BUFFALO CAULIFLOWER
Provided by Food Network
Categories appetizer
Time 4h45m
Yield 2 to 3 servings
Number Of Ingredients 22
Steps:
- For the fried cauliflower: Bring 4 quarts of water to a boil in a large pot and salt generously. Fill a large bowl with ice water. Cook the cauliflower in the boiling water until al dente (check the texture), about 5 minutes once the water returns to a boil. Remove the cauliflower from the pot with a slotted spoon and transfer to the ice water bath to stop the cooking. Once the cauliflower has cooled, drain thoroughly. Once dry, transfer the cauliflower to a container and pour the buttermilk over the top. Refrigerate for 2 to 4 hours.
- For the blue cheese fondue: Combine the blue cheese, mayonnaise, sour cream, heavy cream, parsley, garlic, paprika and Worcestershire sauce in a bowl. Whisk to combine and season to taste.
- To fry the cauliflower: Pour enough oil into a deep, heavy pot to come 6 inches up the sides. Heat the oil until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Meanwhile, combine the cornmeal, flour, cornstarch, spicy paprika, granulated garlic and onion, smoked paprika and 2 teaspoons salt in a shallow bowl.
- In batches, remove the cauliflower from the buttermilk, dredge in the cornmeal mixture and fry until golden brown, 3 to 4 minutes. Remove the fried cauliflower from the oil with a slotted spoon and drain on paper towels.
- Combine the hot sauce and melted butter in a large bowl. Toss the fried cauliflower in the Buffalo sauce to coat. Serve with the blue cheese fondue.
BATTER DIPPED DEEP FRIED CAULIFLOWER
Great appetizer or snack. The breading is not too heavy. The only time I've seen guys eat cauliflower during a football game is when it's this recipe.
Provided by Parsley
Categories Lunch/Snacks
Time 16m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat fryer oil to 375.
- Place the beaten eggs, milk and salt in a shallow bowl (or a large baggie).
- In a separate shallow bowl (or another large baggie), mix together flour, cheese, garlic powder, thyme, oregano, paprika, cayenne, and pepper.
- Place flowerets into egg mixture and toss (or shake baggie) to coat well.
- Remove and place into flour mixture and toss (or shake baggie) to coat well.
- Fry in batches for 4 - 6 minutes or until golden brown.
- Drain on paper towels and lightly salt.
- *Serve w/ dipping sauces such as marinara, ranch or blue cheese.
Nutrition Facts : Calories 172.5, Fat 2.8, SaturatedFat 1, Cholesterol 63.8, Sodium 177.6, Carbohydrate 29.4, Fiber 3, Sugar 2, Protein 8
CAULIFLOWER TEMPURA
A healthy, Japanese-style snack
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 30m
Number Of Ingredients 5
Steps:
- Cook the cauliflower in boiling water for 2 mins. Tip into a colander, rinse under the cold tap, drain well and set aside.
- Put the flour in a large bowl with a pinch of salt. Whisk the egg yolks and 175ml iced water together, then whisk into the flour with the oil to make a smooth batter. In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.
- Heat the oil in a deep fryer or large wok to 190C. Coat some of the cauliflower in the batter then use a slotted spoon to carefully lift into the hot oil. Deep-fry the cauliflower for 2-3 mins until golden and puffy. Drain on kitchen towel and continue with the rest in batches. Sprinkle the cauliflower with salt and serve with a bowl of aïoli or mayonnaise.
Nutrition Facts : Calories 253 calories, Fat 19 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.09 milligram of sodium
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