Cauliflower Crunch 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.

MIDDLE EASTERN CRUNCH: TURMERIC PICKLED CAULIFLOWER

Steps:

• Mix all ingredients except for the cauliflower in a large stockpot and bring to a boil.
• Add cauliflower and bring back to a boil.
• Remove from heat and allow to come to room temperature.
• Keep covered in its liquid in refrigerator.

CAULIFLOWER CRUNCH SALAD WITH A TASTE OF CATALINA

Steps:

• Mix the vegetables in a serving bowl.
• In separate bowl mix relish, Miracle Whip and Catalina Salad Dressing and hot sauce if desired.
• Pour the dressing and toss the vegies. Mix well.
• Cover and refrigerate or serve after making.

CAULIFLOWER CRUNCH

Steps:

• Heat oven to 400°F
• Heat 1 tablespoon of the oil in medium skillet over medium heat until hot.
• Add tomatoes, garlic and green chiles; cook 1 to 2 minutes or until thoroughly heated, stirring occasionally.
• Spread in bottom of ungreased 9 or 10-inch quiche dish or glass pie pan.
• Top with cauliflower in cheese sauce.
• In small bowl, combine bread crumbs, Parmesan cheese and remaining 2 tablespoons oil; mix well.
• Sprinkle over cauliflower mixture.
• Bake at 400°F for 20 to 22 minutes or until edges are bubbly and bread crumbs are golden brown.

CRUNCHY CAULIFLOWER CHEESE

Steps:

• Heat the grill to high. Fill a large saucepan with water and bring to the boil. Meanwhile, break the cauliflower into even-sized florets. Drop into the pan and boil for about 7 mins, or until very tender.
• Heat the cheese sauce either in the microwave on High for 1 min or in a small pan until heated through, but not boiling. Place the cheese, hazelnuts and breadcrumbs in a bowl and mix together.
• Drain the cauliflower and place in the bottom of a large, shallow, baking dish. Pour the warmed sauce over the cauliflower, covering it evenly, then sprinkle with the breadcrumbs. Put under the grill for 5 mins, or until the cheese is bubbling and the breadcrumbs are golden and crusty.

CAULIFLOWER BAKE WITH HAZELNUT CRUNCH CRUST

Steps:

• To begin with, steam the cauliflower in a colander fitted inside a pan. Steam for around 15 minutes so the cauliflower still has some bite left in it.
• For the sauce, melt the butter in a medium sized pan. Add the flour and stir hard until a smooth paste is achieved.
• Take off the heat and leave for a couple of minutes. Slowly add the milk, mixing all the time.
• Place it back on the heat and add the clove, bay leaf and leek. Simmer for 10 minutes, constantly stirring.
• Remove the leek, bay leaf and clove. Season with salt and pepper to taste.
• Pre heat the oven to 350 degrees.
• Stir the cheese into the sauce, saving a bit to sprinkle on top. Mix the cauliflower into the sauce and give it a good stir. Pour into a baking tin.
• Sprinkle on the remaining cheese and top with the crushed hazelnuts and broken up pieces of toast.
• Bake for 20 minutes and then place under the broiler for a few minutes to get a golden and bubbling crust.

CHEDDAR-CAULIFLOWER CRUNCH CASSEROLE

Steps:

• Heat oven to 450°F.
• Place cauliflower in 2-qt. casserole sprayed with cooking spray.
• Bake 30 min. or until crisp-tender, stirring after 15 min. Remove from oven.
• Combine bread crumbs and butter.
• Heat broiler. Pour pasta sauce over cauliflower; top with cheese and bread crumbs.
• Broil, 6 inches from heat, 2 to 3 min. or until bread crumbs are golden brown and sauce is heated through.

CRUNCHY CAULIFLOWER SALAD

Steps:

• In a large bowl, combine the yogurt, mayonaisse, lemon juice, paprika and salt and pepper to taste. Add cauliflower, broccoli, chicken, tomatoes, cheese and red onion. Toss gently to coat. Let stand a few minutes before serving.