MANCHURIAN CAULIFLOWER
Here is the Manchurian cauliflower that Suvir Saran and Hemant Mathur, the co-owners and chefs at Devi - perhaps Manhattan's finest Indian restaurant - serve. It is, Saran has said, a staple of the Chinatown in Calcutta, where the fried florets, coated in a mysterious and spicy red sauce, are sold punctured by toothpicks: piquant lollipops, divine street food. The mystery ingredient is ketchup, a fact discovered and first promulgated by my colleague Mark Bittman on a television program I caught early one morning in a hotel room. Caramelized in a wide pan and made fiery with a touch of cayenne, the ketchup cloaks the fried cauliflower in a blanket of deep, pungent flavor. Do not recoil at the process of deep-frying the florets. A heavy pot with sides of four inches or so will almost completely eliminate spatters and mess, and a full head of cauliflower can be fried in as little as two batches.
Provided by Sam Sifton
Categories quick, one pot, side dish
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Put at least 2 inches of oil into a deep-sided, heavy-bottomed pot and bring to 350 degrees on a candy thermometer. (In a bind, put a pinch of flour into the pot; at 350 it will sizzle but won't burn.)
- In a bowl large enough to accommodate the cauliflower, whisk together the eggs and cornstarch. Season with a large pinch of salt and pepper and add the cauliflower. Toss to coat the florets evenly.
- Fry the cauliflower in batches, so as not to crowd the pan, making sure that the oil is hot each time you add fresh florets. Cook until the cauliflower begins to mottle, about 4 minutes, then transfer to paper towels to drain.
- Now take a tablespoon of the hot oil from the frying pot and place it in a large pan over medium heat, swirling to coat the pan. Add the garlic and fry until fragrant, then add the ketchup, stirring occasionally, until it begins to bubble and caramelize around the edges. Add cayenne pinch by pinch to taste and then the cauliflower. Toss until hot and coated. Serve with white rice and steamed greens, if desired.
ROASTED CAULIFLOWER
Roasting is a simple way to prepare cauliflower. Seasoned with a wonderful blend of herbs, this side is easy enough for weeknight dinners. It's one of the best baked cauliflower recipes I've found. -Leslie Palmer, Swampscott, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 8 ingredients; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 425° until tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.
Nutrition Facts : Calories 107 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 120mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges
ROASTED MANCHURIAN CAULIFLOWER
Make and share this Roasted Manchurian Cauliflower recipe from Food.com.
Provided by kitchenslave03
Categories Cauliflower
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425. Combine first 3 ingredients and 1 t oil in large bowl; toss well. Place cauliflower mixture in an 11x7 baking dish coated with cooking spray. Bake at 425 for 20 minute.
- Heat remaining oil in medium nonstick skillet over med-high. Add black pepper and saute 1 minute Add garlic; saute 30 seconds. Stir in ketchup; cook 2 min, stirring occasionally . Stir red pepper; reduce heat and simmer 3 min or til thick.
- Remove cauliflower mixture from oven. Stir in ketchup mixture. Bake at 425 an additional 20 min or til cauliflower is tender, stirring after 10 minute.
Nutrition Facts : Calories 72.2, Fat 1.8, SaturatedFat 0.2, Sodium 435.2, Carbohydrate 13.9, Fiber 2.5, Sugar 9.1, Protein 2.6
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