Cauliflower is great any time of the year, but during the fall and winter months you can find especially full heads of the veggie and a bonus is the prices are great this time of year. Cauliflower is a nutritious addition to your table – it’s fat free, cholesterol free, very low in sodium, high in Vitamin C, and a good source of folate. One problem some folks have with cauliflower is they see it as a “bland” veggie – not having much flavor. The truth is, you can do so many things with cauliflower. Here are a few recipes that are sure to have you reconsidering this versatile veggie.
Parmesan Roasted Cauliflower is simple, yet delicious. You’ll combine cauliflower florets, sliced onion, fresh thyme, and garlic cloves on a rimmed baking sheet with olive oil, salt, and pepper. Roast at 425 degrees, tossing every so often, until almost tender (about 35-40 minutes). Sprinkle with parmesan cheese, toss to coat, and continue roasting until tender (another 10-12 minutes).
Courtesy of bon appetite
If you love breadsticks, but want to cut back on carbs, these Low Carb Cauliflower Breadsticks are for you. You’ll create the “breadstick” base by ricing the cauliflower in your food processor. Then combine it with mozzarella cheese, parmesan cheese, one egg, garlic, fresh basil, fresh parsley, salt, and pepper. Spread onto a parchment lined baking sheet and bake about 10-12 minutes. Remove from oven and top with more mozzarella cheese, return to oven, and continue baking until cheese is melted and starting to brown. Remove from oven and let cool 10 minutes. Cut into breadsticks and serve.
Courtesy of Real Housemoms
Roast Head of Cauliflower with Creamy Mushroom Sauce is a creative way to serve this veggie and quite tasty. You’ll roast the whole head of cauliflower in a roasting pan in a 450 degree oven for 45-50 minutes after brushing it with olive oil and sprinkling with salt and pepper. While the veggie is roasting, prepare your sauce by melting butter in a pan and adding diced onions and sliced mushrooms for about 10 minutes. Add minced garlic and chopped thyme for a minute. Add dry white wine to deglaze the pan. Add vegetable broth and cream, bring to a boil, and simmer until thickened. Mix in parmesan cheese and white miso paste and remove from heat. Season with salt and pepper to taste. You’ll spoon the sauce over the roasted cauliflower head, slice and serve.