BATTER DIPPED DEEP FRIED CAULIFLOWER
Great appetizer or snack. The breading is not too heavy. The only time I've seen guys eat cauliflower during a football game is when it's this recipe.
Provided by Parsley
Categories Lunch/Snacks
Time 16m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat fryer oil to 375.
- Place the beaten eggs, milk and salt in a shallow bowl (or a large baggie).
- In a separate shallow bowl (or another large baggie), mix together flour, cheese, garlic powder, thyme, oregano, paprika, cayenne, and pepper.
- Place flowerets into egg mixture and toss (or shake baggie) to coat well.
- Remove and place into flour mixture and toss (or shake baggie) to coat well.
- Fry in batches for 4 - 6 minutes or until golden brown.
- Drain on paper towels and lightly salt.
- *Serve w/ dipping sauces such as marinara, ranch or blue cheese.
Nutrition Facts : Calories 172.5, Fat 2.8, SaturatedFat 1, Cholesterol 63.8, Sodium 177.6, Carbohydrate 29.4, Fiber 3, Sugar 2, Protein 8
CAULIFLOWER WITH BROWN BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield about 4 side dish servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the cauliflower and cook until tender, about 5 minutes. Drain in a colander in the sink.
- Meanwhile, heat a large skillet over medium-high heat. Add the butter, and move the pan in a circular motion as it melts. When the butter's foam begins to subside, after a couple minutes, add the breadcrumbs. Continue cooking and swirling the skillet, until the butter begins to brown, about 30 seconds more. Remove the pan from the heat and stir in the lemon juice to stop the cooking.
- Add the cauliflower and parsley to the skillet, season with salt and pepper, and toss until evenly coated with the brown butter. Warm over medium heat if needed. Transfer to a serving platter and serve immediately.
CAULIFLOWER FRIED IN BUTTER
The Frugal Gourmet On Our Immigrant Ancestors - Jeff Smith - Copyright 1990 "Cauliflower is a common winter dish in a large part of Russia. This method of cooking the vegetable is tasty and very different, because it is Russian it is very hearty."
Provided by dicentra
Categories Cauliflower
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Separate the cauliflower into flowerets. Break them up into little pieces.
- Place the cauliflower in boiling salted water and cook until just barely tender.
- Drain and rinse with cold water.
- Drain again and dredge with the flour seasoned with salt and pepper.
- Panfry in the butter until lightly browned. Serve with melted butter and parsley.
Nutrition Facts : Calories 117.6, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 104, Carbohydrate 14.1, Fiber 5.4, Sugar 5, Protein 4.6
CAULIFLOWER WITH PARSLEY-BUTTER SAUCE
Steps:
- Break the cauliflower into large florets. Put them in a kettle and add cold water to cover and salt to taste. Add the milk and simmer for 12 to 15 minutes or until tender. Do not overcook. Drain well.
- Melt the butter in a skillet. Add the lemon juice and the florets. Add the parsley and pepper to taste. Cook, tossing, 1 minute. Serve at once.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 378 milligrams, Sugar 3 grams, TransFat 0 grams
CAULIFLOWER WITH BUTTERED CRUMBS
Our home economists offer this home-style way to add flavor and interest to steamed cauliflower. Serve this simple side dish with a variety of entrees.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water in a large saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. , Meanwhile, in a small heavy saucepan, cook butter over medium heat for 5 minutes or until golden brown, stirring frequently. Remove from the heat; stir in lemon juice. In a small bowl, combine the bread crumbs, cheese, parsley, salt and pepper; stir in 3 tablespoons browned butter. , Drain cauliflower and place in a serving dish. Drizzle with the remaining browned butter; sprinkle with bread crumb mixture.
Nutrition Facts : Calories 158 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 295mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
BUTTER-ROASTED CAULIFLOWER
This is an unusual and tremendously tasty way to enjoy cauliflower. It's almost like discovering a new vegetable.
Provided by Chef John
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 50m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
- Spread cauliflower onto prepared baking sheet. Brush each piece of cauliflower with melted butter. Season with salt and black pepper.
- Roast in the preheated oven for 30 minutes. Flip cauliflower and continue roasting until tender and golden, about 10 minutes more.
Nutrition Facts : Calories 86.8 calories, Carbohydrate 7.6 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 122.8 mg, Sugar 3.5 g
AIR-FRYER VEGAN BUTTER CAULIFLOWER
If you follow a vegetarian diet or simply love Indian butter chicken, I encourage you to try this vegan version made with cauliflower. If you're not following a plant-based diet, you can substitute cubed chicken for the cauliflower with good results. -Mihaela Metaxa-Albu, London, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 21
Steps:
- Preheat air fryer to 400°. In a large bowl, combine first 7 ingredients; toss to coat. In batches if necessary, place cauliflower in a single layer on greased tray in air-fryer basket. Cook until brown and crisp-tender, 8-10 minutes, turning once., Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add ginger, garlic, garam masala, curry powder and, if desired, cayenne pepper; cook 1 minute longer. Stir in tomatoes, coconut milk, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, 10-12 minutes, stirring occasionally. , Stir in cauliflower; sprinkle with cilantro. If desired, serve with rice, naan and lime wedges.
Nutrition Facts : Calories 349 calories, Fat 27g fat (23g saturated fat), Cholesterol 0 cholesterol, Sodium 584mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 7g fiber), Protein 8g protein.
BAKED CAULIFLOWER WITH GARLIC BUTTER
Cauliflower is the quintessential Thanksgiving vegetable, full of flavor and nutrition. Baked with cheese, butter, garlic, and bread crumbs, this is a gorgeously crisp and golden side dish for Thanksgiving (or whenever).
Provided by Jonathan Waxman
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 F. Cut the cauliflower into half-inch slices, trimming and discarding the core.
- Rub the bottom of a large casserole or gratin dish with 2 tablespoons butter and season with salt and pepper. Layer the cauliflower slices in the bottom of the dish.
- Cut the bread into large chunks, then roughly chop until you have coarse crumbs (about 2 cups). Smash the garlic cloves and remove the papery peel. Melt the remaining butter in a large skillet over medium heat; add the garlic and the breadcrumbs and toast until slightly golden. Season with salt and pepper. Add ½ cup water and the oil to the cauliflower, top with the toasted breadcrumbs, and sprinkle with the Parmesan. Season with salt and pepper. Bake until the cauliflower is tender and the breadcrumbs and cheese are golden brown, 30-35 minutes.
- Tip: To reheat, sprinkle with fresh Parmesan and bake in the oven for 5 minutes.
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