Best 5 Spice Roasted Cauliflower And Jerusalem Artichokes Recipes
Spice roasted cauliflower and Jerusalem artichokes are a delicious and healthy side dish that can be enjoyed as part of a main meal or as a snack. This dish is packed with flavor and has a wonderful combination of textures, thanks to the crispy roasted cauliflower and the tender, earthy Jerusalem artichokes. It is also a great way to get your daily dose of vegetables, as both cauliflower and Jerusalem artichokes are packed with nutrients.
Let's cook with our recipes!
ROASTED CAULIFLOWER, BRUSSELS SPROUTS AND JERUSALEM ARTICHOKES
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, combine all the vegetables, coat with olive oil and season generously with salt.
- Spread the vegetables on a sheet tray in an even layer, don't pile them up. The vegetables don't need to be spread out but they need to be pretty much in a single even layer. If this is not the case, use 2 trays.
- Put the vegetables in the preheated oven. 15 minutes into the cooking process, stir the vegetables so they have the chance to brown all over, and rotate the tray to insure even cooking. Repeat this process after another 15 minutes. Roast the vegetables for an additional 15 to 20 minutes, or until the vegetables are roasty brown and should smell almost like popcorn!. Check for doneness. This means taste some! If they aren't very roasty brown, let them go for another few minutes until they are. Season with salt, if needed. Transfer to a serving dish, garnish with chives and serve immediately.
ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)
This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!
Provided by qwertycook
Categories Appetizers and Snacks
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
- Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
- Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 21.9 g, Fat 40.7 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5.7 g, Sodium 86.9 mg, Sugar 11 g
SPICE-ROASTED CAULIFLOWER & JERUSALEM ARTICHOKES
Any recipe that includes cauliflower makes me a happy girl. In this dish I roast cauliflower (which is one of the easiest ways to cook it) together with Jerusalem arties (a.k.a. sunchokes), and the payoff is huge: You get great flavor and a really sexy texture. Then I add some spices. The end result is a super-special, slightly exotic side dish-with a minimum amount of effort. This is the way I like to roll!
Yield serves: 4 to 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F.
- In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.
- In a small bowl, combine the cumin and cayenne and add it to the veggies. Toss well to thoroughly combine.
- Spread the veggies on a baking sheet in one even layer-use two baking sheets if necessary. Roast for 20 minutes, then stir the veggies so they have the chance to brown all over, and rotate the pan to ensure even cooking. After 20 minutes, repeat this process again.
- Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender, and smell wonderful-almost like popcorn! If they aren't lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning if necessary.
- Remove the veggies from the oven, sprinkle with chives, transfer to a serving dish, and serve immediately.
SPICE-ROASTED CAULIFLOWER AND JERUSALEM ARTICHOKES
Number Of Ingredients 0
Steps:
- Preheat the oven to 375 degrees F.In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine.Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary. Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking. Roast another 20 minutes, then stir and rotate again.Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn! If they aren't lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.Remove the veggies from the oven, sprinkle with chives and transfer to a serving dish. Serve immediately.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 0
SPICE-ROASTED CAULIFLOWER AND JERUSALEM ARTICHOKES
Number Of Ingredients 0
Steps:
- Heat 1 tablespoon sesame oil in a large pot over medium-high heat. Add the carrots, celery and ginger; stir in the scallions, reserving 2 tablespoons scallion greens. Season the vegetables with a pinch each of salt and pepper and cook, stirring occasionally, until the ginger softens, about 2 minutes.Season the chicken with salt and pepper and add to the pot along with the chicken broth and star anise. Cover and bring to a simmer over high heat, about 5 minutes. Reduce the heat to maintain a simmer, cover and cook until the chicken is just cooked through, 6 to 8 minutes. Remove the chicken with tongs and transfer to a cutting board; let cool slightly, then shred.Meanwhile, increase the heat under the pot to high. Stir in the spaghetti and 3 cups water; cover and cook, stirring occasionally, until al dente, about 8 minutes. Stir in the wontons and simmer until tender, 1 to 2 minutes. Stir in the spinach and shredded chicken and heat through; season with salt and pepper.Divide the soup among bowls, discarding the star anise pods. Top with the reserved scallion greens and drizzle with the remaining 1 tablespoon sesame oil.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 281
Tips:
- Choose the right cauliflower and Jerusalem artichokes. Look for cauliflower heads that are compact and white, with no brown spots or blemishes. Jerusalem artichokes should be firm and smooth, with no signs of bruising or decay.
- Roast the vegetables at a high temperature. This will help to caramelize the vegetables and give them a delicious flavor.
- Be careful not to overcrowd the baking sheet. If the vegetables are too crowded, they will not roast evenly.
- Season the vegetables well. Use a variety of spices and herbs to taste, such as salt, pepper, garlic powder, onion powder, paprika, and cumin.
- Serve the vegetables immediately. Roasted cauliflower and Jerusalem artichokes are best served hot, straight out of the oven.
Conclusion:
Roasted cauliflower and Jerusalem artichokes are a delicious and healthy side dish that can be enjoyed as part of a variety of meals. They are easy to make and can be roasted in the oven or on the grill. With their slightly sweet and nutty flavor, these roasted vegetables are sure to be a hit with everyone at your table.
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