Cauliflowerinhotvinegarcolifloralajoarriero Recipes

KUNG PAO CAULIFLOWER

Steps:

• Heat the peanut oil in a large cast-iron skillet over medium-high to high heat. Add the chile peppers, cauliflower, zucchini, bell peppers and scallion whites. Cook, stirring, until the cauliflower has softened slightly and begins to char, about 5 minutes.
• While the vegetables are cooking, stir together the soy sauce, rice wine vinegar, honey, chili paste, ginger, sesame oil, garlic and lime zest and juice in a small pitcher. Whisk in the cornstarch until completely dissolved.
• Reduce the heat to low and add the sauce. Cook, stirring continuously, until everything is coated in the sauce and the cauliflower is cooked through, 1 to 2 minutes, adding up to 1/4 cup water if it looks dry. Add the peanuts and toss to coat. Taste and add more chili paste or soy as desired. Serve hot in a bowl, garnished with the reserved scallion greens.

CAULIFLOWER IN HOT VINEGAR/COLIFLORAL AJO ARRIERO

Steps:

• Wash the cauliflower and cut into florets.
• Simmer the cauliflower in plenty of boiling water for 10 minutes until nearly tender.
• Drain the cauliflower and keep 2 tbsp of the cooking liquid.
• Heat the olive oil in a small saucepan
• Fry the garlic cloves until lightly brown.
• Discard the garlic.
• Remove the saucepan from the heat and stir in paprika , wine vinegar and cooking liquid.
• Place the cauliflower in a casserole.
• Pour the sauce over the cauliflower.
• Cover and simmer over very low heat for 5-10 minutes.

GENERAL TSO'S CAULIFLOWER

Steps:

• In an electric skillet or deep fryer, heat oil to 375°. Combine flour, cornstarch, salt and baking powder. Stir in club soda just until blended (batter will be thin). Dip florets, a few at a time, into batter and fry until cauliflower is tender and coating is light brown, 8-10 minutes. Drain on paper towels., For sauce, whisk together the first six ingredients; whisk in cornstarch until smooth., In a large saucepan, heat canola oil over medium-high heat. Add chilies; cook and stir until fragrant, 1-2 minutes. Add white part of onions, garlic, ginger and orange zest; cook until fragrant, about 1 minute. Stir soy sauce mixture; add to saucepan. Bring to a boil; cook and stir until thickened, 2-4 minutes., Add cauliflower to sauce; toss to coat. Serve with rice; sprinkle with thinly sliced green onions.

CAULIFLOWER WITH GOLDEN RAISINS AND ALMONDS

Steps:

• Preheat oven to 425 degrees, with racks in middle and lower third. Place raisins in a measuring cup and cover with very hot water. Arrange cauliflower on two rimmed baking sheets. Toss with oil and season with salt and pepper. Bake 10 minutes.
• Turn cauliflower and top with almonds. Bake until cauliflower is browned and tender and almonds are toasted, 10 minutes. Drain raisins. Transfer cauliflower to a serving dish; top with raisins and drizzle with sherry vinegar.