ENG) Parmesan Roasted Cauliflower | Cauliflower Quinoa Salad | 컬리플라워 꿀맛레시피 2가지 | 살 쭉쭉 빠지는 퀴노아 샐러드
Recipes in this Video
Originating from Italy, roasted cauliflower has become a popular side dish due to its simplicity and flavor enhancement through roasting. The addition of parmesan cheese elevates the dish, making it a delightful complement to any meal. Today, variations exist globally, with many opting for different seasonings or cheese types.
Ingredients
- ●cauliflower
- ●olive oil
- ●parmesan cheese
- ●garlic
- ●black pepper
- ●salt
- ●paprika
- ●parsley
Instructions
- 1Preheat oven to 425°F (220°C).
- 2Cut cauliflower into florets and place in a large bowl.
- 3Drizzle olive oil over the cauliflower and toss to coat evenly.
- 4Add minced garlic, paprika, salt, and black pepper; mix well.
- 5Spread cauliflower on a baking sheet in a single layer.
- 6Roast in the preheated oven for 25-30 minutes, stirring halfway through, until golden brown.
- 7Remove from oven and sprinkle grated parmesan cheese over the hot cauliflower.
- 8Return to the oven for an additional 5-7 minutes until the cheese is melted and bubbly.
- 9Garnish with chopped parsley before serving.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast provides a cheesy flavor with fewer calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is often less expensive and has a neutral flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1 medium head of cauliflower, chopped into florets
- ●1 cup cherry tomatoes, halved
- ●1/2 cucumber, diced
- ●1/4 red onion, finely chopped
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●1 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1Rinse the quinoa under cold water in a fine mesh strainer.
- 2In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed.
- 3While the quinoa is cooking, steam the cauliflower florets until tender, about 5-7 minutes. Let cool.
- 4In a large bowl, combine the cooked quinoa, steamed cauliflower, cherry tomatoes, cucumber, red onion, and parsley.
- 5In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- 6Pour the dressing over the salad and toss gently to combine all ingredients.
- 7Taste and adjust seasoning if necessary.
- 8Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Equipment
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