Traditional recipes

Tossed Cauliflower

Tossed Cauliflower

1

tablespoon ground garlic

1/2

lb beef, cut in pieces

Salt, white pepper and seasoning, to taste

Cilantro, chopped (for garnish)

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  • 1

    Cover the bottom of a pot with oil and add the garlic and onion. Let cook for a few minutes.

  • 2

    When the onion is ready, incorporate the meat and season, to taste. Add the cauliflower. Cover and let cook for 10 minutes.

  • 3

    Add the red pepper and serve the “tossed cauliflower.” Sprinkle each portion with chopped cilantro to add extra color.

No nutrition information available for this recipe

More About This Recipe

  • Cauliflower is a very popular dish, but despite its popularity, there are many different options in terms of its flavor. I love cauliflower; I grew up eating it as a regular part of my diet. Just as there are a variety of flavors, there are also many different ways to prepare this veggie. I've tried it in salads, soups, roasted, fried and, my favorite, as tossed cauliflower. This “tossed cauliflower” recipe is as deliciosa as it is easy to make. If you want to eat something nourishing without sacrificing flavor, try this dish.

Buffalo Cauliflower Wings

Here’s a treat for you today: vegan wings! Love eating plant based foods? Here’s the way to have your cake and eat it too. Buffalo cauliflower wings! These tasty morsels are crispy on the outside, tender on the inside, and tossed with spicy, tangy buffalo sauce. You’ll see these in restaurants here in the US these days…and this recipe? It tastes just as good as restaurant-style. Better, in fact! Let’s be honest: this one requires a bit of time and effort. But if you’re craving vegan wings: this is your recipe! Let’s get cooking!


Lemon Paprika Roasted Cauliflower Recipe

This post is sponsored by STAR FINE FOODS, maker of awesome Olive Oils, Vinegars, glazes, capers, anchovies, onions, and the list goes ON and ON! Thank YOU, friends, for supporting the brands that make Diethood possible!

Lemon Paprika Roasted Cauliflower Recipe – Tender roasted cauliflower tossed in olive oil, seasoned with a delicious lemon-paprika mixture, and roasted to a perfect golden brown.

Hello Hello! Happy Monday! Happy MLK Day!

As you read this, I’m probably on my way to the airport, saying 10,000 prayers on the way there because, I hate flying. It’s also -30 degrees (literally) and I’m thinking that the plane will be frozen and we won’t have to get on it.

But last night’s dinner included this lovely cauliflower recipe and I couldn’t be happier!

I ignored everything cauliflower for a long time. A long, long time. Know why? Because my Baba (Grandma) would tell me that, back in her heyday, cauliflower was animal feed. True story.

Every time she saw someone pay for a head of cauliflower, she would cross herself, and mumble out a few words about how people nowadays will eat _____ (fill in the blank) if they believed it would make them skinnier, younger, richer, etc… She was da bomb diggidy! Miss her. ♥

But, speaking OF buying cauliflower… since when is a head of cauliflower $6 bucks?! Ain’t that a bit much? As I was putting it in my grocery cart, I said to my six year old, “there better be some gold coins inside of this thing”. TO which she replied, “You wish!”.

Yah…I didn’t find gold. BUT I did find a darn good tasty delicious veggie side dish that I couldn’t stop eating. I wanted more. Sorry BABA!!

Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with STAR’s Lemon Peel Olive Oil, plus my own blend of lemon-paprika seasoning. The fresh aroma and flavor of the lemon olive oil was an excellent choice for these vegetables, but more importantly, it is 100% natural with no added preservatives, flavorings or colorings. It’s also high in monunsaturated fat, no cholesterol, no carbohydrates, no trans fat and it’s gluten free. FYI.

And the thing is, it smelled and tasted so good, I could have jugged it all down. The bottle of olive oil, that is. Don’t worry, I didn’t. But it smelled great… thought I should have.

The cauliflower though? it’s probably something I could eat day in and day out, without getting sick of it. Besides, it’s so simple, everyone needs to have this as their go-to veggie side-dish recipe.

FYI again. I sometimes like to cut up the cauliflower into “steaks” and roast it that way, and other times I cut it up into florets. It’s all up to you. There’s no right or wrong way, and it takes just as long to roast them, no matter how you do it.

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Nutrition Information:

Yield:

Serving Size:

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

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Roasted Cauliflower

This roasted cauliflower recipe is always a hit because roasting brings out cauliflower's natural sweetness. As the vegetable carmelizes in the oven, it results in a nutty sweetness that tastes much different from raw cauliflower. Lemon juice adds a bit of zing to this recipe, balancing out the mellow garlic and cauliflower combination. It's a super simple recipe that lets the oven do most of the work. Because of that, it's a great dish to have kids help prepare. The more you can get your kids in the kitchen helping, the more likely they are to eat what they made. Help your child use a small paring knife to break apart the cauliflower. If that's too much, they can probably break some pieces off by hand and can help spread the vegetable on the baking sheet.

The roasted cauliflower is a versatile dish. You could eat it as is as an accompaniment to any meal. It could also be used as a key ingredient in a grain bowl, fall salad, or tossed with additional toppings like feta cheese, parsley, and roasted walnuts to make into a more complete and complicated side dish. Store any leftover cauliflower in a sealed container in the refrigerator for 4 to 5 days.


Korean-Style Popcorn Cauliflower

Our favorite vegetable is pretty darn versatile. Case in point: Korean-style popcorn cauliflower, which is lightly fried and then tossed in sticky gochujang-honey sauce. Hellooo, dream appetizer.

Cauliflower Nuggets

½ teaspoon freshly ground black pepper

1 head cauliflower, cut into bite-size florets

Sesame seeds, for finishing

Minced chives, for finishing

1. Make the Sauce: In a medium pot, stir together the gochujang, soy sauce, honey and water. Heat the sauce over low heat until it barely simmers. Keep warm.

2. Make the Cauliflower Nuggets: Pour 2 to 3 inches of oil into a large sauté pan. Heat the oil over medium-high heat until it shimmers on the surface and reads about 350°F on a thermometer. (Or you can test the oil with a piece of cauliflower: If it bubbles and stays at the surface after you drop it in the oil, then you&rsquore good to go.)

3. Line a baking sheet with a few layers of paper towels. Whisk the eggs in a large, shallow bowl.

4. In another large, shallow bowl, whisk the flour with the salt, black pepper and cayenne.

5. Working with a few pieces at a time, dip the cauliflower florets into the egg until they are well coated. Then dip them into the flour mixture and toss well to coat. Repeat with the remaining cauliflower.

6. Working in batches, fry the cauliflower until the pieces are evenly golden brown, 6 to 9 minutes. Remove the cauliflower with a slotted spoon and drain on the prepared paper-towel-lined baking sheet.

7. In a large bowl, toss the cauliflower with the sauce and toss until well coated. Serve immediately, garnished with sesame seeds and chives.


Tips to Buy, Store and Cook Cauliflower | How To Buy and Prepare Gobi

While buying cauliflower, always go for the ones that have white florets without any sign of discoloration. Make sure that the veggie is fresh in its entirety - from florets to its leaves. You can choose to cook its stem and leaves as well. Break it into small portions to speed up cooking. Do not overcook it as it may tend to get soggy. Go for a quick boil or steam it. You can choose to sauté or stir fry it or even add it raw to your salads for that extra crunchiness.

Cauliflower is very versatile and can be used in a lot of ways. From soul warming soups, cool fresh salads to snappy snacks, sensational curries and much more. You'll be surprised by the variety of dishes that it can serve you with.


Position a rack in the center of the oven and preheat to 425 F/220 C/Gas 7. Line a large rimmed baking pan with foil.

In a large bowl, toss the cauliflower florets with the olive oil, garlic, salt, pepper, and Parmesan cheese. Alternatively, toss all the ingredients directly on the baking pan.

Spread the cauliflower out in an even layer on the pan.

Roast for 25 to 30 minutes, turning every 10 minutes, or until the cauliflower is tender and lightly browned.

Transfer the cauliflower to a serving bowl with all the brown bits in the pan. Enjoy.

  • Choose a large baking sheet that allows the cauliflower to be spread out in a single layer. Overcrowding can lead to mushy cauliflower.

Is This a Healthy Cheese Cauliflower Dish?

Cauliflower is touted as one of the healthiest vegetables because it's a good source of many vitamins and minerals.   Pair that with its versatility, and it's no wonder cauliflower is being used as a stand-in for everything from mashed potatoes to chicken. Cheese is one of the best pairings for cauliflower, and the duo is used often in recipes. Many cheesy cauliflower recipes use cheddar and nutritionally it is comparable to Parmesan. However, it's the quantity that counts. Where cheddar recipes tend to get really cheesy with 1 1/2 cups or more, Parmesan is often just 1/2 cup. Additionally, this roasted recipe skips the milk and butter commonly found in baked cauliflower recipes, so it is a healthier option.


8 Vegetarian Cauliflower Recipes

Today I’m sharing 8 of my favorite vegetarian cauliflower recipes in hopes of inspiring you to use more of this delicious vegetable in your cooking! I’m obsessed with how versatile cauliflower can be – it can be roasted, tossed into salads, served as a main, and even blended into soups to create a creamy base. What’s not to love?

These Coconut Cauliflower Bites with Creamy Honey Mustard Yogurt Sauce are a delicious veg snack when you are craving something crunchy and salty. These would be perfect to serve during your next movie night or as an afternoon snack for the family.

This delicious Coconut Cauliflower Bowl With Spicy Mango Vinaigrette is a filling and veggie-packed option perfect for lunch or dinner.

This Roasted Broccoli & Cauliflower Bowl with Spicy Peanut Sauce & Tangy Jalapeno Broccoli Slaw is packed full of vegetables which makes it a healthy make-ahead lunch or easy dinner.

This Cauliflower Parmesan is a winter twist on the classic Eggplant Parmesan dish. This cheesy cauliflower recipe is a perfect vegetarian main for date night or even a weeknight meal.

Looking for a vegetarian steak alternative? This roasted cauliflower steak is easy to make and is packed with flavor thanks to the carrot top pesto!

This Buffalo Cauliflower Bowl with Greek Yogurt Ranch and Spicy Quick Slaw is an easy and quick veg-packed meal perfect for lunch or dinner! All the components can be made ahead of time for a quick weekday meal.

This Roasted Cauliflower & Dates Couscous Salad with Creamy Tahini is a great vegetarian side dish or easy lunch for any season.

This Vegetarian Loaded Baked Potato & Cauliflower Soup with Coconut Bacon is the perfect weeknight meal on a chilly evening. Serve it with as many or as little topping as you have on hand.

Let me know in the comments below what your favorite cauliflower recipes are and make sure to tag me on Instagram and use #vegetarianventures when trying any of these 8 vegetarian cauliflower recipes out!

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Chipotle Cauliflower Tostadas

These Chipotle Cauliflower Tostadas are the most delicious meatless meal!! I still can’t believe how simple and tasty these turned out!

In this meatless recipe, cauliflower florets are tossed in a lovely spice mixture and roasted until golden brown. Then, they are served on a crisp tortilla (aka tostada) that is smothered in flavor-packed black beans (thanks to some salsa verde), amongst some other delicious toppings like avocado, arugula, and pickled red onions to finish it all off. The end result is so, SO delicious.

I will say that this is definitely a fork-and-knife eating tostada but the black beans do help everything hold together a little more, but it’s still a little messy if you try to eat it with your hands. But I’ll let you decide for yourself how you want to eat it because no matter what, you’ll have a deliciously flavorful dish you will love with these Chipotle Cauliflower Tostadas.

All in all, the finished product is such a satisfying and nutritious meat-free dinner that I know you will just love. If you are looking for more vegetarian options, here are some of my favorites:


Watch the video: Should A Man Get His Salad Tossed?!? - A Dose Of Los EP11 (January 2022).