Crispy Fried Honey Lemon Glazed Cauliflower Recipes

HONEY-LEMON-GLAZED CAULIFLOWER

Steps:

• Heat 3 Tbs. of the oil in a heavy duty 12-inch skillet (preferably cast iron) over medium-high heat. Add the cauliflower and 1/2 tsp. 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 Tbs. water and the remaining 1 Tbs. oil with the onion, honey, 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.

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.

EXTRA CRISPY SPICY FRIED CAULIFLOWER RECIPE BY TASTY

Steps:

• Cut the cauliflower in large florets. Transfer to a large bowl and set aside.
• In a small bowl, combine the celery salt, oregano, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Mix well.
• In a medium bowl, add half of the spice mix to the flour.
• Add the cornstarch and mix.
• In a separate medium bowl, combine the soy milk, apple cider vinegar, and hot sauce. Whisk.
• Pour the remaining spice mix over the cauliflower florets and mix.
• Pour the milk mixture over the cauliflower and mix well until they are coated.
• Cover with plastic wrap and chill for 1 hour minimum.
• Heat the vegetable oil in a large pan until it reaches 350°F (180°C).
• Toss each cauliflower floret in the flour mixture until well-coated, shaking off any excess. Dip them back in the remaining soy milk mixture in the bowl where they marinated, then again in the flour mixture.
• Fry the cauliflower for 4-5 minutes, until golden brown and crispy.
• Drain the pieces on a wire or paper towels. Let cool 5-10 minutes before serving.
• Enjoy!

CRISPY BAKED WINGS WITH BERBERE HONEY GLAZE AND FRIED GARLIC

Steps:

• Preheat the oven to 450˚ F. Pat the wings very dry with paper towels and place in a large bowl. Stir together the baking powder, garlic powder, paprika, coriander and 1 tablespoon salt in a small bowl. Sprinkle the mixture over the wings and toss well to coat. Arrange the wings, fatty-side down, in a single layer on a foil-lined rimmed baking sheet. Bake 30 minutes, then turn the wings over and bake until golden brown and crispy, 15 to 20 more minutes. Remove the baking sheet from the oven. Drain the wings on paper towels and allow to cool for 5 minutes.
• Meanwhile, make the fried garlic: Smash each clove of garlic, then peel and finely chop. Add the vegetable oil and garlic to a small skillet. Turn the heat to medium and cook until the garlic is lightly golden, 3 to 4 minutes. Remove the skillet from the heat and continue to cook until the garlic is completely golden, 1 more minute. Strain through a fine-mesh sieve; remove the garlic to a paper towel-lined plate to cool.
• Make the berbere honey glaze: In a small pot over medium-low heat, warm the vinegar and honey until the honey is loose and less viscous. Whisk in the berbere and cook over low heat until evenly distributed and heated through, about 2 minutes.
• Toss the wings with the glaze and fried garlic before serving. Top with chives.