Spiced Carmelized Cauliflower Florets Recipes

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!

GLAZED ROASTED CAULIFLOWER

Steps:

• Cut 1 small cauliflower into large florets. Toss with 2 tablespoons olive oil on a foil-lined baking sheet; season with salt and pepper. Roast at 450˚ F, tossing halfway through, until browned and tender, 25 to 30 minutes. Mix 1 tablespoon each Dijon mustard and date syrup and 1 teaspoon balsamic vinegar. Pour over the cauliflower and toss; roast until glazed, 10 minutes. Sprinkle with parsley.

SPICED, CARMELIZED CAULIFLOWER FLORETS

Steps:

• Preheat oven to 500 degree. Lightly grease baking sheet. In large bowl, toss cauliflower w/butter. In small bowl, combine spices. Toss cauliflower with spices until evely coated. Spread on lightly greased baking sheet. Roast 20 minutes. Stir 1x or 2x. Mount on serving platter and sprinkle with salt. Serve with toothpicks.

CARAMELIZED CAULIFLOWER PLAIN AND FANCY

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Spread the cauliflower in an even layer on a rimmed baking sheet. Drizzle over the olive oil and sprinkle with salt and pepper. Toss to combine. Roast until the cauliflower is lightly caramelized, turning once, about 30 minutes. Serve as is for the plain version or proceed with the variation below for the fancy version.
• Heat a small pan, and then add olive oil, garlic, and red pepper flakes. Saute for 30 seconds. Add the capers and raisins and cook for another minute.
• Drizzle the caramelized cauliflower with the caper mixture and parsley and toss to coat well. Serve warm or at room temperature.

SPICY QUICK-PICKLED CAULIFLOWER

Steps:

• Place cauliflower florets into a large canning jar. Add garlic, crushed red pepper flakes, mustard seeds, and peppercorns.
• Bring vinegar, water, sea salt, and sugar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until salt and sugar have dissolved, about 5 minutes.
• Pour mixture over the cauliflower mixture, seal, and let cool for 1 hour.
• Place jar in the refrigerator for 24 hours, shaking every 8 hours.

CHEESY BAKED CAULIFLOWER FLORETS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray a large baking sheet with cooking spray.
• Spread cauliflower evenly onto the prepared baking sheet. Spray cauliflower with cooking spray, then season with 1 teaspoon salt, 1/2 teaspoon pepper, and garlic powder.
• Bake in the preheated oven until tender, stirring halfway through, about 25 minutes.
• While cauliflower is baking, whisk evaporated milk, eggs, dry mustard, and hot sauce together in a small bowl.
• Remove cauliflower from the oven.
• Melt butter in a medium saucepan over medium-low heat. Carefully add cauliflower; toss to coat. Stir in milk-egg mixture. Add Cheddar cheese and gently stir until creamy, about 3 minutes.

SPICED CAULIFLOWER

Steps:

• Heat oil in a small skillet over medium-high heat; add mustard seeds and cover skillet. Cook until seeds stop popping, 2 to 3 minutes. Add onion to the skillet; cook and stir over low heat until translucent, about 10 minutes.
• Mix garlic, ginger, turmeric, chile powder, and salt into onion mixture; cook and stir for 30 seconds. Add cauliflower; cook and stir for 1 minute. Transfer cauliflower to a microwave-safe bowl and cover bowl.
• Cook cauliflower in microwave until tender, about 3 minutes. Drizzle lemon juice over cauliflower.

CURRIED CAULIFLOWER FLORETS (SWEET & SPICY)

Steps:

• In a large hot pan heat oil add onions, red pepper, ginger& garlic.
• Saute till translucent stirring often.
• Add cauliflower and water cover simmer and steam 5 minutes.
• Meanwhile heat spices in a dry pot just to release that wonderful aroma add milk, sugar,& curry.
• Pour over cauliflower stir& simmer till tender.

SPICED CARAMELIZED CAULIFLOWER FLORETS

Steps:

• Preheat the oven to 500°.
• In a large bowl, toss the cauliflower with the butter.
• In a small bowl, combine the sugar, salt, pepper, sweet and hot paprika and the cinnamon.
• Toss the spices with the cauliflower until evenly coated.
• Spread the cauliflower on a baking sheet in a single layer.
• Roast for 20 minutes, stirring once or twice, until the florets are crisp-tender and caramelized.
• For a beautiful presentation: Mound the florets on a serving platter or in a colorful glass bowl and sprinkle with coarse salt. Serve hot or warm, with toothpicks.