Cauliflower Hors Doeuvres Recipes

CAULIFLOWER HORS D'OEUVRES

Cauliflower Hors D'oeuvres image

These crispy baked tidbits are an appealing alternative to deep-fried fare. A coating of Parmesan cheese, Worcestershire sauce, basil and ground mustard infuses a burst of flavor into each bite. "I make these appetizers for parties at our condo, and it's always the first plate to be emptied," writes Dorothy McNeill from St. Petersburg, Florida.

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 14 servings.

Number Of Ingredients 12

Ingredients

8 cups fresh cauliflowerets (3 pounds each)
1/2 cup egg substitute
2 tablespoons butter, melted
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
Meatless spaghetti sauce, warmed, optional

Steps:

Place 1 in. of water and cauliflower in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Drain and immediately place cauliflower in ice water. Drain and pat dry., In a shallow bowl, combine the egg substitute, butter, Worcestershire sauce and mustard. In another bowl, combine bread crumbs, Parmesan cheese, basil, salt, pepper and paprika. Dip cauliflower into the egg mixture, then coat with crumb mixture. , Place in two ungreased 15x10x1-in. baking pans. Bake at 350° for 30-35 minutes or until golden. Serve with spaghetti sauce for dipping if desired.

Nutrition Facts : Calories 76 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 319mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CAULIFLOWER VELOUTE WITH AMERICAN CAVIAR

Cauliflower Veloute with American Caviar image

Mini cups of cauliflower soup make elegant hors d'oeuvres in this recipe from chef Michael Romano.

Provided by Martha Stewart

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
1 medium shallot, chopped
2 large heads cauliflower, cut into 1-inch pieces (about 12 cups)
2 cups heavy cream
3 1/2 cups homemade or store-bought low-sodium chicken or vegetable stock
2 tablespoons olive oil
Coarse salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon cayenne pepper
2 ounces American caviar, such as paddlefish
1 small bunch fresh tarragon, for garnish

Steps:

Melt butter in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, about 5 minutes. Measure out 3 cups cauliflower florets and set aside. Using the remaining florets and stems, add 8 cups cauliflower, heavy cream, and stock; stir to combine. Reduce heat to medium-low and cover, simmer until cauliflower is tender, about 20 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Add reserved cauliflower florets; cook, stirring, until cauliflower is tender and lightly browned, about 10 minutes. Remove from heat and season with salt and pepper; set aside.
Transfer cauliflower-cream mixture to the jar of a blender; carefully blend until smooth. Return soup to saucepan and bring to simmer; add lemon juice and cayenne pepper.
Divide soup evenly among 24 small serving cups. Garnish each with reserved sauteed cauliflower florets, 1/4 teaspoon caviar, and a small tarragon leaf; serve immediately.

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