Instructions. Preheat oven to 400 degrees. Put the cauliflower in a large pot of boiling salted water, and blanch for 2 to 3 minutes, or until just tender when pierced.

Instructions. Heat the oil in a wok over high heat and add the cauliflower florets. Fry for about 8 minutes, stirring regularly until the cauliflower is well browned.

In a large, heavy-bottomed pot, Dutch oven or cocotte that will fit the whole head of cauliflower standing up on its base and covered, warm the olive oil over medium-high heat and toss in the ...

Drain and pat dry; keep the cooking water hot. In a large, deep skillet, melt the butter in the olive oil. Add the onion, garlic and rosemary, season with salt and pepper and cook over moderate ...

Preheat oven to 425°F. Toss together cauliflower, shallots, oil, 2 teaspoons salt, paprika, and black pepper on a large rimmed baking sheet. Spread mixture in a single layer.

Both hot pot and dry pot contain a similar kaleidoscope of different ingredients: meat, seafood, and tofu, vegetables like wood ear, oyster, and enoki mushrooms, bamboo shoots, cauliflower, daikon ...

Cauliflower recipes abound, many involving cheese, ... If you have the time, you can wash and dry your cauliflower florets up to 2 days before roasting. Cut a flat edge.

Heat 1 tablespoon oil in same pot over medium-high heat. Add spinach and toss until just wilted but still bright green, about 3 minutes. Transfer spinach to sieve set over large bowl and drain well.

INSTRUCTIONS. Preheat oven to 400F. Chop cauliflower, and arrange on two lined baking trays in single layer. Season cauliflower with olive oil, salt and pepper, tossing to coat and roast for 30 ...

Preheat oven to 400 degrees. Put the cauliflower in a large pot of boiling salted water, and blanch for 2 to 3 minutes, or until just tender when pierced. Drain the cauliflower, and set on a ...