Crisp Cauliflower Food

VEGAN CRISPY BAKED CAULIFLOWER

Steps:

• Preheat oven to 400F
• Destem cauliflower and chop into small florets. You want to make sure the florets are small enough for bite-size pieces, anything larger won't come out right!
• In a medium bowl, combine 1 cup flour, 1 cup non-dairy milk, and half of the spices [so 1 teaspoon of each]. Mix until well combined. The mixture should be like a thin pancake batter. If it is still too thick, add more milk.
• On a large plate, add half the breadcrumbs and 3 TBS of flour as well as the remaining half of the spices. Use a fork to combine.
• Put cauliflower florets into a huge bowl and then pour the wet mixture over the florets. Using a spoon or your hands, toss to combine so that every floret is coated in the wet mixture.
• Now, using your clean hands, take each floret and dredge it through the dry panko breadcrumbs mixture. Then, place it on a lined baking sheet. NOTE: About halfway through, the breadcrumbs will become soggy and no-good. Throw them away and replenish with the remaining half of your breadcrumbs, more spices, and more flour. Continue until all cauliflower is on your baking dish.
• Cook cauliflower for 15 minutes. After 15 minutes, take the cauliflower out and turn/flip it. At this point, you can use a pastry brush to coat each cauliflower bite with a little bit of oil or you can spray oil on. Feel free to skip this step if you are oil-free.
• Cook for 15 minutes more and remove from the oven when the breading is golden brown.
• Serve immediately with the dipping sauce of your choice. [1 part vegan mayo to 1 part ketchup or 2 parts maple syrup to 1 part dijon mustard]

CRISP CAULIFLOWER

Steps:

• Heat oven to 350 degrees. Spread pine nuts on a baking sheet. Toast until fragrant, about 7 minutes. Let nuts cool, and chop finely. Set aside.
• Fill a saute pan with 1 inch water; bring to a boil. Add cauliflower; cover with aluminum foil. Reduce heat to medium; steam until almost tender, 3 to 5 minutes. Remove pan from heat; Transfer cauliflower to a plate; pour off remaining water. Using a kitchen towel, wipe pan dry.
• Heat 2 tablespoons oil over medium-high heat. Add cauliflower and pepper. Cook cauliflower until crisp, 5 to 6 minutes. Add remaining tablespoon olive oil, turn, and cook other side. Transfer to a platter.
• Combine pine nuts, anchovies, fennel seeds, and garlic in a small bowl. Add to pan; cook until mixture is fragrant and just starts to brown, about 3 minutes. Raise heat to high; add wine. Cook until liquid has reduced by half, 3 minutes more. Remove skillet from heat, and stir in mint. Drizzle sauce over cauliflower, and serve.

CRISPY CAULIFLOWER CAKES

Steps:

• For the cauliflower cakes: In a large bowl, mix the cauliflower, cornstarch, flour, curry powder, cumin, eggs, green onions, garlic and good pinch of kosher salt and pepper. Scoop 2-tablespoon portions of the mixture, form into patties and put on a plate.
• Heat 1/2 inch of oil to around 350 degrees F in a large, heavy-bottomed skillet. Add the patties in batches and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate and sprinkle with sea salt.
• For the yogurt sauce: Mix the yogurt, lemon zest and juice and cilantro in a small bowl. Season with kosher salt, pepper and hot sauce.
• Place the cakes on a platter and dress each with a little of the yogurt sauce, then garnish with cilantro leaves. Serve the remaining sauce on the side.

CRISPY CAULIFLOWER TACOS

Steps:

• Preheat the oven to 200 degrees F. Heat about 2 inches vegetable oil in a large Dutch oven or cast-iron skillet over medium heat until a deep-fry thermometer registers 350 degrees F. Set a wire rack on a rimmed baking sheet.
• For the cabbage slaw: Toss together the green cabbage, red cabbage, cilantro, lime juice, honey, sour cream and 1/2 teaspoon salt in a large bowl. Set aside.
• For the chipotle avocado sauce: Combine the chipotle in adobo sauce and the cilantro in a mini food processor, pulsing until finely chopped and scraping down the sides as needed. Add the avocado, lime juice, sour cream and 1/2 teaspoon salt and process until smooth. Transfer to a small bowl and set aside.
• For the crispy cauliflower: Whisk together the white rice flour, all-purpose flour, baking powder, garlic powder, paprika, cayenne and 1/2 teaspoon salt in a large bowl. Slowly whisk in the beer until smooth (the texture and consistency should resemble pancake batter).
• Dip one-third of the cauliflower florets in the batter and coat well. Allow the excess batter to drip off and carefully place cauliflower into the hot oil. Fry until cauliflower is tender and golden brown on all side, 4 to 5 minutes total.
• Transfer with a slotted spoon to the prepared baking sheet, season lightly with salt and hold in the warm oven. Bring the oil back to 350 degrees F. Repeat with the remaining cauliflower and batter and fry two more batches.
• To toast the tortillas, warm in batches in a dry large skillet over medium-low heat, 5 seconds per side, or wrap in a damp kitchen towel and microwave for 25 seconds. Wrap in a dry kitchen towel to keep warm.
• To assemble, spread a layer of the Chipotle Avocado Sauce in the center of each toasted tortilla. Top with a few pieces of Crispy Cauliflower, Cabbage Slaw and pico de gallo. Serve with lime wedges.

CRISPY CAULIFLOWER WITH LEMON AIOLI

Steps:

• For the cauliflower: Preheat a fryer to 350 degrees F, or heat 3 inches oil to 350 degrees F in a Dutch oven or deep skillet. Line a baking sheet with a wire rack.
• Whisk the eggs with the Parmesan in a bowl. Mix the flour and salt in another bowl. Dip the cauliflower in the Parmesan egg mixture, then into the salted flour, then into the fryer. Fry until golden brown, about 5 minutes. Season the cauliflower with salt while still in either the fryer basket or strainer and pour on the prepared wire rack.
• For the lemon aioli: Add the mayonnaise, lemon juice and salt and pepper to taste to a medium bowl and stir to combine. Pour into a serving bowl and garnish with the chives.
• Arrange the crispy cauliflower on a platter. Grate some Parmesan over, then sprinkle with the lemon zest and chives. Serve alongside the lemon aioli.

CRISPY CAULIFLOWER CRUST PIZZA

Steps:

• Preheat oven to 400°F.
• In a food processor, process cauliflower until finely chopped.
• In a microwave-safe bowl, cook cauliflower for five minutes or until tender. Using a juicer, squeeze out the moisture from the cauliflower a little bit at a time. Alternately, place cauliflower in a towel, and squeeze out excess water so it is completely dry.
• In a bowl, mix cauliflower, salt, baking powder, oregano, eggs, and garlic, until well-combined.
• NOTE: everyone but me seems to be able to use parchment paper without it sticking. In my experience, no matter what I do, it sticks like glue. Using a Silpat sheet works perfectly.
• On a Silpat (or parchment-lined baking sheet), spread cauliflower dough out until it resembles a pizza (round or square). Make sure the crust is at least ½" thick. Pinch the edges up to contain sauce to be added later. Bake for 40 minutes.
• Top however you want and bake in a 450°F oven for 7 minutes or until cheese and toppings have baked.

CRISPY CHEESE CAULIFLOWER

Steps:

• Preheat oven to 450 degrees F.
• Spray cookie sheet with olive oil.
• In a shallow dish, combine cheese, cumin, cayenne, salt & pepper.
• Dredge cauliflower pieces in egg, then in cheese mix.
• Put on cookie sheet, & spray with oil.
• Bake 15 minutes.
• Remove to serving plate, & sprinkle with parsley.
• Serve with lemon wedges.