Roasted Cauliflower

Roasted Cauliflower

PREHEAT OVEN TO 400* F
PREP TIME: 10 MINUTES
COOK TIME: 28 MINUTES
SERVINGS: 4

Recipe courtesy of Simply Recipes

Recipe courtesy of Simply Recipes

INGREDIENTS

  • 1 head fresh cauliflower
  • 2-3 cloves of garlic, peeled and coarsely minced
  • 1 tbsp lemon juice
  • Olive oil
  • Coarse salt and freshly ground black pepper
  • Freshly grated Parmesan cheese

DIRECTIONS

  • Toss with lemon juice, minced garlic olive oil: Preheat oven to 400*F. Lightly oil a large roasting pan or baking sheet. Cut the cauliflower into florets and place them in a bowl. Toss with minced garlic. Sprinkle with lemon juice. Drizzle with olive oil and toss so that the florets are lightly coated with oil.
  • Spread on roasting pan and sprinkle with salt and pepper: Spread the florets out into a single layer on the roasting pan. Sprinkle with salt and pepper. If the oven hasn't reach 400*F yet, set aside until it has.
  • Roast until lightly browned: Place the cauliflower in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Use a fork to test for doneness; tines should easily pierce the cauliflower when done.
  • Sprinkle with Parmesan: Remove the cauliflower from the oven and sprinkle generously with Parmesan cheese.
  • Serve immediately and enjoy!

  Mediterranean Cauliflower Pizza

Mediterranean Cauliflower Pizza

PREHEAT OVEN TO 450*F
PREP TIME: 40 MINUTES
COOK TIME: 1 HOUR 10 MINUTES
SERVINGS: 4

Recipe courtesy of Eating Well

Recipe courtesy of Eating Well

INGREDIENTS

  • 1 medium head fresh cauliflower, trimmed and broken into small florets
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • 1/4 teaspoon salt
  • 2 Meyer lemons or 1 large regular lemon
  • 6 oil-packed sun-dried tomatoes, drained and coarsely chopped
  • 1/3 cup green or black olives, pitted and sliced
  • 1 large farm egg, lightly beaten
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 teaspoon dried oregano
  • Freshly ground pepper to taste
  • 1/4 cup slivered fresh basil

DIRECTIONS

  • Preheat oven to 450*F. Line a pizza pan or rimless baking sheet with parchment paper.
  • Place cauliflower in a food processor and pulse until reduced to rice-size crubmles. Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. Heat over medium-high, stirring frequently, until the cauliflower begins to soften slightly (but don't let it brown), 8 to 10 minutes. Transfer to a large bowl to cool for at least 10 minutes.
  • Meanwhile, with a sharp knife, remove the skin and white pith from the lemons and discard. Working over a small bowl, cut the segments from the membranes, letting the segments drop into the bowl (remove seeds). Drain the juice from the segments (save for another use). Add tomatoes and olives to the lemon segments; toss to combine.
  • Add egg, cheese and oregano to the cooled cauliflower; stir to combine. Spread the mixture onto the prepared baking sheet, shaping into an even 10-inch round. Drizzle the remaining 1 teaspoon oil over the top.
  • Bake the pizza until the top begins to brown, 10 to 14 minutes. Scatter the lemon - olive mixture over the top, season with pepper, and continue to bake until nicely browned all over, 8 to 14 minutes more. Scatter basil over the top. Cut into wedges and serve.