French Fried Cauliflower Recipes

Steps:

• 1. Dip cauliflower into eggs; coat with cracker crumbs. Pour oil into a 1/2 inch depth heavy skillet; ( I use a cast iron and it gives a great crunch) heat oil to 375F. Fry cauliflower 3 to 5 minutes or until golen brown; drain on paper towls.

Steps:

• Preheat oven to 400°F
• Trim and wash the cauliflower and then cut it into slices about 1/4 inch thick.
• There will be lots of small pieces and several large lacy slices.
• In a large bowl, mix the cauliflower with the oil, salt and pepper.
• Spread the cauliflower evenly onto baking trays and put in the oven.
• Stir after about 10 minutes to get the pieces on the edge of the pan into the middle and vice versa.
• Stir again every 5-10 minutes until it is done, after about 20 minutes.
• How much you brown the cauliflower is up to you.

Steps:

• Place cauliflower into a pan of lightly salted boiling water. Cook for 5 to 8 minutes, or until tender. Remove from heat, drain and cool.
• Heat oil in a deep-fryer to 365 degrees F (180 degrees C). In a small bowl, whisk together the egg and milk with a fork. Place cracker crumbs in a shallow dish. Dip cauliflower in the egg mixture then roll in cracker crumbs.
• Fry coated cauliflower in the hot oil until golden brown. Drain on paper towels.

Steps:

• Use a deep pan or a regular fryer.
• Heat oil until you think it is hot enough. You can check with a cube of bread.
• Drain the cauliflower and let cool.
• Mix together in a bowl the Bisquick, pesto, Italian seasoning, pepper and cheese.
• Dip the cauliflower pieces into the egg and then coat with the batter.
• Fry until golden brown.
• As soon as you remove it from the fat, sprinkle it with more cheese.

Steps:

• Preheat fryer oil to 375.
• Place the beaten eggs, milk and salt in a shallow bowl (or a large baggie).
• In a separate shallow bowl (or another large baggie), mix together flour, cheese, garlic powder, thyme, oregano, paprika, cayenne, and pepper.
• Place flowerets into egg mixture and toss (or shake baggie) to coat well.
• Remove and place into flour mixture and toss (or shake baggie) to coat well.
• Fry in batches for 4 - 6 minutes or until golden brown.
• Drain on paper towels and lightly salt.
• *Serve w/ dipping sauces such as marinara, ranch or blue cheese.

Steps:

• Cut cauliflower into medium-sized florets and process in batches in a food processor. For each batch, pulse until pieces break down and continue processing until texture resembles rice grains. Transfer to a large pot. Sprinkle with kosher salt. Cook over medium-high heat, stirring, until mixture is wet and soft, about 30 minutes. Reduce heat if it begins to brown. Remove from heat and allow cauliflower to cool.
• Transfer cauliflower in batches to a clean cotton towel. Bring up sides, twist towel, and squeeze out as much liquid as you can. For this recipe, you should have about 3 1/2 cups cooked, squeezed-dry cauliflower.
• Preheat oven to 350 degrees F (175 degrees C). Line a large rectangular baking dish with parchment paper, allowing ends to extend up over the sides for easy lifting. Lightly brush parchment with olive oil.
• Crack eggs into a large mixing bowl. Add crushed garlic, oregano, pepper, and cayenne pepper; whisk together. Transfer cauliflower to mixing bowl. Add shredded Cheddar cheese and grated Parmigiano-Reggiano. Mix thoroughly. Transfer to prepared baking dish. Tamp down and smooth out evenly.
• Bake in preheated oven until deeply golden brown, about 1 hour. Allow to cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 or 4 hours.
• Preheat oven to 400 degrees F. Line a baking sheet with a silicone mat; lightly oil the mat.
• Lift cauliflower out of pan. Slice in half lengthwise; slice each half crosswise into thin "fries," about 1 inch wide. Arrange fries on the mat so they do not touch; brush lightly with olive oil. Sprinkle with a dusting of grated Parmigiano-Reggiano cheese.
• Bake in preheated oven until deeply browned, about 20 to 25 minutes. Allow to cool slightly before serving.

Steps:

• Preheat the oven to 425.
• Spray a large baking tray with the oil.
• Place beaten eggs and bread crumbs in seperate shallow bowls.
• One or two at a time, roll the florets in beaten egg to coat.
• Roll the eggy florets in the bread crumbs.
• Place on the oiled tray.
• When the tray is full, spray all the florets from every angle (not too close - you don't want to spray the crumbs off the cauliflower). This gives the cauliflower a crunchy texture, as if they really were fried.
• Sprinkle lightly with salt and pepper.
• Bake at 425 for 30 minutes or until golden brown.

Steps:

• Heat frying oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Toss cauliflower florets with salt in a bowl. Stir egg and vegetable oil together in a bowl; whisk flour and milk into egg mixture until batter is smooth. Working in batches, drop several pieces of cauliflower into batter and stir to coat.
• Working in batches, fry battered cauliflower pieces in preheated oil until they rise to the top of the oil and float, 2 to 4 minutes. Carefully turn pieces over and continue frying until golden brown, about 2 minutes more.