Cauliflower And Fresh Chile Zeppole Recipes
CAULIFLOWER AND FRESH CHILE ZEPPOLE
You may be aware of a sweet zeppole, something of a tradition particularly in Italy. This is a savory version, starting with the yeasted dough, but studded with roasted cauliflower and crispy garlic.
Provided by Scott Conant
Categories appetizer
Time 2h
Yield 24 to 30 zeppole
Number Of Ingredients 15
Steps:
- For the zeppole: Combine the yeast and warm water in a large bowl, let sit for 5 minutes. Combine the flour and salt on low speed in the large bowl of an electric mixer fitted with the dough hook attachment. Drizzle in the yeast mixture and mix until it just comes together, about 1 minute. Transfer the dough to a large bowl, cover and let proof until the dough has doubled in size, about 1 hour.
- Pour enough canola oil into a large, deep saute pan to measure about 1 inch deep and heat to 370 degrees F over medium-high. Stir the roasted cauliflower, parsley, jalapeno, capers, garlic chips and garlic oil into the proofed zeppole dough.
- Working in batches of 8 to 10 zeppole at a time, use a spoon to scoop 1-tablespoon balls of dough into the oil and fry, turning occasionally, until golden and crisp, 4 to 5 minutes. Use a slotted spoon or spider to remove to a paper towel-lined plate or baking sheet and season with salt. Repeat with the remaining dough making sure to bring the oil back to temperature in between batches.
- To garnish: Finely shred the Parmesan onto serving plates and top with the zeppole. Garnish with the chopped chives and parsley.
- Combine the garlic and oil in a small saucepan or skillet. Place over medium heat and cook until the oil begins to simmer and pop lightly and the garlic turns golden brown, 4 to 5 minutes. (Be careful as the garlic will brown quickly and could burn.) Use a slotted spoon or skimmer to immediately remove the garlic chips from the oil to a paper towel-lined plate and let cool. Reserve the garlic oil. Store extra oil refrigerated in an airtight container for up to 3 days.
PICKLED CHILE CAULIFLOWER
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time P7D
Yield Makes 2 pints
Number Of Ingredients 10
Steps:
- Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with cauliflower. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.
STACKED CAULIFLOWER ENCHILADA WITH GREEN CHILE SAUCE
This recipe sounds so interesting to me that I decided to post it. If cauliflower can be prepared like mashed potatoes, then why not an enchilada! This recipe is designed for the slow cooker and comes from The Gourmet Vegetarian Slow Cooker cookbook. Note: You can vary the type of vegetables according to the season and what's in your garden or market at any given time. The recipe states that this dish is even better as leftovers.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Trim and core the cauliflower, then wash and slice the head vertically (you will be placing it in layers in the casserole, so you want the pieces fairly thin). Pull the onion layers apart. In a large bowl, combine the cauliflower, onion, olives, tomatoes and beans using your hands.
- Oil the inside of the slow cooker insert. Place 2-3 overlapping tortillas in the bottom of the insert. Add a layer of half the mixed vegetables and top it with a generous sprinkling of cheese (about one-third of the cheese). Pour 1/2 cup of the enchilada sauce over the layer.
- Add another layer of tortillas, then the remaining vegetables and another one-third of the cheese. Pour on another 1/2 cup of sauce. Finish with an additional layer of tortillas and the remaining 2 1/2 cups sauce. (Even though you may appear to have an excess of sauce, much of it is absorbed into the tortillas and vegetables as they cook.).
- Cover and cook on low for 5-6 hours, or until the cauliflower is tender. Top the casserole with the remaining cheese, cover, and cook an additional 30 minutes, or until the cheese is melted.
- Turn off the heat and allow the contents of the insert to sit for 10-15 minutes to set, then carefully scoop up generous individual servings of the enchilada into bowls. Top each serving with a sprinkle of cilantro and a dollop of sour cream.
Nutrition Facts : Calories 611.7, Fat 30.1, SaturatedFat 16.2, Cholesterol 74.6, Sodium 1929, Carbohydrate 62.6, Fiber 14.2, Sugar 19.6, Protein 27.6
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