CRISPY CAULIFLOWER FLORETS WITH CITRUS SALT
Steps:
- Fill a large pot half full with vegetable oil. Heat to 350 degrees F.
- In a large bowl, whisk together eggs, cornstarch, 1/2 teaspoon salt, and pepper. Toss in florets to coat.
- In a small bowl, mix together remaining salt, red pepper flakes and lemon zest. When oil is ready, remove half the florets from the batter and add to the oil. Cook until golden, about 4 to 5 minutes, turning occasionally. Drain to paper towels. Sprinkle generously with seasoned salt. Repeat with second batch of florets. Serve immediately.
ROASTED CAULIFLOWER WITH KALE CHIPS AND CITRUS
A meal unto itself! Cauliflower is on the main stage, accented with crispy, spicy kale chips and oranges. Well worth the time it takes to create this tasty, beautiful dish.
Provided by Beaner
Categories Salad Vegetable Salad Recipes Cauliflower
Time 59m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Spread kale on the baking sheet. Drizzle 1 tablespoon olive oil on top. Coat with Parmesan cheese, red chile pepper, oregano, and salt.
- Bake in the preheated oven until crisp, 15 to 20 minutes. Transfer to a plate.
- Heat butter in a small skillet until melted and starting to brown, about 5 minutes. Stir in bread crumbs. Remove from heat.
- Slice cauliflower into 1/2-inch "steaks". Rub 1 tablespoon olive oil and chipotle spice rub on top.
- Heat a large skillet over medium heat. Add cauliflower; cook and stir until browned, about 2 minutes per side. Transfer to the baking sheet.
- Bake in the preheated oven until just tender, about 15 minutes.
- Place cauliflower steaks on a large serving platter; top with crisp kale and orange.
- Whisk remaining 1 tablespoon olive oil and vinegar together in a small bowl. Drizzle over orange. Sprinkle bread crumbs on top.
Nutrition Facts : Calories 281.8 calories, Carbohydrate 25.5 g, Cholesterol 18.6 mg, Fat 18.3 g, Fiber 6.5 g, Protein 9.1 g, SaturatedFat 5.9 g, Sodium 277.9 mg, Sugar 4.6 g
LEMONY CAULIFLOWER WITH GARLIC AND HERBS
There aren't many cauliflower salads as vivacious as this one, which is zipped up with plenty of lemon, herbs, garlic and one minced jalapeño. It is best made a day or two ahead, which gives all the ingredients a chance to mingle, and the raw cauliflower time to soften and absorb all of the dressing's bright, complex flavors. Although this salad needs no other seasonings, you can add capers, sliced olives or crumbled feta here for even saltier tang. The pinch of red-pepper flakes here is optional, but especially good.
Provided by Melissa Clark
Categories vegetables, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Finely grate the zest of the lemon into a large heatproof bowl, then halve the lemon and squeeze in juice. Stir in salt to dissolve it. Add cauliflower, jalapeño, scallions, dill and parsley and toss to combine. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin, and cook until fragrant, about 1 minute. Stir in red-pepper flakes.
- Pour mixture over cauliflower and toss well. Let cool completely, then cover and refrigerate for at least 8 hours and up to 48 hours to let the flavors mingle.
- Toss well before serving, adding more salt or a squeeze of lemon to taste. For the best flavor, serve at room temperature.
CITRUS CAULIFLOWER
Make and share this Citrus Cauliflower recipe from Food.com.
Provided by Millereg
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim the cauliflower of leaves and stalk.
- Put it into boiling salted water and boil gently for 15 minutes or until tender.
- Remove, drain and separate into florets.
- Place in a serving dish.
- Pour over the melted butter, seasoned with salt and pepper, into which half an orange and half a lemon have been squeezed.
Nutrition Facts : Calories 249.8, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 46.6, Carbohydrate 11, Fiber 4.6, Sugar 5, Protein 3.4
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