Barking Cauliflower Recipes

BARKING CAULIFLOWER

Barking Cauliflower image

MMmmm that garlic really starts folks inhaling and barking. This cauliflower is so tasty you will wonder why you never made it before. This is definately a Garlic lovers recipe.

Provided by Bergy

Categories Cauliflower

Time 22m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs cauliflower, cut into florets
1 slice white bread or 1 slice whole wheat bread, processed into fresh crumbs
1/2 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon salt
pepper
1 1/2 tablespoons olive oil, divided
4 cloves garlic, minced

Steps:

Steam the cauliflower until just tender (leave some crunch in it) apprx 5 minutes, remove and keep warm.
Meanwhile combine the crumbs, herbs, salt& pepper.
Heat 1 tbsp oil in a skillet and add the garlic, saute until the garlic is golden but not too brown.
Stir in the crumbs.
Toss the crumb mixture with the cauliflower and the remaining oil.
Serve.

Nutrition Facts : Calories 87.6, Fat 4.6, SaturatedFat 0.7, Sodium 299.6, Carbohydrate 10.3, Fiber 3, Sugar 2.9, Protein 3.2

BBQ CAULIFLOWER "WINGS"

BBQ Cauliflower

Provided by Food Network

Categories appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray, for spraying the baking sheet
1 cup white rice flour
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium head cauliflower, cut into 2- to 3-inch florets, stems reserved for another use
1/2 cup barbecue sauce
2 tablespoons unsalted butter
Carrot and celery sticks, for serving

Steps:

Preheat the oven to 450 degrees F. Lightly spray a nonstick baking sheet with cooking spray.
In a large bowl, whisk together the rice flour, garlic powder, cumin, paprika, salt and pepper. Whisk in 1 cup water until completely incorporated and you have a thin batter. Add the cauliflower florets and toss to coat completely with the batter. Use tongs or a fork to remove the florets from the bowl, allowing excess batter to drip off. Place in a single layer on the prepared baking sheet.
Bake until the batter begins to set, about 10 minutes. Use tongs or a spatula to flip the florets and bake the other side until the batter looks completely dry, about 10 minutes longer.
Meanwhile, combine the barbecue sauce and butter in a small saucepan. Cook over medium heat, stirring occasionally, until the butter is melted.
When the cauliflower is done, use a pastry brush to completely coat the florets with the sauce. Bake again until the florets are crispy and the sauce is completely absorbed, 8 to 10 minutes. Serve with carrot and celery sticks on the side.

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