Spicy Fried Cauliflower Recipes

SPICY FRIED CAULIFLOWER

Steps:

• Combine the salt, paprika, curry powder and chilli powder and stir to combine. Heat the oil in a wok or large pan to about 180°C. Add half the cauliflower florets and fry until lightly browned, about 3 minutes. Drain and repeat for the remaining florets. While the cauliflower is still hot, sprinkle generously with the salt-and-spice mix, reserving any unused mix for a future batch. Scatter with parsley, grind over some black pepper and serve with lemon wedges. Try Adam Liaw's lamb and labne trenchers.

SPICY CAULIFLOWER STIR-FRY

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.

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!

SPICY FRIED CAULIFLOWER "CHICKEN" RECIPE BY TASTY

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!

MAKE WAY FOR THE NEW KING OF FRIED FOODS. STICKY, SPICY AND SAUCY FRIED CAULIFLOWER.

Steps:

• Break your cauliflower down into small bite-sized chunks. Once you remove the stem you should be able to break them apart with your hands.
• In a large pot filled with an inch of water, steam your cauliflower until tender, 2-3 minutes depending on size. You don't want to over-cook it or else it'll give you trouble when trying to skewer it! Once steamed, remove from pot and set aside to cool.
• In a large bowl, combine water, flour, cornstarch, baking soda, a pinch of both salt and pepper and the sesame oil. The batter should be thick, not runny and have a strong sesame scent.
• Take your steamed florets and skewer them through the stem onto the stick, about three large or four medium will do. Dunk them in the batter one at a time. Transfer to a baking sheet and sprinkle with a healthy amount of extra corn starch. Deep fry at 350F for 2-3 min or until golden brown. Remove from oil and allow to drain and slightly cool.
• In a pot over medium heat, add water, honey and gochujang. This is a very basic sauce, spicy and sweet. If you want less heat, simply add more honey. Just make sure to slightly reduce the sauce to obtain that perfect saucy, sticky consistency.
• Chop peanuts, chives or green onion and set side. Brush sauce on each skewer then sprinkle with your garnishes.

SPICY CAULIFLOWER FRIED 'RICE' WITH PORK

Steps:

• Pulse cauliflower in a food processor until it resembles rice.
• Heat sesame oil a large wok or skillet over medium heat. Season pork chops with five-spice powder; cook until pork is slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork chops to a cutting board to rest.
• Whisk soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger together in a bowl.
• Return wok to medium heat; cook and stir mushrooms, onion, carrot, and poblano chile until tender, about 4 minutes. Cut pork chops into cubes.
• Push mushroom mixture to one side of wok. Add eggs; cook and stir until scrambled, 1 to 2 minutes. Stir mushroom mixture and eggs together in wok. Stir in cauliflower and soy sauce mixture; add pork cubes. Cook until cauliflower is tender, 3 to 4 minutes more. Garnish with green onions.

SPICY CAULIFLOWER

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.