Sentences with phrase «toss cauliflower»

In a large roasting pan or baking sheet, toss the cauliflower florets with the olive oil and the fresh ground black pepper.

On a large rimmed baking sheet, toss the cauliflower florets, chickpeas and garlic cloves (just leave them whole) with 3 tablespoons of the olive oil and the cumin, salt and paprika.

On a parchment - lined baking sheet, toss the cauliflower with 1 tablespoons of the oil and 1/2 teaspoon salt.

In a large bowl, toss the cauliflower rice with the melted coconut oil, then divide the cauliflower between the baking sheets.

Toss the cauliflower around in the oil and seasoning, then spread out evenly in the tray.

In large mixing bowl, toss cauliflower and tomatoes with 1 tablespoon oil and arrange in single layer on rimmed baking sheet.

Toss the cauliflower florets with 1 Tbsp extra virgin olive oil and spread in a single layer on the prepared baking sheet.

Preheat oven to 425 degrees F. Toss cauliflower, carrots and broccoli in a bowl with olive oil, salt and pepper and toss until vegetables are coated.

On a large, rimmed baking sheet toss the cauliflower florets and garlic with the olive oil, then spread on a baking sheet.

On a parchment - lined baking sheet, toss the cauliflower with 1 tablespoon of olive oil, 1/2 teaspoon ground cumin and 1/2 teaspoon salt.

Toss the cauliflower with 1/4 cup of olive oil, 2 teaspoons of sea salt, and 1 teaspoon of pepper until each floret is evenly coated with oil and spices.

For extra flair, toss some cauliflower rice into the mix!

In large mixing bowl, toss cauliflower florets with extra virgin olive oil, curry, sea salt and pepper.

Toss cauliflower into batter making sure to coat each piece completely, then place battered cauliflower on a lightly greased, non-stick baking sheet.

Toss the cauliflower and garlic with 3 tablespoons olive oil and sea salt until well - coated.

Toss the cauliflower and rotate the pan to ensure even toasting.

For extra flair, toss some cauliflower rice into the mix!

Preheat the oven to 375 degrees F. Toss the cauliflower and potatoes with 1 tablespoon olive oil, 1/8 teaspoon red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Toss cauliflower with 1 tablespoon of olive oil and 1/4 teaspoon of salt.

Toss cauliflower, barley, breadcrumbs, shallot, celery hearts, celery leaves, parsley, parsley stems, lemon zest, lemon juice, and vinegar in a bowl; season salad with salt.

Toss cauliflower with olive oil, vadouvan, and 1 tsp.

Toss cauliflower florets with concentrated harissa paste and olive oil, then roast until golden brown and finish with grated Parmesan and a squeeze of lemon.

Toss cauliflower florets with olive oil and one tablespoon tamari and spread out in an even layer on the baking sheet.

Toss the cauliflower florets with 2 tablespoons olive oil, salt and pepper to taste.

Toss cauliflower and oil on a large rimmed baking sheet; season with salt and pepper.

Toss cauliflower and 2 Tbsp.

Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper.

Toss cauliflower and squash on a large rimmed baking sheet with 1 Tbsp.

For more flavor, toss cauliflower with the remaining ingredients while it is still hot.

In a medium - sized bowl, toss the cauliflower florets and garlic cloves (still in their papery skin) with 1 tablespoon olive oil.

Simply toss the cauliflower with olive oil, crushed rosemary, salt and crushed red pepper.

Toss cauliflower with 1 teaspoon olive oil and arrange in a single layer on one side of a rimmed baking sheet.

Toss the cauliflower in the batter and place on the baking sheet.

For a deeper flavor, toss the cauliflower in the Sriracha mayonnaise after 10 minutes, then return it to the oven to finish baking.

Make the curried cauliflower: While the rice is cooking, toss the cauliflower with the remaining 2 tablespoon oil, curry powder and 1/2 teaspoon salt on a rimmed baking sheet and spread it out in an even layer.

Immediately, scrape the pan with a metal spatula and toss the cauliflower and parmesan.

Toss cauliflower, oil and salt in a large bowl.

Toss cauliflower florets with lemon juice, olive oil, garlic and a dash of salt.

Toss cauliflower florets with coconut oil and cumin.

Toss the cauliflower florets in the olive oil, then spread them out on the prepared baking sheet so that no pieces are touching.

I might actually toss this cauliflower over some hot pasta and make a complete lunch out of it.

In a medium mixing bowl, toss the cauliflower with 2 teaspoons of refined coconut oil.

Toss the cauliflower florets and garlic cloves in a large bowl with 2 tablespoons of the olive oil, paprika, salt and pepper until everything is nicely coated with oil and spices.

In a bowl, toss the cauliflower with 2 Tbsp.

Simply toss the cauliflower in a mixture of olive oil and spices, and then let the oven do the rest of the work.

In a large bowl, toss the cauliflower with the oil, ginger and coriander and season with salt.

Toss cauliflower in 2 tsp oil.

Toss cauliflower with olive oil.

Toss the cauliflower and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400 degree oven until they start to caramelize, about 20 - 30 minutes, mixing half way through.

Toss the cauliflower on the with the olive oil, salt and pepper.