Crispy Fried Honey Lemon Glazed Cauliflower Recipes

CRISPY FRIED HONEY LEMON GLAZED CAULIFLOWER

Steps:

• Being by setting up a dredging station. First, lightly beat the eggs in a small bowl and set aside.
• Next, add the panko bread crumbs to a small bowl and set aside.
• Lastly, add the cauliflower florets to a large bowl, add the flour, and toss to coat. Set aside.
• To prepare the sauce, add all of the ingredients to the sauce pan at once, except the corn starch. Place the cornstarch in a small bowl, add one tablespoon of water, and still until the cornstarch has dissolved. Add to the sauce pan and whisk to combine all ingredients. Bring the mixture to a slight simmer and allow to thicken while you fry the cauliflower.
• Begin by heating the vegetable oil in a deep pot to 375 degrees. (You can also use a deep fryer if you have one.)
• Coat each cauliflower floret in the egg and then coat with the panko bread crumbs.
• Carefully place the panko-coated cauliflower florets into the hot oil. Fry each piece until golden brown - about 3 minutes. Remove from the oil and allow to drain on a paper towel lined baking sheet.
• Once all of the pieces are fried, increase the temperature of the oil to 385 degrees and re-fry the nuggets of cauliflower for another 30-60 seconds. This will provide a deeper colour and a better crunch. This step is completely optional!
• Lastly, plate the cauliflower and spoon the thick, hot sauce over top. Serve immediately.

CRISPY CAULIFLOWER WITH LEMON AIOLI

Steps:

• For the cauliflower: Preheat a fryer to 350 degrees F, or heat 3 inches oil to 350 degrees F in a Dutch oven or deep skillet. Line a baking sheet with a wire rack.
• Whisk the eggs with the Parmesan in a bowl. Mix the flour and salt in another bowl. Dip the cauliflower in the Parmesan egg mixture, then into the salted flour, then into the fryer. Fry until golden brown, about 5 minutes. Season the cauliflower with salt while still in either the fryer basket or strainer and pour on the prepared wire rack.
• For the lemon aioli: Add the mayonnaise, lemon juice and salt and pepper to taste to a medium bowl and stir to combine. Pour into a serving bowl and garnish with the chives.
• Arrange the crispy cauliflower on a platter. Grate some Parmesan over, then sprinkle with the lemon zest and chives. Serve alongside the lemon aioli.

HONEY-LEMON GLAZED CAULIFLOWER

Steps:

• Heat 3 tablespoons oil in a heavy duty 12-inch skillet (preferably cast iron) over medium-high heat. Add the cauliflower and 1/2 teaspoons salt and stir to coat. Cook, without stirring, until the cauliflower is browned on one side; about 4 minutes. Turn each piece over and cook, without stirring, until evenly browned on the second side, about 4 minutes more. Reduce the heat to medium and continue cooking, stirring often, until browned all over, about 4 minutes longer.
• Meanwhile, in a small bowl, stir 2 tablespoons water and the remaining 1 tablespoons oil with the onion, honey, ground coriander, paprika and pepper flakes.
• Add the onion mixture to the skillet and cook , stirring occasionally, until the onion is softened, about 1 minute. Continue cooking, stirring constantly, until most of the liquid has evaporated and the cauliflower is glazed, about 4 minutes. Transfer to a serving bowl, stir in the lemon juice and zest, and garnish with the cilantro. Serve immediately.

HONEY-LEMON GLAZED CAULIFLOWER

Steps:

• 1. Heat 3 tbsp. oil in a heavy duty 12-inch skillet (preferably cast iron) over medium-high heat. Add the cauliflower and 1/2 tsp. salt - stir to coat. Cook, without stirring, until the cauliflower is browned on one side; about 4 minutes. Turn each piece over and cook, without stirring, until evenly browned on the second side, about 4 minutes more. Reduce the heat to medium and continue cooking, stirring often, until browned all over, about 4 minutes longer.
• 2. Meanwhile, in a small bowl, stir 3 tbsp. water and the remaining 1 tbsp. oil with the onion, honey, ground coriander, paprika and pepper flakes.
• 3. Add the onion mixture to the skillet and cook, stirring occasionally, until the onion is softened, about 1 minute. Continue cooking, stirring constantly, until most of the liquid has evaporated and the cauliflower is glazed - about 4 minutes.
• 4. Transfer to a serving bowl, stir in the lemon juice and zest and garnish with the cilantro. Serve immediately.