Sentences with phrase «about roasted cauliflower»

-LSB-...] call it the power of suggestion if you will, but I heard a few friends talk about roasted cauliflower lately, and I've seen a few roasted cauliflower recipes shared on pinterest that peaked my -LSB-...]

i was excited about the roasted cauliflower and I love chickpeas, but this didn't really come together for me.

I'm also all about roasted cauliflower soup and cauliflower rice tabouli, but growing up I had no idea cauliflower was so versatile.

For some reason unknown to me, I started thinking about some roasted cauliflower I had five years ago at a now - defunct restaurant in DUMBO.

One good thing about roasted cauliflower soup is it's hard to mess up.

Not exact matches

Arrange the cauliflower in a single layer on a baking sheet, and roast in a preheated 400F / 200C oven until lightly golden brown, about 20 - 30 minutes, flipping in the middle.

Bake on the middle rack for about 35 - 45 minutes, tossing the cauliflower halfway through, until they are fully roasted and you see a good amount of brown edges.

I'm partial to roasting most vegetables this time of year, and there is something about the crusty edges and nutty taste of a roasted cauliflower floret that certainly shames any past habits of steaming.

Talking about spices, I think the best part of this Spicy Roasted Cauliflower Recipe is that you can use any spice you prefer.

honestly I could eat either steamed or roast cauliflower — though I know what you mean about roasting making everything taste better!

Toss cauliflower again, drain off any excess liquid (reserve for another use if desired), spread cauliflower and onion in an oiled roasting pan, and roast for about 20 minutes or until tender and beginning to caramelize, stirring once or twice during roasting process.

The awesome thing about this salad is that it is totally customize - able to whatever vegetables you have on hand — roasted Brussels sprouts, roasted zucchini, broccoli, or cauliflower would all be awesome as toppings.

I served these with roasted brussels sprouts and cauliflower (simply roast them in olive oil and sea salt on 375 for about 45 minutes, tossing them every 15 minutes until crispy and delicious), but I recommend serving them with some creamy mashed potatoes or egg noodles as well (or even some crusty French bread) to mop up that delicious spicy - savory - chocolate - chile - wine sauce.

I'm especially excited about the crockpot broccoli cheese soup and the roasted cauliflower soup.

This past Sunday, a damp, dreary cold day that was perfect for inhabiting our kitchen, we set about making these Roasted Short Ribs With Cauliflower And Celery.

Roast the cauliflower in the preheated oven for 45 minutes flipping them once after about 25 minutes.

Roasted Cauliflower 1 medium head fresh cauliflower (about 1 3/4 to 2 pounds) 2 tablespoons olive oil 1/4 teaspoon fine sea salt Freshly ground black pepper Fresh lemon wedges such as Cauliflower 1 medium head fresh cauliflower (about 1 3/4 to 2 pounds) 2 tablespoons olive oil 1/4 teaspoon fine sea salt Freshly ground black pepper Fresh lemon wedges such as cauliflower (about 1 3/4 to 2 pounds) 2 tablespoons olive oil 1/4 teaspoon fine sea salt Freshly ground black pepper Fresh lemon wedges such as Meyer lemon

This Garlic Parmesan Roasted Cauliflower is about to knock your socks off!

Granted, it's still seasoned, but something about the texture of roasted cauliflower is just awesome.

1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup chopped fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas, for garnish (optional)

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.

I make roasted cauliflower all the time but never thought about doing it whole I usually slice mine thinly and roast the whole pieces along with crumbles.

At my table, the whole roasted cauliflower was demolished in about 5 minutes.

A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large salad with all kinds of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.

8 cups cauliflower florets, chopped into bite - size pieces 2 heads of garlic, broken into cloves, skin left on and root end trimmed 6 tablespoons good olive oil plus 1 - 2 extra teaspoons finishing olive oil, divided 2 teaspoons freshly squeezed lemon juice [about 1/2 lemon] 1/2 teaspoon freshly grated nutmeg 6 tablespoons pepitas [buy them already roasted and salted at Whole Foods or other high - end grocery store] 2 - 3 tablespoons fresh parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for serving

I'm not sure what I am more excited about, sharing this delicious Roasted Cauliflower Salad...

Roast the cauliflower for about 40 minutes, flipping and rotating the sheets halfway through, until florets are just beginning to brown.

When cauliflower is finished roasting, add about half to the pot with broth and beans.

Roast the cauliflower for about 40 minutes, flipping and rotating the sheets halfway through [note: my cooking time was considerably longer than the original recipe, principally because I doubled the batch.

Roast it for about 20 minutes and then remove the parchment and roast for another 5 - 8 minutes or until the top is slightly crispy and the cauliflower slightly softRoast it for about 20 minutes and then remove the parchment and roast for another 5 - 8 minutes or until the top is slightly crispy and the cauliflower slightly softroast for another 5 - 8 minutes or until the top is slightly crispy and the cauliflower slightly softened.

And while I rave up and down about how much he likes things like cauliflower and roasted broccoli and salmon, but really, all he wants is chocolate chips and peanut butter.

PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided

Roast on middle rack, turning halfway through, until cauliflower is tender and browned, about 30 minutes.

Thinking more about it, I imagine you could use the sauce / marinade to roast any number of ingredients beyond winter squash or sweet potatoes - for ex: tempeh, broccoli, cauliflower.

According to the Chocolate Lover's Club, it goes with just about anything and they reference some unusual combinations from seafood and cheese to roasted cauliflower.

If you want, you can hold back about a third of the cauliflower and roast it instead of boiling.

Roast the vegetables for 40 minutes until the cauliflower is slightly browned, stirring about three times during the baking time.

Roasting cauliflower is as simple as tossing the vegetable with olive oil, salt and pepper, then cooking it at high heat for about 25 minutes.

It was with all that in mind that this roasted cauliflower & edamame hummus came about.

Transfer the cauliflower to a baking sheet and roast, turning occasionally, until the cauliflower is tender and golden brown, about 20 minutes.

Roast until the cauliflower is barely tender when pierced with a fork, turning occasionally, about 25 minutes.

(source) It's also nice that both toppings can be whipped up in just about 15 minutes, while your cauliflower is roasting to perfection.

This roasted cauliflower soup is comforting and one you can feel good about eating.

Flipping halfway through, roast until cauliflower is tender and golden, about 20 - 25 minutes.

Roast the cauliflower in the oven until the center core or stem section is tender when pierced with a knife, about 20 minutes.

I love roasted cauliflower, but I've never thought about considering it popcorn.

So with my second cauliflower I followed your recipe except for how to prep the cauliflower «rice» — instead of boiling I spread it on a baking sheet and baked it for about 20 min or so at 375 to roast the cauliflower.

and let's just ride this tasty yummies train and talk about this roasted curry cauliflower with feta + cilantro because I love the idea of adding contrasting flavors + textures (cheese, fresh herbs) to simple roasted veggies.

Roast cauliflower until tender, about 15 minutes.

I love roasted cauliflower and so do my kids — we make it about once a week.