorino cheese

Steps:

Preheat the oven to 400 degrees F.
Set the cauliflower pieces in a 13 by 9-inch baking dish. Make sure it is in one single layer, stems side down.
Pour the wine over top of cauliflower.
Drizzle top of cauliflower with 2 tablespoon of olive oil.
Top with oregano and basil, garlic, salt and pepper.
Cover the pan with aluminum foil.
Bake for 30 minutes.
Meanwhile, in a small bowl combine breadcrumbs, parsley, parmesan, pecorino and 2 tablespoons of olive oil. Mix well until mixture is mealy and well combined.
After 30 minutes of baking, remove pan from oven. Sprinkle the bread crumb mixture over the cauliflower.
Return to oven, uncovered, and bake another 15 minutes.
Serve.