Crispy Cauliflower Recipes

Steps:

• Heat oven to 425 degrees.
• On a rimmed baking sheet, drizzle cauliflower florets with olive oil. Season with salt. Roast, turning occasionally, until golden brown and just tender, about 20 minutes.
• Sprinkle with red chili flakes.

Steps:

• Cut the cauliflower in large florets. Transfer to a large bowl and set aside.
• In a small bowl, combine the celery salt, oregano, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Mix well.
• In a medium bowl, add half of the spice mix to the flour.
• Add the cornstarch and mix.
• In a separate medium bowl, combine the soy milk, apple cider vinegar, and hot sauce. Whisk.
• Pour the remaining spice mix over the cauliflower florets and mix.
• Pour the milk mixture over the cauliflower and mix well until they are coated.
• Cover with plastic wrap and chill for 1 hour minimum.
• Heat the vegetable oil in a large pan until it reaches 350°F (180°C).
• Toss each cauliflower floret in the flour mixture until well-coated, shaking off any excess. Dip them back in the remaining soy milk mixture in the bowl where they marinated, then again in the flour mixture.
• Fry the cauliflower for 4-5 minutes, until golden brown and crispy.
• Drain the pieces on a wire or paper towels. Let cool 5-10 minutes before serving.
• Enjoy!

Steps:

• Heat oven to 350 degrees. Spread pine nuts on a baking sheet. Toast until fragrant, about 7 minutes. Let nuts cool, and chop finely. Set aside.
• Fill a saute pan with 1 inch water; bring to a boil. Add cauliflower; cover with aluminum foil. Reduce heat to medium; steam until almost tender, 3 to 5 minutes. Remove pan from heat; Transfer cauliflower to a plate; pour off remaining water. Using a kitchen towel, wipe pan dry.
• Heat 2 tablespoons oil over medium-high heat. Add cauliflower and pepper. Cook cauliflower until crisp, 5 to 6 minutes. Add remaining tablespoon olive oil, turn, and cook other side. Transfer to a platter.
• Combine pine nuts, anchovies, fennel seeds, and garlic in a small bowl. Add to pan; cook until mixture is fragrant and just starts to brown, about 3 minutes. Raise heat to high; add wine. Cook until liquid has reduced by half, 3 minutes more. Remove skillet from heat, and stir in mint. Drizzle sauce over cauliflower, and serve.

Steps:

• Preheat oven to 450 degrees F.
• Spray cookie sheet with olive oil.
• In a shallow dish, combine cheese, cumin, cayenne, salt & pepper.
• Dredge cauliflower pieces in egg, then in cheese mix.
• Put on cookie sheet, & spray with oil.
• Bake 15 minutes.
• Remove to serving plate, & sprinkle with parsley.
• Serve with lemon wedges.

Steps:

• Place cauliflower in a saucepan with a small amount of water. Cover and cook for 5-10 minutes or until crisp-tender; drain. , In a small resealable plastic bag, combine flour, garlic powder, paprika and pepper. Place cornflake crumbs in another resealable bag. Lightly beat egg whites in a shallow bowl. Toss the cauliflowerets one at a time in flour mixture, then roll in egg whites and coat with crumbs. , Place on a baking sheet coated with cooking spray. Bake at 425° for 15-20 minutes or until golden brown. Serve immediately.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss cauliflower with olive oil, both chili powders, cumin, garlic powder, oregano, salt, and pepper on a rimmed baking sheet.
• Bake in the preheated oven until cauliflower is tender, 30 to 35 minutes.
• Meanwhile, combine tomatoes, onion, capers, cilantro, lime juice, salt, and pepper for pico in one bowl. Combine mayonnaise, garlic, lemon juice, and pepper for aioli in another bowl. Place both bowls in the fridge to let flavors blend until everything else is ready.
• Heat about 1 inch oil in a small pan over medium heat until hot but not smoking. Pat shallots dry with a paper towel, then lower into the oil; fry until golden brown, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
• Remove oil from the pan and wipe dry. Toast tortillas if desired by heating in the pan over medium heat for 30 seconds per side.
• Spoon aioli onto tortillas. Add cauliflower, pico, and shallots. Top with Parmesan cheese.