Spicy Cauliflower Balls Recipes

SPICY CAULIFLOWER BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss cauliflower, garlic, salt, and pepper together in a large bowl. Pour cauliflower onto a large sheet of aluminum foil and wrap tightly; place on a baking sheet.
• Bake in the preheated oven until cauliflower is tender, 45 to 55 minutes. Transfer cauliflower mixture to a bowl and mash to desired consistency.
• Mix olive oil and milk into mashed cauliflower mixture. Drop cauliflower mixture by the spoonful into muffin cups and top with Cheddar cheese and red pepper flakes.
• Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Cool for 2 minutes before removing from the pan.

SPICY CAULIFLOWER BALLS

Steps:

• Preheat oven to 350°F.
• Combine olive oil, onions and cauliflower in a large skillet.
• Sweat over high heat for 5 minutes.
• Add salt, pepper, garlic and jalapenos.
• Continue cooking for 5 more minutes.
• Add butter and remove from heat.
• Mix eggs, Parmesan cheese and stuffing mix.
• Add cauliflower mixture and mix well.
• Shape into 3/4 inch balls.
• Bake on a lightly greased cookie sheet for 20-25 minutes.

SPICY CAULIFLOWER STIR-FRY

Steps:

• Break up the cauliflower into large florets, then use your hands to break into very small florets.
• Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around in the pan, allowing it to get very brown in some parts. Cook for 3 minutes, then turn the heat to low.
• Add the soy sauce, lime juice and most of the green onions, reserving the rest for serving. Stir and allow to cook for 1 minute, then add the sriracha and stir until incorporated. Add a little more sriracha if you want a deeper color and flavor.
• Serve hot in a bowl. Sprinkle the remaining green onions on top and serve with lime wedges.

SPICY PICKLED CAULIFLOWER

Steps:

• Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.
• Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.
• Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it's tightly packed. Pour brine into the jars, covering the cauliflower.
• Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.

SPICY ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
• Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.

SPICY CAULIFLOWER

Steps:

• Heat the oil in a big pan or wok with a lid, then add the ginger and spices. Swirl everything around for a few secs until the spices are aromatic. Reduce the heat, then stir in the cauliflower and some seasoning. Put the lid on and cook for 10 mins or until softened, stirring occasionally. Sprinkle over the coriander before serving.