Time 45m Yield 4 Number Of Ingredients 9 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Toss cauliflower, mushrooms, garlic, red onion, red and yellow bell peppers, olive oil, vinegar, salt, and pepper together in a large bowl. Transfer to a 2-quart baking dish. Roast in the preheated oven until cauliflower is fork tender, about 30 minutes. Serve immediately.
Time 30m Yield 4 servings Number Of Ingredients 8 Steps:
Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.
Time 45m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes. In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside. In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs. Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.
Time 1h55m Yield 4 Number Of Ingredients 8 Steps:
Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally. Preheat oven to 450 degrees F (230 degrees C). Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish. Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.
Yield 6 servings Number Of Ingredients 6 Steps:
Preheat oven to 425˚F (220˚F). In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined. Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated. Spread the cauliflower on a greased, foil-lined baking sheet. Bake for 20 minutes. Stir the cauliflower and bake for an additional 10. Enjoy!
Time 15m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Remove outer leaves and break cauliflower into flowerets. Arrange cauliflower in a steaming rack; place over boiling water. Cover and steam for 5-8 minutes or until it reaches the tenderness that you like. Transfer to a serving dish and keep warm. Combine the remaining ingredients in a saucepan and cook over medium heat until hot. Pour this mixture over cauliflower and toss.
