Once regarded as the white-headed stepchild of the crudité platter, cauliflower now appears to be the heir apparent to the vegetable kingdom crown.This humble representative of the Brassica family (also home to broccoli, cabbage and brussels sprouts) is found – in one form or another – at kitchen tables everywhere now.It’s even become the carb-conscious darling of the fast-casual restaurant scene, landing itself in everything from pizza crusts to power bowls.), we’re here today to celebrate cauliflower “as-is,” by demonstrating six basic cooking methods that highlight its nutty, sweet, earthy flavor.This also makes it perfect for anyone on a grain or gluten-free diet, and those adhering to Whole30 or Paleo meal plans.And it’s this vegetable’s literal physical flexibility that has allowed it to stand in for rice, potatoes, and a host of other starches.Lots of people aren’t bothered by the hints of sulfur or sharp bite of mustard that are common in cruciferous vegetables.Lucky for us all that these negative effects can be combatted in one of two ways: (a) proper cooking technique and/or (b) drown it in flavor!Cheese, lemon, butter, garlic, tomato, pickling brine… the list of flavors that pair with cauliflower is practically endless.Once you’ve mastered those, feel free to dust off your goggles and lab coat and start experimenting.Here’s my painless method for trimming a head of cauliflower with very little mess, very little waste, and perfectly sized florets for any use you can imagine.Beautiful crisp, caramelly, crusted edges give way to a buttery bite that practically melts in your mouth.Combine cauliflower florets with olive oil, salt, pepper and additional seasonings (see below for suggestions) in a large bowl.Spread the florets onto a parchment lined baking sheet in a single layer, leaving a bit of room between each one.MEDITERRANEAN: after roasting, toss with the juice and zest of 1 lemon, ¼ cup toasted pine nuts, and 2 tablespoons chopped fresh parsley.My children will gladly eat florets simply roasted with olive oil and salt.My children will gladly eat florets simply roasted with olive oil and salt.Dress it up with romesco sauce or pesto , or toss in a skillet with Mediterranean garnishes like olives, pine nuts, and parsley.– nutty roasted cauliflower pairs well with creamy pasta sauce or mild pestos.Add a head of garlic to the baking sheet, then make roasted cauliflower soup.The water helps steam the insides for tenderness, while the high oven temp yields a slightly firm crust that holds shape after “carving”.Drizzle with melted butter or olive oil, lemon juice, parsley, and/or finely grated parmesan cheese.with melted butter or olive oil, lemon juice, parsley, and/or finely grated parmesan cheese.Stovetop cooking will give you a beautiful golden brown color in about a quarter of the time.Added bonus: stir fried cauliflower is prime for saucing and soaks up flavor while keeping the buttery, nutty undertones.Remove the cover and sauté 1-2 minutes more, or any the cauliflower is golden brown and all moisture has been evaporated.in Step 4, toss, then cook until the sauce slightly thickens, 2-3 minutes more – serve with rice for a quick vegan lunch.If you’re having childhood flashbacks of soggy, limp cauliflower that’s somehow both sulfurous and flavorless, then let these steaming methods wash those memories away.Steamed fresh cauliflower is great on its own, lightly seasoned with hints of butter, lemon, or parmesan.Should the mood strike, it’s also ready to transform into an array of delicious mashes, purees, and soups.Combine cauliflower florets and ¼ cup water in a microwave safe bowl.BASIC: toss with melted butter or extra virgin olive oil, salt, and pepper.toss with melted butter or extra virgin olive oil, salt, and pepper.MEDITERRANEAN: toss with extra virgin olive oil, the zest and juice of one lemon, 1 teaspoon Italian seasoning – or 1 tablespoon fresh chopped herbs (basil, thyme, parsley) – and finely grated parmesan cheese to taste.toss with extra virgin olive oil, the zest and juice of one lemon, 1 teaspoon Italian seasoning – or 1 tablespoon fresh chopped herbs (basil, thyme, parsley) – and finely grated parmesan cheese to taste.ITALIAN: tossed with toasted bread crumbs, browned butter, and chopped fresh basil or parsley. .
Best Roasted Cauliflower Recipe
Because it's a great vegetable to have around the kitchen during busy days to throw into salads or eat straight off the sheet pan.Toss it with olive oil, salt, pepper, and any other desired seasonings and spread it out on a baking sheet without overcrowding it!Add olive oil to a large skillet and cook the cauliflower over medium heat, tossing occasionally, until fork tender.A simple way without a steamer is to place cauliflower florets into a deep sided skillet and add about 1/4 cup of water. .
Roasted Cauliflower Recipe
You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness.And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower. .
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower heads (called curds), which grow from a thick central stem to form a single, round head, cupped by green leaves.The florets are great used raw in a salad or as part of a crudité selection served with dips.Cooked cauliflower florets keep their shape best when steamed (5-10 mins) – remember to place them upright in the steamer.For both cooking methods, test regularly with the tip of a knife to make sure they don’t overcook.Cauliflower can be cut into ‘steaks‘ or wedges and grilled or barbecued so they pick up lots of flavour and char.Go for cauliflowers with pure white heads with no discolouration, and crisp green leaves. .
25 Clever Ways to Cook Cauliflower
For weeknight dinner I want something fast, easy and not ordinary.Try these savory bites for a kickin' appetizer that's tasty and healthy, too! .
Roasted Cauliflower Recipe (Four Ways!)
This roasted cauliflower recipe is the perfect simple side dish for your fall and winter meals.I came up with three fun flavor combinations this week inspired by Italian, Mexican and Indian cuisines.In the recipe below, you’ll find options for plain roasted cauliflower plus my simple variations.Tip: Here is my favorite large, rimmed baking sheet (they’re called half-sheet pans, and that’s an affiliate link).“Basic” or plain roasted cauliflower is a wonderful easy side dish that goes with almost anything!You can also incorporate roasted cauliflower into many main dishes for a boost of extra flavor, texture and nutrients.My Italian-inspired variation features an irresistible, golden crust of Parmesan cheese, topped with fresh parsley, lemon zest and red pepper flakes.The Mexican-inspired version is spiced with cumin and chili powder, and topped with toasted pepitas (also known as green pumpkin seeds).We’ll add raw pepitas to the pan when we toss the cauliflower at the halfway point, so they get toasty but not burnt.Garnish with cilantro and lime zest for the perfect Mexican side dish for my veggie enchiladas.For the Indian-inspired version, we’ll toss the cauliflower with curry powder before roasting, and finish it off with fresh cilantro and red pepper flakes, for some heat.This variation would be the perfect side dish for the chickpea tikka masala recipe in my cookbook, Love Real Food (page 157). .
Easy Roasted Cauliflower Recipe
This baked cauliflower recipe is a go-to side dish like Corn on the Cob and Roasted Brussels Sprouts.The combination of butter and olive oil caramelizes the florets and they are baked to crisp-tender perfection.– we love fine sea salt Black Pepper – freshly cracked.Preheat the oven to 425˚F and line a rimmed baking sheet with parchment paper for easier cleanup.Seasoning- Add the cauliflower to the center of your baking sheet, drizzle with oil and butter, and toss to coat.As they are roasted, the flat sides caramelize against the baking sheet adding a depth of flavor.The bake time for roasted cauliflower will depend on the size, thickness, and desired doneness of your pieces.Meal Prep – you can pre-chop your cauliflower a few days ahead, cover and refrigerate then add seasoning before roasting.you can pre-chop your cauliflower a few days ahead, cover and refrigerate then add seasoning before roasting.once cooled to room temperature, you can cover and refrigerate leftover roasted cauliflower for up to 3 days. .
Roasted Cauliflower Recipe
Roasted, it is the perfect vehicle for garlic, olive oil, lemon and Parmesan.I grew up with basic steamed cauliflower, which is fine and good and sometimes all that you need.Just pull off the leaves from the base, and cut the cauliflower in quarters, from the top of the crown through the stem.Check out this post on how to cut and core cauliflower for the visual guide.Toss the florets generously with oil , making sure they are truly well coated, before putting them in the oven.Stir the florets half-way through cooking, so more sides get exposed to the high heat.I also love baked cod or halibut with roasted cauliflower on side. .
How to Steam Cauliflower in the Microwave
And try and tell me that “hacks” are so 2015 and I’ll shove my fingers in my ears whilst (simultaneously) typing a 500-word post about how you should whip your egg whites for the fluffiest pancakes or how to use two simple ingredients to make a killer 30-second Chocolate Sauce.That’s right, I’m here today bringing you a super quick kitchen hack/tips & tricks post on cooking cauliflower in your microwave.When you want a super simple vegetable side or are making a recipe that calls for steamed cauliflower, this method is going to save you so much time.Your steamed cauliflower is now ready to be enjoyed as a simple side, maybe tossed with a little butter or olive oil and salt, or dipped in ranch or cheese sauce (<–this, do this! .