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.
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.
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 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 1h15m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350. Layer cauliflower in a single layer, stems down in a 19x9 baking dish. Pour wine over cauliflower. Brush olive oil over cauliflower. Sprinkle garlic over cauliflower. Sprinkle oregano over cauliflower. Sprinkle salt and pepper over cauliflower. Cover dish with aluminum foil. Bake for 45 minutes. In a separate bowl combine breadcrumbs, romano, parmesan, and 2 tbsp olive oil. Mix until combined and mealy. At the end of the 45 minutes, sprinkle the crumb mixture over the cauliflower and garnish with the 4 sprigs rosemary. Return to the oven uncovered for another 15 minutes. Serve.
Time 1h Yield 8 serving(s) Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F. Set the cauliflower pieces in a 13 by 9-inch baking dish. Make sure it is in one single layer, stems side down. Pour the wine over top of cauliflower. Drizzle top of cauliflower with 2 tablespoon of olive oil. Top with oregano and basil, garlic, salt and pepper. Cover the pan with aluminum foil. Bake for 30 minutes. Meanwhile, in a small bowl combine breadcrumbs, parsley, parmesan, pecorino and 2 tablespoons of olive oil. Mix well until mixture is mealy and well combined. After 30 minutes of baking, remove pan from oven. Sprinkle the bread crumb mixture over the cauliflower. Return to oven, uncovered, and bake another 15 minutes. Serve.
