SPICY CAULIFLOWER STIR-FRY
Provided by Ree Drummond : Food Network
Categories side-dish
Time 16m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Break up the cauliflower into large florets, then use your hands to break into very small florets.
- Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around in the pan, allowing it to get very brown in some parts. Cook for 3 minutes, then turn the heat to low.
- Add the soy sauce, lime juice and most of the green onions, reserving the rest for serving. Stir and allow to cook for 1 minute, then add the sriracha and stir until incorporated. Add a little more sriracha if you want a deeper color and flavor.
- Serve hot in a bowl. Sprinkle the remaining green onions on top and serve with lime wedges.
Nutrition Facts : Calories 66 calorie, Fat 3 grams, Sodium 801 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 4 grams, Sugar 3 grams
SPICED CAULIFLOWER RICE
Steps:
- Cut the cauliflower into quarters through the stem. Trim and discard the core, then separate the head into florets. Place a third of the florets into a food processor and pulse in 2- to 3-second bursts until the cauliflower is finely chopped and has the consistency of couscous. Repeat twice, until all of the cauliflower is chopped. (One large head should yield approximately 8 cups chopped.)
- Combine the cumin, pepper, turmeric, ginger and nutmeg in a small bowl and add 1 tablespoon water. Stir well to combine and set aside.
- Heat the oil in a large saute pan over high heat. When the oil begins to shimmer, add the onion and cook, stirring often, until tender but not browned, 2 to 3 minutes. Stir in the garlic and cook until aromatic, 30 seconds more. Stir in the spice mixture and cook another 30 seconds.
- Add the cauliflower, peas and carrots and stir well. Add some salt to taste. Cook, stirring often, until the cauliflower is tender, about 5 minutes. Transfer to bowls and garnish with chives.
CAULIFLOWER WITH A KICK
Hate cauliflower? Try this, you'll change your mind!
Provided by JEN
Categories Side Dish Vegetables Cauliflower
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add cauliflower and parsnips, recover, and steam until soft, about 15 minutes.
- Drain the vegetables. Mash using a hand masher or electric mixer. Gradually add milk and butter and mash to desired consistency. Season to taste with salt and pepper; serve warm.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 7.3 g, Cholesterol 8.2 mg, Fat 3.2 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 46.9 mg, Sugar 2.9 g
SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC
Cauliflower undergoes a few stages of cooking in this recipe, and, for a deep brown and ridiculous flavor, it's important to see it through all of them. It will be cooked through about halfway through roasting, but to transform it from pale and tender to crisp and golden brown, it must continue roasting at very high heat. Make sure to keep the smaller bits that fall away as you prepare and slice the cauliflower. They'll get the most golden and crunchy, almost like little cauliflower bread crumbs.
Provided by Alison Roman
Categories weekday, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
- Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
- Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
- Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 220 milligrams, Sugar 2 grams, TransFat 0 grams
SPICY CAULIFLOWER
This superhealthy curry side dish is a Punjabi staple. Deliciously spicy, it's also a good source of vitamin C
Provided by Roopa Gulati
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oil in a big pan or wok with a lid, then add the ginger and spices. Swirl everything around for a few secs until the spices are aromatic. Reduce the heat, then stir in the cauliflower and some seasoning. Put the lid on and cook for 10 mins or until softened, stirring occasionally. Sprinkle over the coriander before serving.
Nutrition Facts : Calories 145 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium
EXTRA CRISPY SPICY FRIED CAULIFLOWER RECIPE BY TASTY
Here's what you need: large cauliflower, celery salt, dried oregano, cumin, onion powder, garlic powder, paprika, cayenne pepper, salt, pepper, all-purpose flour, cornstarch, soy milk, apple cider vinegar, hot sauce, vegetable oil
Provided by Gwenaelle Le Cochennec
Categories Sides
Yield 4 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 413 calories, Carbohydrate 70 grams, Fat 9 grams, Fiber 6 grams, Protein 12 grams, Sugar 5 grams
SPICY CAULIFLOWER WINGS
One bite of these spicy and hot cauliflower wings, which are based on Nashville-style hot chicken, and you may never go back to traditional chicken wings ever again. The key is the Louisiana-style hot sauce made from pepper, cayenne and sharp vinegar.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 250˚ F. Set a rack on a rimmed baking sheet and place in the oven. Whisk the milk, eggs and hot sauce in a medium bowl. Stir together the flour, 1 tablespoon salt and 2 teaspoons black pepper in another medium bowl. In a separate medium heatproof bowl, stir together the melted butter, brown sugar, cayenne, paprika, garlic powder and 1 teaspoon each salt and pepper.
- Fill a medium saucepan halfway with vegetable oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in batches of about 8 florets at a time, toss the cauliflower in the flour mixture, then dip in the milk mixture, then dredge again in the flour mixture, allowing the excess to fall off between each step. Fry until deep golden brown, carefully turning as needed, 6 to 8 minutes. Remove the cauliflower with a spider or a slotted spoon and transfer to the baking sheet in the oven; keep warm while you fry the remaining cauliflower.
- When all the cauliflower is fried, carefully ladle about 1 cup of the frying oil into the melted butter mixture and stir. (It will sizzle slightly.) Working in batches, add the fried cauliflower to the hot spiced oil, then remove with a slotted spoon and transfer to a platter. Spoon 2 to 3 more tablespoons of the spiced oil over all the florets. Serve with pickles, hot honey and more hot sauce.
SPICY QUICK-PICKLED CAULIFLOWER
Simple spicy pickled cauliflower is perfect for snacking but also good in a salad, on a sandwich, or in Bloody Marys. The hardest part of this recipe is the wait.
Provided by Soup Loving Nicole
Time P1DT1h20m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 24.7 calories, Carbohydrate 4.9 g, Fat 0.2 g, Fiber 2.1 g, Protein 1.7 g, Sodium 464.1 mg, Sugar 2.2 g
SPICY PICKLED CAULIFLOWER
This has a mild pickling brine, but it comes with a little kick of spiciness to keep your taste buds interested. It's quick and easy, crisp, tangy, spicy, and delicious. This should last for about 3 to 4 weeks in the fridge.
Provided by lutzflcat
Time P2DT45m
Yield 12
Number Of Ingredients 10
Steps:
- Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.
- Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.
- Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it's tightly packed. Pour brine into the jars, covering the cauliflower.
- Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.
Nutrition Facts : Calories 47 calories, Carbohydrate 11 g, Fat 0.2 g, Fiber 2.4 g, Protein 2.1 g, Sodium 1225.8 mg, Sugar 7.1 g
SPICY SESAME CAULIFLOWER RECIPE BY TASTY
Here's what you need: flour, milk, baking powder, garlic powder, cauliflower, oil, sesame oil, garlic, soy sauce, rice vinegar, sugar, Sriracha, sesame seed, scallion, cornstarch slurry
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
Steps:
- Whisk together flour, milk, baking powder and garlic powder.
- Add the chopped cauliflower and toss to coat. Make sure there's a thin layer of batter over the cauliflower.
- Deep fry cauliflower until golden brown, remove and drain excess oil.
- Make the spicy sesame sauce by combining the sesame oil, garlic, soy sauce, rice vinegar, sugar and sriracha.
- Bring the sauce to a boil then add the cornstarch slurry. Mix in and let the sauce thicken.
- Add the fried cauliflower and toss to coat in sauce.
- Garnish with sesame seeds and chopped scallions. Serve with rice.
- Nutrition Calories: 5211 Fat: 519 grams Carbs: 135 grams Fiber: 11 grams Sugars: 50 grams Protein: 29 grams
- Enjoy!
Nutrition Facts : Calories 509 calories, Carbohydrate 67 grams, Fat 22 grams, Fiber 5 grams, Protein 14 grams, Sugar 25 grams
SWEET AND SPICY CAULIFLOWER
Sweet and spicy cauliflower with a tingle that's delicious even if you are not a fan of cauliflower.
Provided by LenaCornbread
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Mix sweet chili sauce, Sriracha, and minced garlic together in a small bowl.
- Heat oil in a skillet over medium-high. Add cauliflower and sauce; cook for 5 minutes. Reduce heat to low, cover, and simmer until tender, about 5 minutes more.
Nutrition Facts : Calories 148 calories, Carbohydrate 27.2 g, Fat 3.8 g, Fiber 7.2 g, Protein 4.2 g, SaturatedFat 0.5 g, Sodium 1670.3 mg, Sugar 15 g
SPICED CAULIFLOWER WITH A KICK
An interesting way to serve cauliflower. Go easy on the cumin, but if you like it go for it. You can leave the sugar out of this recipe for a harder kick.
Provided by Dancer
Categories Cauliflower
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Chop onions, then cook in oil until soft.
- Add mustard, ginger, salt and tumeric, cook for about 3 minutes, while stirring.
- Cut cauliflower in pieces, add it to spice mixture, making sure it is covered thoroughly.
- Skin and finely chop tomatoes, stir into mix with cumin and parsley.
- Add sugar to taste.
- Cover and cook over low heat for 10 to 15 minutes.
- Stir occasionally to prevent boiling.
Nutrition Facts : Calories 174.6, Fat 14, SaturatedFat 1.9, Sodium 421.6, Carbohydrate 11.8, Fiber 3.8, Sugar 5.5, Protein 3
SPICY FRIED CAULIFLOWER "CHICKEN" RECIPE BY TASTY
Here's what you need: cauliflower, unbleached all-purpose flour, cornstarch, salt, cayenne pepper, white pepper, onion powder, garlic powder, sweet paprika, old bay seasoning, nutritional yeast, hot sauce, plain unsweetened soy milk, dijon mustard, safflower oil
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, combine the flour, arrowroot powder, salt, cayenne, white pepper, onion powder, garlic powder, paprika, Old Bay seasoning, and nutritional yeast.
- In another medium bowl, combine the hot sauce, soy milk, and Dijon mustard and whisk until creamy.
- In a large Dutch oven or heavy pot, heat the oil to 350°F (180°C). Double-line a large plate with paper towels and keep nearby.
- Use one hand to dip a cauliflower floret into the wet mixture, then drop it into the flour mixture. Use your dry hand to coat it completely. Dip it back into the wet mixture and again in the dry mixture, keeping one hand devoted to wet and one to dry.
- Carefully lower the twice-coated floret into the hot oil. Repeat with the remaining cauliflower until you can't fit any more into the pot. Do not overcrowd. Fry for 4-5 minutes, until the pieces are golden. Transfer the fried cauliflower to the lined plate and continue to fry the remaining cauliflower. Serve hot.
- Enjoy!
SPICED CAULIFLOWER
I grew up with cauliflower boiled and served with buttered crumbs. Although I love melted butter, the two never melded for me, and cauliflower remained my least favorite vegetable until I discovered this recipe from Indian friends. I omitted the chile and prepared it for my brother who cannot tolerate any hot spice, and he raved about it. It's flavorful, and the microwave finish leaves the cauliflower slightly crisp, which we prefer.
Provided by PTG
Categories Side Dish Vegetables Cauliflower
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 42.1 calories, Carbohydrate 4.4 g, Fat 2.5 g, Fiber 1.6 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 54.5 mg, Sugar 1.7 g
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