Crispy Fried Honey Lemon Glazed Cauliflower Recipes
CRISPY CAULIFLOWER WITH LEMON AIOLI
This crispy cauliflower is straight from my Italian grandmother's recipe book!
Provided by Antonia Lofaso
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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
From Fine Cooking Magazine - "This sweet-tart glaze along with the heat of crushed red pepper and sweet smoked paprika, and the depth of coriander -- give a mellow cauliflower a zesty profile".
Provided by DailyInspiration
Categories Vegetable
Time 37m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 203.1, Fat 14.1, SaturatedFat 2, Sodium 46.5, Carbohydrate 19.5, Fiber 3.8, Sugar 12.8, Protein 3.3
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