CRISPY OVEN ROASTED CAULIFLOWER
Crispy Oven Roasted Cauliflower has the perfect bite on the outside with a tender, flavorful middle that isn't mushy at all.
Provided by Elaine Gordon
Categories Side
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees Fahrenheit. Grease a half sheet baking sheet with 1 tablespoon olive oil. Set aside.
- Place cauliflower on the baking sheet and toss well with olive oil and seasonings using two spoons.
- Arrange the cauliflower florets in one even layer cut side down. Make sure the florets are not touching. Use two pans if needed.
- Roast in the middle rack of your oven for 30 minutes flipping florets 180 degrees halfway through.
- Enjoy immediately alone or with your favorite sauce or grain bowl. I love to dip them in my Vegan Tzatziki Sauce or Green Tahini Sauce.
- Allow any leftovers to fully cool to room temperature before storing or they will steam and get overcooked in your storage container. Store leftovers in an airtight container for up to four days. Reheat leftovers in the oven at a high temperature for a brief period of time so they don't get mushy on the inside.
VEGAN CRISPY BAKED CAULIFLOWER
This is the best crispy baked cauliflower you will ever make! The breading is spiced to perfection and the cauliflower is oven-baked and perfectly crispy. This crispy cauliflower recipe is vegan/vegetarian/plant-based and can be gluten-free when using the gluten-free bread crumbs and flour of your choice! This recipe is so easy and takes minimal prep so it is perfect for after work. I love eating this as an entree with a variety of tasty dipping sauces.
Provided by Victoria Yore
Categories Vegan Entrees
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400F
- Destem cauliflower and chop into small florets. You want to make sure the florets are small enough for bite-size pieces, anything larger won't come out right!
- In a medium bowl, combine 1 cup flour, 1 cup non-dairy milk, and half of the spices [so 1 teaspoon of each]. Mix until well combined. The mixture should be like a thin pancake batter. If it is still too thick, add more milk.
- On a large plate, add half the breadcrumbs and 3 TBS of flour as well as the remaining half of the spices. Use a fork to combine.
- Put cauliflower florets into a huge bowl and then pour the wet mixture over the florets. Using a spoon or your hands, toss to combine so that every floret is coated in the wet mixture.
- Now, using your clean hands, take each floret and dredge it through the dry panko breadcrumbs mixture. Then, place it on a lined baking sheet. NOTE: About halfway through, the breadcrumbs will become soggy and no-good. Throw them away and replenish with the remaining half of your breadcrumbs, more spices, and more flour. Continue until all cauliflower is on your baking dish.
- Cook cauliflower for 15 minutes. After 15 minutes, take the cauliflower out and turn/flip it. At this point, you can use a pastry brush to coat each cauliflower bite with a little bit of oil or you can spray oil on. Feel free to skip this step if you are oil-free.
- Cook for 15 minutes more and remove from the oven when the breading is golden brown.
- Serve immediately with the dipping sauce of your choice. [1 part vegan mayo to 1 part ketchup or 2 parts maple syrup to 1 part dijon mustard]
Nutrition Facts : Calories 151 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6.1 grams fat, Fiber 7 grams fiber, Protein 14 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 347 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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.
QUICK CRISPY CAULIFLOWER
Our go-to method for making crispy, flavorful cauliflower FAST! Ready in 30 minutes with 4 simple ingredients, this cauliflower is a perfect side dish or addition to bowls, salads, and more!
Provided by Minimalist Baker
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (232 C) and get out a large, oven-safe rimmed skillet (we prefer cast iron).
- Add chopped cauliflower to a large mixing bowl and top with oil, salt, seasonings of choice, and maple syrup (optional for a bit of sweetness). Toss to coat (see photo).
- Heat your large skillet over medium-high heat. Once hot, add just enough oil to coat the pan (about 1-2 Tbsp / 15-30 ml as recipe is written - adjust amounts as needed if adjusting serving size).
- Heat oil for 1 minute. Then add cauliflower (add only as much will fit comfortably in the pan - crowding will lead to soggy cauliflower) and sauté for about 5 minutes, stirring / tossing occasionally until your cauliflower has a slight sear / golden brown exterior.
- Carefully transfer pan to the preheated oven and bake on the center rack for 10-15 minutes, stirring every 5 minutes to ensure even cooking, until the cauliflower is golden brown and cooked through. It should be tender with a slight bite and crispy edges.
- Garnish with desired herbs or nuts, such as cilantro and slivered almonds (optional), and serve immediately. We also like adding a drizzle of fresh tahini (also optional) for another layer of flavor and creamy texture.
- Store cooled leftovers covered in the refrigerator up to 3-4 days. Not freezer friendly. Best when fresh for optimal texture.
Nutrition Facts : ServingSize 1 servings, Calories 119 kcal, Carbohydrate 11.5 g, Protein 4.3 g, Fat 7.6 g, SaturatedFat 1.1 g, Sodium 649 mg, Fiber 4.6 g, Sugar 4.1 g, UnsaturatedFat 6.01 g
EASY ROASTED CAULIFLOWER
Even my kids will eat cauliflower when I make it like this. Roasting cauliflower in the oven makes it crunchy and the mixture of salt, brown sugar, and curry powder adds a slightly sweet flavor.
Provided by tpuell
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 tablespoon olive oil.
- Combine cauliflower and 2 tablespoons olive oil in a bowl. Mix brown sugar, salt, and curry powder in a small bowl. Taste and adjust until mixture is sweet and salty. Sprinkle over cauliflower and mix well. Spread cauliflower in a single layer on the baking sheet.
- Roast in the preheated oven for 20 minutes. Turn cauliflower and roast for an additional 15 to 20 minutes.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 9.5 g, Fat 10.3 g, Fiber 3.7 g, Protein 2.9 g, SaturatedFat 1.4 g, Sodium 625.3 mg, Sugar 5.1 g
CRISPY BAKED CAULIFLOWER
-Elvera Dallman, Franklin, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
CRISPY CAULIFLOWER WITH LEMON AIOLI
This crispy cauliflower is straight from my Italian grandmother's recipe book!
Provided by Antonia Lofaso
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the cauliflower: Preheat a fryer to 350 degrees F, or heat 3 inches oil to 350 degrees F in a Dutch oven or deep skillet. Line a baking sheet with a wire rack.
- Whisk the eggs with the Parmesan in a bowl. Mix the flour and salt in another bowl. Dip the cauliflower in the Parmesan egg mixture, then into the salted flour, then into the fryer. Fry until golden brown, about 5 minutes. Season the cauliflower with salt while still in either the fryer basket or strainer and pour on the prepared wire rack.
- For the lemon aioli: Add the mayonnaise, lemon juice and salt and pepper to taste to a medium bowl and stir to combine. Pour into a serving bowl and garnish with the chives.
- Arrange the crispy cauliflower on a platter. Grate some Parmesan over, then sprinkle with the lemon zest and chives. Serve alongside the lemon aioli.
CRISPY CHEESE CAULIFLOWER
The original of this tempting recipe came from Jean Carper's 'EatSmart' column in the 9-11 Feb 2007 issue of the USA Weekend paper.
Provided by Sydney Mike
Categories Cauliflower
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 114.6, Fat 7.3, SaturatedFat 2.8, Cholesterol 71.8, Sodium 314.9, Carbohydrate 5.4, Fiber 1.9, Sugar 1.8, Protein 8
CRISPY ROASTED CAULIFLOWER
This healthy snack you can make ahead and have a container handy when you are on-the-go.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 117 g, Fat 7 g, Fiber 5 g, Protein 4 g, SaturatedFat 1 g
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