ROASTED CAULIFLOWER BITES
Steps:
- For the cauliflower: Preheat the oven to 400 degrees F.
- Combine the cauliflower, olive oil, garlic and salt in a large bowl. Place in an ovenproof skillet or rimmed baking sheet and roast until golden and tender, about 20 minutes.
- For the saffron beurre blanc: Combine the white wine, cream, garlic, olive oil and lemon juice in a medium skillet over medium heat. Bring to a low simmer, then add the salt and saffron. Slowly whisk in the butter, one piece at a time, to emulsify into a sauce. Pour the sauce through a strainer and set aside.
- Arrange the roasted cauliflower on a platter. Place the cilantro around the cauliflower. Dot with sriracha (more or less to your taste). Drizzle with a few tablespoons beurre blanc (extra beurre blanc will keep in the refrigerator up to 2 days).
BUFFALO CAULIFLOWER BITES RECIPE BY TASTY
Here's what you need: cauliflower, olive oil, flour, garlic salt, whole milk, hot sauce
Provided by Robin Broadfoot
Categories Sides
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450˚F (230˚C).
- Cut the head of cauliflower in half. Pluck bite-sized florets from each half. Trim bottoms of florets as necessary.
- In a medium bowl, mix the batter ingredients.
- Add cauliflower to the batter. Stir so each floret is fully coated.
- Line a baking sheet with parchment paper. Spread cauliflower florets on the baking sheet and drizzle with olive oil.
- Bake for 20 minutes.
- Remove the cauliflower from the oven and toss with buffalo sauce.
- Return cauliflower to oven and bake for an additional 10 minutes until browned to your liking.
- Enjoy!
Nutrition Facts : Calories 153 calories, Carbohydrate 23 grams, Fat 4 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams
BAKED PARMESAN CAULIFLOWER BITES
Here's a twist on cauliflower even your kids will like. These golden, crunchy Parmesan cauliflower bites just melt in your mouth.
Provided by Karen Gallinetti
Categories Side Dish Vegetables Cauliflower
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a baking sheet with cooking spray.
- Place mayonnaise in a large zip-top bag. Add cauliflower; seal bag and shake to coat.
- Combine bread crumbs and Parmesan cheese in another large zip-top bag. Add 1/2 of the coated cauliflower; seal bag and shake to coat. Spread in a single layer on the prepared baking sheet. Repeat with remaining cauliflower and bread crumb mixture.
- Bake in the preheated until tender and golden brown, about 35 minutes.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 14.3 g, Cholesterol 12.8 mg, Fat 23.4 g, Fiber 2.2 g, Protein 4.5 g, SaturatedFat 3.9 g, Sodium 475.3 mg, Sugar 2.5 g
BAKED BUFFALO CAULIFLOWER BITES
A vegetarian twist on a classic dish. These baked Buffalo cauliflower bites pair the great taste of Buffalo sauce with a tangy blue cheese dressing.
Provided by Saputo
Categories Trusted Brands: Recipes and Tips
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- To make the sauce, combine the sour cream, blue cheese, whole milk, garlic powder, onion powder, and salt in a medium bowl. Cover with plastic wrap and transfer to the refrigerator until serving.
- Preheat the oven to 450 degrees. Line a baking sheet with parchment or foil and set aside.
- In a medium bowl, add the whole milk, beer, all-purpose flour, garlic powder, onion powder, baking powder, and salt; mix until everything is just combined, being sure to not overmix.
- Dip each cauliflower floret into the batter, allowing any excess to run off, and transfer to the baking sheet. Repeat dipping process until you've worked your way through all of the florets.
- Spray the tops of the florets with cooking spray; this will help with the crisp factor. Transfer the baking sheet to the oven and bake for 15 to 20 minutes, until the tops are lightly golden brown.
- Meanwhile, in a medium saucepan, melt the butter and pour in the Buffalo wing sauce. Mix until combined. Remove the cauliflower from the oven and drizzle half of the sauce atop the florets. Return the cauliflower to the oven and bake for an additional 5 minutes.
- Using a pair of tongs, add the cauliflower florets to the saucepan with the Buffalo mixture and gently toss, until all of the florets are completely coated in sauce.
- Transfer to a large plate and serve alongside the dipping sauce and freshly cut celery.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 27.3 g, Cholesterol 27.8 mg, Fat 12.3 g, Fiber 4.1 g, Protein 7 g, SaturatedFat 6.7 g, Sodium 1279.1 mg, Sugar 4.7 g
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4.8/5 (4)Total Time 30 minsCategory RecipesCalories 55 per serving
- Mix milk, salt, garlic powder and pepper in a medium bowl. Put panko bread crumbs and Parmesan cheese in a second bowl.
- Dip each cauliflower floret in milk mixture to coat. Shake off excess milk, and then press each floret firmly into bread crumbs to coat.
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