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. .
How to Cook Cauliflower (6 Ways!)
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. .
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
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. .
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 Garlic Cauliflower Recipe
(I enjoy it raw and steamed, and mashed, too) Now, after having read ALL 615 reviews, quickly skipping over all of those that added enough extras to make a casserole, I agree that I'll skip the bag next time...to avoid having to scrape the insides for minced garlic!I used a 9x13 Pyrex dish, uncovered, and had *some* burned garlic after stirring since some pieces escaped to the sides of the pan, unnoticed. .
