Crispy Cauliflower Fish Bake Recipes

STICKY CRISPY CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Liberally grease 2 parchment-lined baking sheets with olive oil.
• In a medium-large mixing bowl, combine the flour, cornstarch, baking powder, garlic, ginger, and salt. Make a well in the middle and stir in the sparkling water, whisking with a fork to form a smooth batter.
• Add the cauliflower florets and gently toss to coat them evenly in the batter.
• Place the florets onto the baking sheets, allowing a space between each piece to help them crisp up in the oven (if they are too close, they will steam each other). Bake, turning once, until crispy and golden brown, about 10 minutes.
• Meanwhile, make the sauce: Place the brown sugar, ketchup, tamari, vinegar, sesame oil, sriracha and garlic in a small saucepan. Using a wooden spoon, mix well and bring to a gentle, bubbling simmer. Cook, stirring often, until it reduces into a glossy consistency that coats the back of the wooden spoon, about 10 minutes.
• Remove the cauliflower from the oven and tip into a bowl. Drizzle over the sweet and sour sauce, add most of the cilantro and scallions, leaving some behind for garnish, and gently toss to coat each floret.
• Transfer to a serving plate and sprinkle over the remaining cilantro and scallions before serving. Enjoy.

CRISPY CAULIFLOWER WINGS

Steps:

• Preheat oven to 450°F.
• Cut cauliflower into bite-sized pieces.
• Combine all batter ingredients in a large bowl and whisk until smooth. Add cauliflower and toss well to combine.
• Pour the cauliflower into a large strainer and let sit 5 minutes allowing excess batter to drip off. Gently toss cauliflower in the breadcrumb mixture.
• Place on a parchment lined pan and bake 15 minutes. Flip cauliflower and cook 8-10 minutes or until cauliflower is tender-crisp and coating is crispy.
• If desired, toss caulfilower with half of the sauce before serving (I prefer to dip to keep it crispy).
• Serve with remaining sauce for dipping.

CRISPY CAULIFLOWER CAKES

Steps:

• For the cauliflower cakes: In a large bowl, mix the cauliflower, cornstarch, flour, curry powder, cumin, eggs, green onions, garlic and good pinch of kosher salt and pepper. Scoop 2-tablespoon portions of the mixture, form into patties and put on a plate.
• Heat 1/2 inch of oil to around 350 degrees F in a large, heavy-bottomed skillet. Add the patties in batches and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate and sprinkle with sea salt.
• For the yogurt sauce: Mix the yogurt, lemon zest and juice and cilantro in a small bowl. Season with kosher salt, pepper and hot sauce.
• Place the cakes on a platter and dress each with a little of the yogurt sauce, then garnish with cilantro leaves. Serve the remaining sauce on the side.

CRISPY CAULIFLOWER FISH BAKE

Steps:

• Preheat oven to 220°C conventional/200°C fan forced.
• Place cauliflower and milk in a medium sized saucepan over medium heat. Bring to low simmer and cook for 5-7 minutes, until soft.
• Strain cauliflower and reserve milk.
• Puree cauliflower in blender until very smooth and thick. Add reserved milk if needed. Season with salt and pepper to taste and set aside.
• Heat 1 tbsp oil in large frying pan over medium heat and add onion. Cook for 3 minutes until softened.
• Add carrots, celery and garlic and cook for 5 minutes until tender. Season with salt and pepper to taste.
• Add fish, cauliflower purée and dill into the pan with the onion mixture and combine well. Pour into small greased baking dish.
• Toss bread with 1 tbsp oil. Scatter over fish mixture. Bake on top rack in oven for 20 minutes, or until bread is golden brown. Remove from oven and serve.