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Main for side = roasted cauliflower

linguafood Apr 15, 2009 11:29 AM

No, I don't want a food exchange with someone '-D

I want to roast cauliflower tonight for dinner b/c the weather outside is disgusting, but I'm kinda stumped as to what to serve with it. I'd like it to be low-key, as I don't have much time for prepping. What would complement the sweet-roasted goodness? Fish? Meat? Shrimp?

Gaaaa. I'm drawing a blank here --

  1. Squirrels Apr 15, 2009 11:37 AM

    Could be anything - I don't think there's a limit here. It might depend on exactly what you want to top it with (if anything) but the sky is truly the limit. Could be a steak, could be a whole chicken, could be par boiled and sauteed with shrimp.

    1. lynnlato Apr 15, 2009 11:54 AM

      Simple = spaghetti w/ oil, garlic & red pepper flakes. Squeeze of fresh lemon too. Maybe some italian parsley to brighten up the plate. :)

      Or lemon roasted chicken thighs. I know I post about this all the time but take the zest of two lemons and muddle it w/ Kosher salt and freshly ground black pepper. Juice the lemons in a roasting pan, put the thighs in skin side up and slather the skins w/ the zest mixture. Let sit for 15 mins or so and then roast in a preheated 425 degree oven for 40 mins or so.

      1 Reply
      1. re: lynnlato
        goodhealthgourmet Apr 15, 2009 12:33 PM

        another vote for the roasted chicken with lemon...i might add capers & a splash of white wine.

        and though i always love simple, roasted cauliflower, a tahini sauce would also be great with it.

      2. KayceeK Apr 15, 2009 12:03 PM

        I say a nice flakey fish on a bed of rice.

        1. c
          Cebca Apr 15, 2009 12:51 PM

          I definitely agree with the roasted chicken thighs, lemon sounds delicious but if thats not your thing I always get great results by mixing yogurt with some spices, making a few slits in the skin and then slathering the yogurt on and roasting. Spice suggestions:

          1. za'atar
          2. garam masala and orange zest (add a tiny bit of juice the chicken will really pick up the citrus flavor)
          3. curry powder

          Those are just my favorites but you could really go anywhere with this. I did a similar chicken a few weeks ago where I just stuffed a bunch of chopped up fresh herbs under the skin and roasted it that way. Hard to go wrong there. PLUS, if you go the roasted chicken route you can do the chicken same time you do the cauliflower, and since everything just has to sit in the oven you can relax while the food goes.

          And to end, a confession - if I'm cooking for myself I'll often just roast up a ton of vegetables and thats it. A dinner of roasted cauliflower, brussel sprouts, and sweet potatoes = divine.

          9 Replies
          1. re: Cebca
            goodhealthgourmet Apr 15, 2009 01:24 PM

            definitely like the za'atar suggestion for the chicken, as i also use it to garnish my lemon-tahini cauliflower!

            1. re: goodhealthgourmet
              l
              lexpatti Apr 16, 2009 06:15 AM

              tell me more about this tahini sauce. I love tahini and run out of things to do with it. I love a dip made with yogurt, soy sauce, tahini.

              1. re: lexpatti
                goodhealthgourmet Apr 16, 2009 06:37 AM

                GHG's LEMON-TAHINI SAUCE

                2 cloves garlic, minced (about 2 tsp.)
                1 tsp. olive oil
                1 tsp. ground cumin
                ½ tsp. cayenne pepper
                ¼ cup fresh lemon juice
                ¾ cup tahini
                ½ Tbsp. wheat-free tamari
                ¼ - ½ cup spring water
                1 Tbsp. chopped fresh parsley

                Heat olive oil in small saucepan over medium heat. Sauté garlic in oil until fragrant and lightly golden (but not browned), approximately 1-2 minutes. Add cumin, and sauté for about a minute, stirring frequently, until fragrant. Stir in cayenne, lemon juice, tahini, tamari, and ¼ cup of water. Simmer over low heat for 2-3 minutes, adding additional water by the tablespoon if it’s too thick. Remove from heat, stir in parsley, and serve over roasted cauliflower (or broccoli). Garnish with additional parsley, toasted sesame seeds, and a sprinkling of za’atar.

                1. re: goodhealthgourmet
                  l
                  lexpatti Apr 16, 2009 07:06 AM

                  yum yum yum!!! Thanks so much - I know what's for dinner - bet it would be good over roasted cabbage too. Or eggplant and polenta maybe. I have to use up an eggplant soon.

                  1. re: lexpatti
                    goodhealthgourmet Apr 16, 2009 12:26 PM

                    ooh, i'll bet it will be delicious with roasted eggplant. enjoy!

                  2. re: goodhealthgourmet
                    l
                    lexpatti Apr 18, 2009 07:18 PM

                    Ok, so I did this tonight with roasted brocoli and something went wrong - it hardened up fast and even after added more water to thin - it curdled. It was good/great flavor, but not silky creamy. I changed one thing and used Braggs Liq. instead of soy or tamari - could that have done it??

                    1. re: lexpatti
                      goodhealthgourmet Apr 19, 2009 01:08 PM

                      weird. the Bragg's definitely shouldn't have made a difference. did you *boil* it? because a hard boil could have caused the problem. next time (if you make it again), be sure to bring it to a low simmer at most, and try stirring in the lemon juice at the last minute after you take it off the heat.

                      i'm sorry the texture went wonky on you but at least it tasted good!

                    2. re: goodhealthgourmet
                      alliegator Jul 2, 2011 07:17 AM

                      Oooh, this looks fantastic. I am not a fan of broccoli, but know I should eat it for the health benefits, I think this might just be the ticket!!! I Plan to give it a whirl at somepoint this week--thanks for sharing :)
                      And yup, I relize this thread is ancient, I cam across it following links from the more recent black bean dip thread, lol.

                2. re: Cebca
                  lynnlato Apr 15, 2009 02:00 PM

                  Yum, this sounds tasty. I'll have to remember next I roast chicken. I also agree that a plate full of roasted veggies is definitely a good thing. And if you need some protein "just because" throw on some chopped bacon!

                3. f
                  FoodyGirly Apr 15, 2009 02:32 PM

                  I know I'm too late in this dance, but I absolutely love a nice beefy side with roasted cauliflower. And also a nicely roasted chicken too. Have a lovely dinner whatever you decide!

                  1 Reply
                  1. re: FoodyGirly
                    linguafood Apr 15, 2009 05:29 PM

                    Well, guess what FG -- you may have been late for the dance, but a nice beefy "side" it was, i.e. a nice big fat rib-eye my man and I split topped with some red wine buttered mushrooms ! The cauliflower came out well, though fresh would've been even better, and yielded more. I can't wait to make it again. The tahini sauce sounds intriguing, especially since I KNOW I absolutely love fried cauliflower added to falafel or shawarma sandwiches --

                    thanks, all!

                  2. asianbun Apr 20, 2009 10:48 AM

                    This is the easiest, laziest, 3-ingredient recipe for roasted cauliflower that always garners a lot of "Wows"--and i barely have to try! I created this dish after reading a Chow version of this dish ("soy sauce & black pepper cauliflower), thinking---"wait, i can make this even more authentic (after all, i'm asian) and even flavorful and spicier.!" What i love are all the roasted little bits of marinated cauliflower that explode with caramelized deliciousness.

                    If you love black peppercorns and heat, you will LOVE this dish.

                    SPICY BLACK PEPPER ROASTED CAULIFLOWER

                    1 head cauliflower, chopped into florets
                    olive oil
                    3-4 tablespoons of Lee Kum Kee Black Pepper Sauce (found in most aisles for Asian foods in the grocery store)
                    chopped cilantro for garnish

                    1>preheat over to 350 degrees.
                    2>Dilute black pepper sauce with a good splash of olive oil (or water, if you're counting calories) so it's more runny instead of thick. Toss with Cauliflower in a bowl until evenly coated.
                    3>Roast 40 minutes or until desired texture.
                    4> toss with freshly chopped cilantro.

                    2 Replies
                    1. re: asianbun
                      linguafood Apr 20, 2009 12:05 PM

                      Thanks, ab, that sounds delish. I will definitely make roasted cauli again, and give your recipe a shot!!!

                      1. re: asianbun
                        l
                        lexpatti Apr 20, 2009 04:59 PM

                        yum, thank you - I love asian flavors!

                      2. m
                        MNLisaB Jul 2, 2011 12:05 PM

                        Roasted cauli goes with anything-pork, chicken, fish. I am a purist, and like mine with just coated with o/o and a shake of montreal seasoning. Roast for 35 minutes at 400*- when I remove the pan from the oven, I give them a few generous grates of fresh parm or other hard Italian cheese.

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