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Bathed in garlic butter, this whole roasted cauliflower recipe will be a stunning vegetarian centerpiece for any table.
Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside. Trim the base of the cauliflower to remove any green leaves and the woody stem.
This miso-mustard roasted whole cauliflower from Gisele Bündchen’s new cookbook, Nourish, is just as simple and drool-worthy—and arguably even easier to make.
1. Preheat the oven to 400°. On a large rimmed baking sheet, drizzle the cauliflower florets with the olive oil. Season them with salt and pepper and toss well. Roast for about 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown. Transfer to plates, garnish with the lemon wedges and serve hot or at room temperature.
Preheat the oven to 375?. In a large pot of boiling, salted water, cook the pasta for 12 minutes, uncovered, then drain in a colander. Melt the butter in a large saucepan over medium heat.
1 / 2 head cauliflower, cored and broken into florets (about 3 cups) 2 cup water; 2 cup skim milk, divided; 8 oz whole wheat medium shells (penne or fusilli also work well) 1 tsp Dijon mustard; 1 / 2 tsp kosher salt; 1 / 4 tsp cayenne pepper; 1 cup grated sharp cheddar cheese, divided; 1 cup grated provolone cheese, divided; 1 / 4 cup grated ...
We tenderize the broccoli and cauliflower in no time thanks to the microwave, then toss it with a no-cook sauce made of ranch powder, sweet-tart sun-dried tomatoes, and warming red pepper flakes.
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