Oven Roasted Cauliflower with Garlic, Olive oil, and Lemon Juice

Oven Roasted Cauliflower with Garlic, Olive oil, and Lemon Juice

5 cups cauliflower, cut to eating size
1/4 cup extra virgin olive oil
1 TB garlic, minced/grated
2 TB lemon juice
1 tsp salt
1/2 tsp pepper
2 TB parm cheese, grated
1 chives, for ganish (I left this out since we have no garden anymore)

Preheat oven to 500 (I did 450) degrees. Place cauliflower in large roasting pan. Drizzle the olive oil over the cauliflower and season with the garlic, lemon juice, salt, and pepper. Put in oven for 15-20 minutes, stirring occasionally to ensure even roasting. Remove from oven and sprinkle with parm cheese. Garnish with chopped chives.

(PS. This is not my picture and I don't know why theirs looks so cheesy. 2 TB of cheese is not that much.)

Cauliflower Mac and Cheese

Ingredients:
3 cups uncooked macaroni or other small pasta
3 cups cauliflower florets (1 medium head)
2 TBS extra-virgin olive oil
2 TBS all-purpose flower
1 cup milk
11/2 cups shredded sharp cheddar cheese (I used a blend of cheeses that had cheddar)
1/2 cup extra firm tofu, crumbled (I did not add this)
1/2 TSP salt
1/4 TSP freshly cracked pepper
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese

Preheat the oven to 375 F
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. When there are 3 minutes of cooking time left, add the cauliflower to pot and let it cook with pasta for the remaining time. Drain.
In another large pot (I used the same pot), heat 1 TBS olive oil over medium heat. Whisk in the flour until smooth. Whisk in the milk, cooking until thickened, about 4 minutes. Remove from the heat and stir in the cheese, tofu, salt, pepper, cooked pasta, and cauliflower.
Transfer the mixture to 9x13-inch baking dish. Stir together the breadcrumbs, Parmesan, and remaining 1 TBS olive oil. Sprinkle over pasta. Bake for 30 minutes, or until breadcrumbs are golden brown.
Serves 6
Tip: make a double batch and freeze half before baking (up to 3 months) when tightly sealed.
Recipe from the yummy mummy kitchen book (Marina Delio)

Roasted Garlic Cauliflower

Ingredients

2 tablespoons minced garlic

3 tablespoons olive oil

1 large head cauliflower, separated into florets

1/3 cup grated Parmesan cheese

salt and black pepper to taste

1 tablespoon chopped fresh parsley

Directions

1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

from allrecipes

Mashed Cauliflower

Ingredients:
-2 heads cauliflower, trimmed and roughly chopped
-4-6 garlic cloves, whole
-2 tsp fresh thyme (or a little over 1 tsp dried thyme)
-4 Tbs butter
-3/4 tsp + salt
-1/2 tsp pepper

Bring a large pot of water to a boil.  Add the cauliflower and garlic and cook 6-8 minutes, or until fork tender. Drain and put in food processor or puree with an immersion blender. Add the butter, thyme, salt and pepper. Puree until smooth. Top with a little Parmesan cheese if desired. Serves 8.

Fried Cauliflower

Ingredients:

1 c. plus 2 tbsp. flour
1/2 tsp. salt
1 egg, beaten
1 c. milk
2 tbsp. vegetable oil
1 med. head cauliflower, broken into flowerets
Vegetable oil for frying

Directions:

Combine flour and salt in a medium mixing bowl. Combine egg, milk, and oil in a small mixing bowl. Add egg mixture to flour mixture, stirring just until moistened. Dip cauliflower into batter; fry in deep hot oil (375 degrees) until golden OR I just use a few Tbs oil instead of deep frying to save oil and decrease the fat content. Drain on paper towels. Serve immediately.