Asian Cauliflower Food

SESAME CAULIFLOWER

Steps:

• For the cauliflower: Place a baking sheet in the oven and preheat to 425 degrees F. (If your cauliflower is large, preheat 2 baking sheets.)
• Whisk the flour together with the garlic powder, onion powder, salt and pepper in a large bowl. Whisk in the milk and 1/4 cup water until smooth. Toss the cauliflower in the mixture until evenly coated. Remove the baking sheet from the oven and spray with nonstick cooking spray. Spoon the cauliflower into the baking sheet, leaving any excess sauce behind in the bowl. (Do not overcrowd the baking sheet or the cauliflower will steam and not become crispy; you may need to bake in batches or use two baking sheets.) Bake the cauliflower for 20 minutes.
• For the sesame sauce: Meanwhile, put the soy, honey, sesame oil, vinegar, cornstarch, sesame seeds, ginger, sriracha, garlic and 1/2 cup water in a medium saucepan over medium heat. Whisk together thoroughly. Bring to a boil, then reduce the temperature to medium-low and let simmer, stirring frequently, until the sauce becomes glossy and thick, about 2 minutes. Remove the cauliflower from the oven and toss with half of the sesame sauce. Return the cauliflower to the oven until dark and glossy, 5 to 8 minutes. Remove to a serving bowl and drizzle with more sauce. Add sesame seeds and scallions over the top and serve immediately.

GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)

Steps:

• Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
• Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

ASIAN SAUTEED CAULIFLOWER

Steps:

• Cut cauliflower florets into quarters and let sit for at least 5 minutes to bring out their health-promoting properties.
• Heat broth in large stainless steel skillet. When broth begins to steam add cauliflower and cover. Healthy sauté for 5 minutes.
• Whisk together rest of ingredients and toss with florets. Marinate for about 5 minutes for more flavor. Allowing the cauliflower to soak up the dressing for a few moments before serving makes it even better. Sprinkle with chopped cilantro.

ROASTED CAULIFLOWER WITH ASIAN FLAVORS

Steps:

• Preheat oven to 375°F.
• Wash head of cauliflower and cut into large florets.
• Put the cauliflower in a large bowl.
• Add the next 6 ingredients and toss.
• Put the cauliflower mixture onto a cookie sheet and roast for 40 minutes, turning the pieces halfway through.

ASIAN CAULIFLOWER

Steps:

• Place cauliflower in a microwave-safe dish. Add 1 tablespoon cold water. Cover and microwave on high for 4-1/2 to 5-1/2 minutes or until tender; drain and set aside. , In a 1-qt. microwave-safe bowl, combine the celery, onion, parsley and butter. Cover and microwave on high for 1 to 1-1/2 minutes or until vegetables are tender. , In a small bowl, combine hot water and bouillon until dissolved. Combine the cornstarch and remaining cold water until smooth. Add soy sauce, pepper and bouillon; mix well. Stir into celery mixture. Microwave, uncovered, at 70% power for 2-3 minutes or until sauce comes to a boil, stirring after each minute. Pour over cauliflower.