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3 Easy Roasted Cauliflower Dinners You Must Try This Season

Roasted Cauliflower

Winter eating ruts are a real problem. It’s the middle of February, the weather (in some parts of the country, at least) just isn’t letting up, and everything is becoming a bit redundant and dreary … even food. But a limited supply of fresh ingredients doesn’t automatically mean limited dinner options.

In my case, a head of cauliflower, EVOO, finely minced garlic, and some herbs led to three creative dinners that are just right for quick and easy weeknight family meals. From there, add tomatoes and croutons for a satisfying stew, linguine and Parmesan for a comforting dinner, or protein-packed eggs for easy deliciousness.

Let start with the basics:

Roasted Cauliflower

To make the recipes below, you’ll need a batch of roasted cauliflower. A medium head yields about 3 cups of roasted cauliflower, so plan accordingly.

Ingredients:
1 head cauliflower, cored and cut into 1/2-inch florets
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Directions:
1. Preheat oven to 425 F. Spread chopped cauliflower on a rimmed baking sheet, and toss with olive oil, sea salt, and black pepper. Roast, flipping florets halfway through, for 20-25 minutes or until cauliflower is tender and the edges have just begun to brown.
2. Use right away, or keep cooled cauliflower covered in the fridge for up to 4 days.

Roasted Cauliflower and Tomato Stew with Garlic Croutons

Olive oil, garlic, and herbs, plus canned tomatoes, roasted cauliflower, and flavorful Parmesan make for a surprisingly delicate and delicious stew that’s just right for a winter evening.

Roasted Cauliflower

Makes: 2 servings

Ingredients:
3 tablespoons extra virgin olive oil
2 tablespoons garlic, minced and 1 whole clove
1 cup roasted cauliflower florets
sea salt (to taste)
black pepper (to taste)
1 pint canned whole, peeled tomatoes
1/4 cup Parmesan, grated
2 stale bread, thick-cut slices
2 tablespoons herbs, minced (such as parsley, chives, and dill)

Directions:
1. Preheat oven or toaster oven to 400 F.
2. Heat 2 tablespoons olive oil in a wide saucepan over medium-heat. Toss in minced garlic and sauté for 1 minute. Add the cauliflower and sauté for 4 minutes more. Sprinkle with sea salt and pepper.
3. Stir in tomatoes, crushing any whole tomatoes with a spoon. Turn heat to medium-high and bring mixture to a boil. Turn heat to medium-low, stir in Parmesan, and simmer for 15 minutes.
4. Meanwhile, make the croutons. Rub both sides of bread with the reserved garlic clove. Cut crusts off bread and into large triangles. Brush each side of the triangles with remaining tablespoon olive oil and sprinkle with sea salt and pepper. Set bread on a small baking sheet and toast for 7-10 minutes, or until bread is crisp but not burnt.
5. Before serving stew, adjust sea salt levels as needed, and then stir in the herbs. Ladle into bowls and garnish with croutons.

Linguine with Roasted Cauliflower, Garlic, and Parmesan

Roasted cauliflower lends a healthy edge to this linguine tossed with garlic, herbs, and Parmesan.

Linguine with Roasted Cauliflower

Makes: 2 servings

Ingredients:
1/2 pound linguine
2 tablespoons extra virgin olive oil
1 tablespoon garlic, minced
sea salt (to taste)
1 cup roasted cauliflower
1/4 cup Parmesan, grated
2 tablespoons herbs, minced (such as parsley, chives, and dill)
black pepper (to taste)

Directions:
1. Cook linguine to al dente in salted water. Strain noodles, reserving a 1/2 cup of pasta water.
2. In a small skillet, heat 2 tablespoons olive oil over medium heat. Add garlic and a pinch of sea salt, and cook for 1 minute. Add roasted cauliflower and sauté for 2 minutes more.
3. Toss garlic and cauliflower mixture with linguine, adding pasta water as needed. Toss with Parmesan and herbs, and top with a sprinkle each sea salt and black pepper.

Baked Eggs with Roasted Cauliflower, Garlic, and Herbs

Buttery baked eggs with roasted cauliflower, garlic, and herbs make for an incredibly simple, yet completely soul-soothing dinner.

Baked Eggs with Roasted Cauliflower

Makes: 2 servings

Ingredients:
1 tablespoon butter
1 teaspoon garlic, minced
2 tablespoons herbs, minced (such as parsley, chives, and dill)
4 eggs
sea salt (to taste)
black pepper (to taste)

Directions:
1. Preheat oven to 425 F. Butter the sides of 2 4-inch ramekins, and add 1/2 tablespoon butter to each. Divide the garlic and 1 tablespoon herbs between ramekins. Set both on a rimmed baking sheet and slide into oven, baking just until butter has melted.
2. Divide cauliflower between the ramekins. Crack two eggs each into ramekins, sprinkling each egg with sea salt and pepper, and slide back into the oven. Bake eggs until whites are set, roughly 7-10 minutes.
3. Set aside to cool briefly (about 3-5 minutes), finish with remaining herbs, and serve. (The eggs get very hot in the dish, so be extra careful when serving little ones.)

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