3:22 pm by Unknown
From : http://www.yummly.com/recipe/external/Roasted-spicy-cauliflower-309859
Ingredients:
1 large head cauliflower, cored and cut into florets
2 T extra-virgin olive oil
1 tsp. red pepper flakes (I used Aleppo pepper)
pinch salt
fresh ground black pepper to taste
Instructions:
Preheat oven to 400 F. Placed cut up cauliflower, olive oil, red pepper flakes, salt, and pepper into mixing bowl and stir well to combine and coat cauliflower with oil and red pepper. Arrange in single layer on heavy baking sheet or baking dish. Roast until softened and golden brown, 25-30 minutes. Serve hot.
3:57 pm by Unknown
From : http://www.taste.com.au/recipes/25119/cauliflower+mornay?ref=collections,cauliflower-recipes
Ingredients
1 (800g) small cauliflower, trimmed, cut into large florets
50g butter
1/4 cup plain flour
2 cups milk
3/4 cup grated cheddar cheese
1/2 cup fresh breadcrumbs
Step 1
Preheat oven to 200°C/180°C fan-forced. Cook cauliflower in a saucepan of boiling water for 5 minutes or until just tender. Drain.
Step 2
Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually add milk, stirring until smooth. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce has thickened. Remove from heat. Stir in 1/2 cup cheese. Season with salt and pepper.
Step 3
Pour half the sauce into a 6 cup-capacity ovenproof dish. Arrange cauliflower over mixture. Top with remaining sauce. Combine breadcrumbs and remaining cheese in a bowl. Sprinkle breadcrumb mixture over cauliflower mixture. Bake for 20 minutes or until golden. Serve.
3:54 pm by Unknown
From : http://www.taste.com.au/recipes/27328/cauliflower+with+chilli+and+mustard?ref=collections,cauliflower-recipes
Ingredients
60ml (1/4 cup) vegetable oil
1 brown onion, halved, thinly sliced
2 garlic cloves, thinly sliced
3 long fresh green chillies, thinly sliced
2 tsp mustard seeds
1 tsp ground turmeric
1kg cauliflower, cut into large florets
125ml (1/2 cup) water
1 tsp tamarind puree
Step 1
Heat the oil in a wok over medium-high heat. Cook the onion, stirring occasionally, for 7 minutes or until soft and golden. Add the garlic and chilli and cook, stirring occasionally, for 2 minutes or until aromatic. Add the mustard seeds and turmeric and cook, stirring, for 30 seconds or until aromatic and the mustard seeds pop.
Step 2
Add the cauliflower and stir to coat. Add the water and tamarind puree and simmer for 4 minutes or until the cauliflower is tender crisp. Season with salt. Transfer to a serving dish.
11:37 am by Unknown
Ingredients
1 tsp (5 mL) paprika
1/2 tsp (2 mL) salt, divided
Pepper
1/2 tsp (2 mL) finely grated orange zest
1 tbsp (15 mL) orange juice
1 tbsp (15 mL) butter, melted
1 small head cauliflower, cut into about 1-1/2-inch (3.5 cm) florets
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) 5% or 10% cream
1 cup (250 mL) drained roasted red peppers, puréed
Preparation
Preheat oven to 400°F (200°C).
In a small bowl, combine paprika, 1/4 tsp (1 mL) each salt and pepper, orange juice and melted butter. Spread cauliflower on a large rimmed baking sheet; pour butter mixture over top and toss to evenly coat.
Roast, stirring twice, for about 25 min or until cauliflower is browned and tender.
Meanwhile, in a small saucepan, whisk together flour and remaining salt; gradually whisk in cream. Cook over medium heat,
whisking constantly, for about 5 min or until bubbling and thickened. Stir in roasted red pepper purée and orange zest;
season to taste with pepper.
Transfer cauliflower to a serving dish and drizzle with sauce.
Tips
For the roasted red peppers, you’ll need about 2 medium sweet red peppers, roasted and peeled, or one 370 mL jar, drained. If buying a jar of roasted peppers, be sure not to buy pickled ones as they are too acidic for this dish. Purée in a tall cup with an immersion blender or in a food processor or blender; you should have about 3/4 cup (175 mL) purée.
The cream sauce can be made ahead and refrigerated in an airtight container for up to 3 days. Reheat in a saucepan over medium-low heat, stirring often, for about 3 min or until hot and bubbling. The cauliflower is best if roasted just before serving.
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