STICKY CRISPY CAULIFLOWER
I get asked for this recipe all the time because it's just so irresistibly moreish. Crisp-baked battered cauliflower florets are coated in a sticky, sweet and sour sauce, fresh chopped cilantro and scallions.
Provided by Food Network
Categories side-dish
Time 35m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Liberally grease 2 parchment-lined baking sheets with olive oil.
- In a medium-large mixing bowl, combine the flour, cornstarch, baking powder, garlic, ginger, and salt. Make a well in the middle and stir in the sparkling water, whisking with a fork to form a smooth batter.
- Add the cauliflower florets and gently toss to coat them evenly in the batter.
- Place the florets onto the baking sheets, allowing a space between each piece to help them crisp up in the oven (if they are too close, they will steam each other). Bake, turning once, until crispy and golden brown, about 10 minutes.
- Meanwhile, make the sauce: Place the brown sugar, ketchup, tamari, vinegar, sesame oil, sriracha and garlic in a small saucepan. Using a wooden spoon, mix well and bring to a gentle, bubbling simmer. Cook, stirring often, until it reduces into a glossy consistency that coats the back of the wooden spoon, about 10 minutes.
- Remove the cauliflower from the oven and tip into a bowl. Drizzle over the sweet and sour sauce, add most of the cilantro and scallions, leaving some behind for garnish, and gently toss to coat each floret.
- Transfer to a serving plate and sprinkle over the remaining cilantro and scallions before serving. Enjoy.
I CAN'T BELIEVE IT'S CAULIFLOWER A LA JENNY JONES
From Jenny Jones' new cookbook called "Look Good, Feel Great Cookbook" which was posted in my local paper, The Star-Ledger.
Provided by Oolala
Categories Yam/Sweet Potato
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Steam the cauliflower and sweet potato in a steamer basket until soft, 7-10 minutes. If you don't have a steamer basket, you can cook them in a covered pot in about 1" of water and then drain.
- In a food processor fitted with a metal blade, place the steamed vegetables along with the milk, butter, salt and pepper.
- Whip and serve.
Nutrition Facts : Calories 63.5, Fat 1.2, SaturatedFat 0.8, Cholesterol 3.6, Sodium 140.4, Carbohydrate 11.7, Fiber 2.2, Sugar 3.7, Protein 2
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