Crispy Baked 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]

STICKY CRISPY CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Liberally grease 2 parchment-lined baking sheets with olive oil.
• In a medium-large mixing bowl, combine the flour, cornstarch, baking powder, garlic, ginger, and salt. Make a well in the middle and stir in the sparkling water, whisking with a fork to form a smooth batter.
• Add the cauliflower florets and gently toss to coat them evenly in the batter.
• Place the florets onto the baking sheets, allowing a space between each piece to help them crisp up in the oven (if they are too close, they will steam each other). Bake, turning once, until crispy and golden brown, about 10 minutes.
• Meanwhile, make the sauce: Place the brown sugar, ketchup, tamari, vinegar, sesame oil, sriracha and garlic in a small saucepan. Using a wooden spoon, mix well and bring to a gentle, bubbling simmer. Cook, stirring often, until it reduces into a glossy consistency that coats the back of the wooden spoon, about 10 minutes.
• Remove the cauliflower from the oven and tip into a bowl. Drizzle over the sweet and sour sauce, add most of the cilantro and scallions, leaving some behind for garnish, and gently toss to coat each floret.
• Transfer to a serving plate and sprinkle over the remaining cilantro and scallions before serving. Enjoy.

CRISPY ROASTED CAULIFLOWER

Steps:

• Heat oven to 425 degrees.
• On a rimmed baking sheet, drizzle cauliflower florets with olive oil. Season with salt. Roast, turning occasionally, until golden brown and just tender, about 20 minutes.
• Sprinkle with red chili flakes.

CRISPY BAKED WHOLE30 CAULIFLOWER PATTIES

Steps:

• Preheat oven to 400F. Line a baking sheet with parchment paper.
• In a food processor blend all the ingredients, except the olive oil. Pulse until combined
• Divide the dough into 11 equal balls and then use a pastry brush and brush each ball with olive oil.
• Press each ball into a 1/2" tall patty on the baking tray.
• Cook for 20-30 minutes on 400F until crispy, then flip the patties and cook for another 15 minutes.
• Combine all the ingredients for the green dressing in a blender or food processor and blend until smooth.

QUICK CRISPY CAULIFLOWER

Steps:

• Preheat oven to 450 degrees F (232 C) and get out a large, oven-safe rimmed skillet (we prefer cast iron).
• Add chopped cauliflower to a large mixing bowl and top with oil, salt, seasonings of choice, and maple syrup (optional for a bit of sweetness). Toss to coat (see photo).
• Heat your large skillet over medium-high heat. Once hot, add just enough oil to coat the pan (about 1-2 Tbsp / 15-30 ml as recipe is written - adjust amounts as needed if adjusting serving size).
• Heat oil for 1 minute. Then add cauliflower (add only as much will fit comfortably in the pan - crowding will lead to soggy cauliflower) and sauté for about 5 minutes, stirring / tossing occasionally until your cauliflower has a slight sear / golden brown exterior.
• Carefully transfer pan to the preheated oven and bake on the center rack for 10-15 minutes, stirring every 5 minutes to ensure even cooking, until the cauliflower is golden brown and cooked through. It should be tender with a slight bite and crispy edges.
• Garnish with desired herbs or nuts, such as cilantro and slivered almonds (optional), and serve immediately. We also like adding a drizzle of fresh tahini (also optional) for another layer of flavor and creamy texture.
• Store cooled leftovers covered in the refrigerator up to 3-4 days. Not freezer friendly. Best when fresh for optimal texture.

OVEN BAKED BUFFALO CAULIFLOWER BITES

Steps:

• Preheat your oven to 350F. Wash your cauliflower and cut into approx. one-inch sized pieces. I like to remove as much of the stem as I can so it really feels like a little piece of "meat" but you can definitely keep the stems longer if you want. (If you're going to be using the buffalo cauliflower bites as taco filling, I recommend chopping the pieces quite small)
• Melt the butter in the microwave. Toss the cauliflower pieces with the melted butter.
• In a large mixing bowl, add flour, paprika, onion powder, salt, and garlic powder. Stir to combine.Add milk and water to the flour mixture and whisk until mostly smooth, without big clumps left over.
• Add the cauliflower into the flour/milk mixture. Toss with your hands or tools to make sure the pieces are evenly coated in the batter!
• In a separate bowl, add 3/4 cup of your panko breading. Pour the coated cauliflower into the panko breading and gently toss with your hands, making sure each piece is evenly coated. Then, add your other 1/4 cup of panko to the cauliflower. (Doing this in two steps help make it more evenly-coated).
• Place parchment paper on a large baking sheet. Place the coated cauliflower on the baking sheet, and spread evenly so the pieces aren't clumped together. Or, you can place a wire rack over your baking sheet (spray it with oil if you use a wire rack instead of placing the cauliflower bites directly on the baking sheet)Add to heated oven and bake for 20 minutes, stirring the cauliflower halfway through so the pieces cook evenly.
• While the cauliflower bakes, add your buffalo sauce and olive oil and stir to combine.When the cauliflower has baked for 20 minutes, remove from oven (but keep the oven on).Take the cauliflower from the pan and add it to the bowl with the buffalo sauce. Mix well (careful - it will be hot!) until the pieces are evenly coated.
• Return the buffalo cauliflower to the oven and bake for another 25-30 minutes (stirring halfway through) OR until pieces are crisped to your liking!Serve and enjoy! (Toss with more buffalo sauce before serving if you want them extra saucy)

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.

CRISPY BAKED BUFFALO CAULIFLOWER WINGS

Steps:

• Preheat oven to 450 degrees and line a baking sheet with parchment paper and set aside.
• Wash your cauliflower and break it into small florets.
• In a medium bowl mix together the flours, onion powder, garlic powder, black pepper, paprika, and salt.
• Add the non-dairy milk and give it a good mix so there are no clumps remaining
• Add all of the cauliflower to a very large bowl then pour the mixture eon top of it and mix so each piece is evenly coated (or you can individually dip each piece if you don't have a large bowl
• Add the cauliflower to baking sheet and spread them apart
• Bake for 20 minutes in oven then remove
• Pour your buffalo sauce into a bowl, then dip each cauliflower floret into the buffalo sauce, and space them out on the baking sheet
• Bake for another 20 minutes or so until golden!

CRISPY BAKED CAULIFLOWER

Steps:

• Place cauliflower in a saucepan with a small amount of water. Cover and cook for 5-10 minutes or until crisp-tender; drain. , In a small resealable plastic bag, combine flour, garlic powder, paprika and pepper. Place cornflake crumbs in another resealable bag. Lightly beat egg whites in a shallow bowl. Toss the cauliflowerets one at a time in flour mixture, then roll in egg whites and coat with crumbs. , Place on a baking sheet coated with cooking spray. Bake at 425° for 15-20 minutes or until golden brown. Serve immediately.

CRISPY BAKED CAULIFLOWER TOTS

Steps:

• Place a large skillet over medium heat and add 1/2 tablespoon oil.
• Add garlic and shallot and saute for 2 to 3 minutes.
• Transfer to a mixing bowl and place skillet back over stovetop.
• Add remaining oil to skillet and top with riced cauliflower. Season with salt and pepper.
• Saute cauliflower until just cooked through, 4 to 5 minutes. Remove from heat and allow cauliflower to cool.
• Transfer cooled cauliflower to a clean cheesecloth and squeeze out as much excess liquid possible.
• Transfer cauliflower to bowl with garlic and shallot and stir together. Add remaining ingredients to mixing bowl and fold together until fully combined. Season with salt and pepper.
• Preheat oven to 375˚F.
• Using your hands form tablespoon sized discs (or "coins") of cauliflower mixture and place onto a parchment lined baking sheet, 1/2 - 1 inch apart.
• Bake tots for 20 minutes then remove from oven and flip each one. Place tots back into the oven and continue to bake for an additional 10 to 15 minutes or until tots have browned and crisped.
• Lightly top tots with a sprinkle of salt and serve immediately.

CRISPY ROASTED CAULIFLOWER

Steps:

• Preheat oven to 375 degrees.
• Cut the cauliflower into florets about the size of a ping pong ball.
• Put into a large bowl and toss with oil and salt and pepper (I used 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, but you can season to taste.
• Spread evenly onto a baking sheet and bake for 25-30 minutes.

BAKED CAULIFLOWER BITES

Steps:

• First off prep your cauliflower. Break them into bite size florets. Bring a large pot of salted to boil. Add the cauliflower florets and blanch for 5 minutes. Drain and set aside
• Preheat your oven at 180 C/ 350 F. Combine flour, turmeric powder, salt, chili powder and garam masala powder in a small bowl.
• Also add carom seeds and rice flour.
• Add water gradually and make a thick batter.
• Dip each blanched cauliflower floret into the batter and arrange on a greased baking tray. Sprinkle nigella and sesame seeds.
• Bake in the hot oven for 15-20 minutes or until it becomes golden and crispy. You can flip the florets after 10-12 minutes to ensure thorough cooking.
• Serve baked cauliflower bites with a sprinkle of raw onions, chopped cilantro leaves and a squeeze of fresh lemon or lime juice.

CRISPY ROAST CAULIFLOWER

Steps:

• In small saucepan, gently heat the Patak's® Mild Curry Spice Paste while whisking in the oil.Heat gently for 2-3 min to release all the spices and bold flavours of the paste. Remove from heat and let cool.In large bowl, mix all the ingredients together and spread out on a baking sheet for a single layer. {Use parchment paper on baking sheet for easy clean-up.}Roast for 35-45 min until crispy and starting to colour around the edges.Serve in a bowl for the family table, or skewer for serving as an appetizer. Finish with salt, pepper and cilantro.

THE BEST CRISPY ROASTED CAULIFLOWER

Steps:

• Preheat oven to 425°F. Place a baking sheet in the oven to preheat while you prepare the cauliflower.
• Break off large florets of cauliflower and use a knife to cut a flat edge.
• Place the cauliflower in a large bowl or container with a lid. Add oil and seasonings and shake very well to coat. If the head of cauliflower is extra-large, it may need extra oil.
• Remove the hot baking sheet from the oven and place the cauliflower, flat side down, on the heated baking sheet.
• Place in the oven and roast 15-20 minutes without turning the cauliflower.
• Serve warm.

ROASTED CAULIFLOWER WITH CRISPY CAPERS

Steps:

• Preheat the oven to 425 degrees F.
• Toss the cauliflower in a large bowl with 1/3 cup oil and a generous sprinkle of salt and pepper until well coated. Spread out onto 2 rimmed baking sheets. Roast until tender, stirring once or twice, about 30 minutes.
• Heat the remaining 2 tablespoons oil in a small skillet over medium-high heat. Add the capers and cook just until they burst and crisp, about 1 minute. Evenly pour over the cauliflower, add the parsley and toss to coat. Season with additional salt and pepper.

CRISPY ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400F.
• Chop the cauliflower into large florets. Place them in a large bowl.
• In a small bowl, mix together the panko, cornmeal, cumin, smoked paprika, garlic powder, turmeric, and kosher salt.
• In a small saucepan over medium heat, whisk together the coconut oil, peanut butter, maple syrup, soy sauce, and hot sauce until fully combined and slightly darkened, 1 to 2 minutes. Pour the sauce onto the cauliflower and stir several times until the cauliflower is well coated.
• Pour about 1/3 of the dry mixture into the bowl with the cauliflower and mix. Repeat twice to stir in the remaining dry mixture to coat all of the cauliflower. Then remove the breaded cauliflower from the bowl with your hands and place it onto a parchment lined baking sheet. About 1/2 of the crumbs will remain in the bowl; you can discard these.
• Bake the cauliflower for 30 minutes total, flipping the cauliflower with a spatula at the 15 minute mark. Serve immediately. If serving as an appetizer, you could add a drizzle of Yum Yum sauce or another sauce. Or, kids love them with ketchup! (If you have leftovers, you can store them refrigerated and then reheat them in a 350F oven on a parchment lined baking sheet for about 10 minutes, flipping once.)