SMOKED CAULIFLOWER WITH WAFFLES
Your mind will be blown by this vegetarian twist on a classic soul food combo of Chicken and Waffles, only instead of chicken it's smoked cauliflower. Smoking brings out the best in cauliflower, and the horseradish sauce gives it some bite. You can also use the horseradish sauce on pretty much anything.
Provided by Amanda Cohen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 23
Steps:
- Waffles: In a large bowl, combine the dry ingredients and whisk to combine. Crack an egg into a second large bowl; break it up slightly with the whisk, then whisk in milk, buttermilk, and canola oil until combined. Use a rubber spatula to gently fold the wet ingredients into the dry ingredients until just combined; do not overmix. (Small lumps will dissolve while the batter rests.) Set aside to rest, 30 minutes.
- Horseradish cream: In a medium saucepan over medium heat, add the heavy cream and horseradish. Bring to a low simmer (do not let it boil!), then reduce heat to low and cook for 30 minutes. Make sure the cream never reaches a boil during this time. After 30 minutes, strain to remove horseradish solids and set aside.
- Smoked cauliflower: Line a heavy-bottomed pot with heavy aluminum foil. (Note: If you can, use an old-it may smell like smoke for a long time.) Spread wet hickory chips evenly along the bottom. Cover the pot, and turn the heat to high. Open your windows, turn off your smoke alarm, and let the chips reach a full smoke-really billowing, not just the first smoke you see. (Think of the difference between a simmer and a full boil.) This should take about 20 minutes. Meanwhile, cut the cauliflower into florets (about 2-3 cups). Out of more aluminum foil, make an insert to place over the hickory chips, and poke holes in it. Place it directly on top of the mature wood chips. Layer the cauliflower evenly on top of the foil, replace the lid, and smoke until the cauliflower is light brown, about 10 minutes.
- Deep-fried cauliflower: In a heavy-bottomed pot, heat oil to 350-375 degrees F. To prepare the batter, pulse corn flakes, granulated onion, granulated garlic, and salt in a food processor for about 10 seconds, just enough to break down the corn flakes. Remove to a bowl and mix by hand to make sure the spices are evenly distributed. Put 2 cups cornstarch into a second bowl. Crack an egg into a third bowl, then add ½ cup cornstarch, the flour, and the buttermilk; whisk until combined.
- Dredge the smoked cauliflower through the three bowls: Start with the cornstarch, then the buttermilk mixture, and end with the corn flake mixture. (For minimal mess, use one hand to do the wet dipping and the other to do the dry dipping.) Set pieces aside as they're dredged. When the oil has reached 350-375 degrees F, place the dredged cauliflower gently into the oil, one floret at a time. Fry until golden brown and the bubbles in the oil begin to die down, 1-2 minutes. Remove to drain on paper towels.
- Waffles and assembly: Heat a waffle iron to medium-high (according to manufacturer instructions). The rested batter will still have lumps in it-that's fine! Ladle enough of the batter onto the bottom to cover. Close the lid and cook until brown and crispy, 1-2 minutes. To plate, pour several spoonfuls of horseradish cream onto a wide bowl or plate; add a waffle and two pieces of cauliflower. Finish with a few more spoonfuls of horseradish cream, and serve immediately.
WHOLE ROASTED CAULIFLOWER WITH SMOKED PAPRIKA
I recently roasted a chicken using a smoked paprika rub and decided to try it on a whole cauliflower. It was totally delicious! I recommend serving it as a vegan or vegetarian main with a big green salad.
Provided by LauraF
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 55m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Trim large leaves off the cauliflower. Trim stalk so cauliflower can sit flat in a Dutch oven.
- Grind fennel seeds with a mortar and pestle. Mix in smoked paprika, salt, pepper, and garlic powder. Whisk in olive oil to form a paste. Rub the paste all over the cauliflower. Drizzle lemon juice all over.
- Bake in the preheated oven, covered, until tender, about 30 minutes. Uncover and baste with any juices that have pooled at the base. Continue baking, uncovered, until top is browned and center feels completely tender when pierced with a paring knife, about 15 minutes.
Nutrition Facts : Calories 171.2 calories, Carbohydrate 12.4 g, Fat 14.2 g, Fiber 5.7 g, Protein 3.6 g, SaturatedFat 1.9 g, Sodium 1143.1 mg, Sugar 3.4 g
WHOLE SMOKED CAULIFLOWER
Smoking cauliflower absorbs just the right amount of smoke that complements your meat without overpowering. This works well with beef, pork, and chicken and the sauce ties it all together. Serve with a dinner salad and you won't even miss the potato.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Cauliflower
Time 2h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an outdoor smoker to 250 degrees F (120 degrees C). Add hickory and apple wood chips according to manufacturer's instructions.
- Rub cauliflower head with olive oil and season with seasoned salt and pepper.
- Place on the rack of the preheated smoker and smoke until tender, about 2 hours.
- Whisk mayonnaise and barbeque sauce together in a small bowl until smooth.
- Transfer cauliflower to a serving dish. Drizzle mayo mixture over top before serving.
Nutrition Facts : Calories 59.1 calories, Carbohydrate 6.9 g, Cholesterol 0.7 mg, Fat 3.2 g, Fiber 2.9 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 123.1 mg, Sugar 3.3 g
HAM AND CHEESE CAULIFLOWER WAFFLE
Dust off your waffle iron and put it to use by making a savory cauliflower waffle. Top with cheese sauce and a fried egg for the picky eaters in your life.
Provided by Soup Loving Nicole
Categories Breakfast and Brunch Waffle Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Mix cauliflower, ham, egg, Cheddar cheese, flour, green onions, oil, and pepper together in a large bowl until evenly combined.
- Set waffle iron to the highest heat setting and spray both griddles with nonstick spray. Spoon 1 cup of the cauliflower mixture into the center of the waffle iron. Keep the rest of the batter refrigerated. Close lid and cook for 10 minutes. Gently remove the waffle using a spatula and fork. Cook remaining batter.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 13.1 g, Cholesterol 80.9 mg, Fat 16.1 g, Fiber 3.4 g, Protein 15.2 g, SaturatedFat 5.9 g, Sodium 657.1 mg, Sugar 3.1 g
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