SPICY FRIED CAULIFLOWER
Boiled cauliflower was a staple in my house as a kid. If you've only ever had cauliflower cooked like that, then try it baked or fried - it'll blow your mind.
Provided by Adam Liaw
Categories Side Dish
Time 30m
Yield SERVES 4
Number Of Ingredients 9
Steps:
- Combine the salt, paprika, curry powder and chilli powder and stir to combine. Heat the oil in a wok or large pan to about 180°C. Add half the cauliflower florets and fry until lightly browned, about 3 minutes. Drain and repeat for the remaining florets. While the cauliflower is still hot, sprinkle generously with the salt-and-spice mix, reserving any unused mix for a future batch. Scatter with parsley, grind over some black pepper and serve with lemon wedges. Try Adam Liaw's lamb and labne trenchers.
SPICY FRIED CAULIFLOWER "CHICKEN" RECIPE BY TASTY
Here's what you need: cauliflower, unbleached all-purpose flour, cornstarch, salt, cayenne pepper, white pepper, onion powder, garlic powder, sweet paprika, old bay seasoning, nutritional yeast, hot sauce, plain unsweetened soy milk, dijon mustard, safflower oil
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, combine the flour, arrowroot powder, salt, cayenne, white pepper, onion powder, garlic powder, paprika, Old Bay seasoning, and nutritional yeast.
- In another medium bowl, combine the hot sauce, soy milk, and Dijon mustard and whisk until creamy.
- In a large Dutch oven or heavy pot, heat the oil to 350°F (180°C). Double-line a large plate with paper towels and keep nearby.
- Use one hand to dip a cauliflower floret into the wet mixture, then drop it into the flour mixture. Use your dry hand to coat it completely. Dip it back into the wet mixture and again in the dry mixture, keeping one hand devoted to wet and one to dry.
- Carefully lower the twice-coated floret into the hot oil. Repeat with the remaining cauliflower until you can't fit any more into the pot. Do not overcrowd. Fry for 4-5 minutes, until the pieces are golden. Transfer the fried cauliflower to the lined plate and continue to fry the remaining cauliflower. Serve hot.
- Enjoy!
EXTRA CRISPY SPICY FRIED CAULIFLOWER RECIPE BY TASTY
Here's what you need: large cauliflower, celery salt, dried oregano, cumin, onion powder, garlic powder, paprika, cayenne pepper, salt, pepper, all-purpose flour, cornstarch, soy milk, apple cider vinegar, hot sauce, vegetable oil
Provided by Gwenaelle Le Cochennec
Categories Sides
Yield 4 servings
Number Of Ingredients 16
Steps:
- Cut the cauliflower in large florets. Transfer to a large bowl and set aside.
- In a small bowl, combine the celery salt, oregano, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Mix well.
- In a medium bowl, add half of the spice mix to the flour.
- Add the cornstarch and mix.
- In a separate medium bowl, combine the soy milk, apple cider vinegar, and hot sauce. Whisk.
- Pour the remaining spice mix over the cauliflower florets and mix.
- Pour the milk mixture over the cauliflower and mix well until they are coated.
- Cover with plastic wrap and chill for 1 hour minimum.
- Heat the vegetable oil in a large pan until it reaches 350°F (180°C).
- Toss each cauliflower floret in the flour mixture until well-coated, shaking off any excess. Dip them back in the remaining soy milk mixture in the bowl where they marinated, then again in the flour mixture.
- Fry the cauliflower for 4-5 minutes, until golden brown and crispy.
- Drain the pieces on a wire or paper towels. Let cool 5-10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 413 calories, Carbohydrate 70 grams, Fat 9 grams, Fiber 6 grams, Protein 12 grams, Sugar 5 grams
SPICY CAULIFLOWER STIR-FRY
Provided by Ree Drummond : Food Network
Categories side-dish
Time 16m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 66 calorie, Fat 3 grams, Sodium 801 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 4 grams, Sugar 3 grams
SPICY CAULIFLOWER FRIED 'RICE' WITH PORK
This is a slightly more spicy (zingy?) take on the paleo-style cauliflower fried rice with pork. You could use any protein. Adjust the poblano chile to mild it down or heat it up as desired.
Provided by Marcella Anne Darcey
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 32m
Yield 4
Number Of Ingredients 15
Steps:
- Pulse cauliflower in a food processor until it resembles rice.
- Heat sesame oil a large wok or skillet over medium heat. Season pork chops with five-spice powder; cook until pork is slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork chops to a cutting board to rest.
- Whisk soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger together in a bowl.
- Return wok to medium heat; cook and stir mushrooms, onion, carrot, and poblano chile until tender, about 4 minutes. Cut pork chops into cubes.
- Push mushroom mixture to one side of wok. Add eggs; cook and stir until scrambled, 1 to 2 minutes. Stir mushroom mixture and eggs together in wok. Stir in cauliflower and soy sauce mixture; add pork cubes. Cook until cauliflower is tender, 3 to 4 minutes more. Garnish with green onions.
Nutrition Facts : Calories 257.3 calories, Carbohydrate 17.3 g, Cholesterol 122.4 mg, Fat 13.1 g, Fiber 5 g, Protein 19.7 g, SaturatedFat 3.1 g, Sodium 778.4 mg, Sugar 9.3 g
SPICY FRIED CAULIFLOWER
Crunchy cauliflower with a tiny kick. Great with blue cheese dressing.
Provided by barbara lentz
Categories Vegetable Appetizers
Time 15m
Number Of Ingredients 9
Steps:
- 1. In a shallow dish place the flour, cornstarch, salt, white pepper, onion powder, garlic powder paprika, cajun seasoning and yeast. Mix well
- 2. In another shallow dish mix the milk, hot sauce, and Dijon mustard.
- 3. Bring the oil to 350 degrees. Dip the cauliflower in the milk mixture then the flour then back in milk then flour again. Deep fry 5 to 7 minutes. Serve with favorite dipping sauce
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