Best 5 Pan Roasted Cauliflower With Garlic Parsley And Rosemary Recipes
This article will provide guidance in creating a flavorful and nutritious pan-roasted cauliflower dish infused with garlic, parsley, and rosemary. Whether you're aiming for a healthy weeknight meal or a delightful side dish for a special occasion, we'll explore the art of transforming simple ingredients into an unforgettable culinary experience. From selecting the right cauliflower florets to choosing fresh herbs and spices, you'll learn the essential steps to creating a delectable dish that will please even the most discerning palates.
Here are our top 5 tried and tested recipes!
PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY
Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.
Provided by David Tanis
Categories easy, quick, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
- Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
- Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
- Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 3 grams, TransFat 0 grams
PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY
Number Of Ingredients 7
Steps:
- Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
- Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
- Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
- Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter.
ROASTED ROSEMARY CAULIFLOWER
Roasting the cauliflower really brings out its flavor in this side dish. Even folks who aren't cauliflower lovers like it this way. -Joann Fritzler, Belen, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 450°. Toss together all ingredients; spread in a greased 15x10x1-in. pan. Roast until tender and lightly browned, 20-25 minutes, stirring occasionally.
Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
PAN-ROASTED CAULIFLOWER WITH PINE NUTS, GARLIC AND ROSEMARY
My BF found this recipe in a recent issue of Cottage Living, courtesy of Sara Foster. We both love cauliflower, and this recipe gives it a nice crunch and nutty taste. Another recipe to leave in the oven while you are taking care of the rest of dinner. We cut down the 1/4 cup olive oil to about a tablespoon. Leave it as is if you are not concerned about fat intake.
Provided by Kumquat the Cats fr
Categories Cauliflower
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Place cauliflower in roasting pan and toss with rosemary and next 3 ingredients. Roast for 20 minutes.
- Add pine nuts and garlic, toss to combine. Roast 10 minutes, rotate pan, and roast 10 minutes more or until golden brown. Sprinkle with breadcrumbs, and serve warm.
- Recommendation: while cauliflower is roasting, toast a slice of bread in the toaster. When done, place in blender and process until crumbly. Sprinkle on top of cauliflower when done.
Nutrition Facts : Calories 159.3, Fat 10.5, SaturatedFat 1.3, Sodium 93.1, Carbohydrate 14.5, Fiber 4.9, Sugar 4.7, Protein 5.4
CAULIFLOWER SHAWARMA WITH SPICY TAHINI
In this vegetarian take on shawarma, the usual spiced lamb, chicken or turkey is replaced with cauliflower florets and onion wedges that have been tossed with a classic combination of cumin, paprika and coriander, then roasted until browned, fragrant and very tender. A hot sauce-spiked tahini served alongside lends creaminess and heat. To serve it, you can tuck everything into a pita or flatbread, or keep the bread on the side and let everyone assemble their own sandwiches at the table. Chopped cucumber, tomatoes and olives are optional, but they add a juicy brightness to contrast with the aromatic, roasted flavors.
Provided by Melissa Clark
Categories vegetables, main course
Time 45m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Arrange racks in the upper and lower thirds of your oven. Heat oven to 425 degrees.
- Prepare the cauliflower: In a large bowl, whisk together olive oil, cumin, paprika, salt, coriander, turmeric, black pepper and cayenne. Add cauliflower and onion, and toss until well coated. Spread mixture in a single layer on a rimmed baking sheet.
- Roast vegetables on the top oven rack until they are golden brown, slightly crisp and tender, 30 to 40 minutes, stirring once or twice. If the vegetables look dry as they roast, drizzle with a little more olive oil.
- As they cook, prepare the tahini sauce: Whisk together lemon juice, 1 teaspoon harissa, garlic and salt in a small bowl, and let sit for a minute or two to mellow the garlic. Whisk in tahini. Whisk in ice water, 1 tablespoon at a time, until the sauce is smooth and thin enough to drizzle. You may not need all of the water or you may need to add a little more: Tahini brands vary a lot. Taste and adjust seasoning, adding more harissa, lemon juice and salt if you like. The sauce should taste zippy and creamy.
- Warm the pitas or flatbread by placing them directly on the bottom oven rack during the last 5 minutes as the vegetables roast. (Or you can warm the bread on another baking pan if that's easier for you.)
- Scatter parsley on top of the roasted vegetables and serve with warm pitas, tahini sauce, chopped tomato, cucumber and olives.
Tips:
- Choose the right cauliflower: Look for a cauliflower head that is compact and heavy for its size, with tightly packed florets. Avoid heads with brown spots or bruises.
- Roast the cauliflower in a hot oven: This will help to caramelize the florets and give them a slightly crispy exterior.
- Use a variety of seasonings: Garlic, parsley, and rosemary are all classic herbs that pair well with cauliflower, but you can also experiment with other seasonings, such as paprika, cumin, or chili powder.
- Don't overcrowd the pan: When roasting the cauliflower, make sure to leave enough space between the florets so that they can cook evenly.
- Roast the cauliflower until it is tender: The cauliflower is done roasting when it is tender when pierced with a fork, but still has a slight bite to it.
Conclusion:
Pan-roasted cauliflower is a delicious and versatile dish that can be served as a side dish or main course. It is a great way to get your daily dose of vegetables, and it is also a good source of fiber and vitamins. With a few simple ingredients and a little bit of time, you can easily make this tasty and healthy dish at home.
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