CHICKEN-FRIED CAULIFLOWER
Who needs meat? This unique twist on classic chicken-fried steak gives vegetarians an indulgent main course that will make even meat-eaters a little jealous.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the gravy: Melt the butter, in a medium saucepan, over medium heat. Sprinkle in the flour, and cook, whisking, until the flour is smooth and a deep golden brown, about 7 minutes. Gradually whisk in the milk and simmer until the mixture thickens, whisking to remove any lumps, 4 to 6 minutes. Season with 2 teaspoons salt and 1 teaspoon pepper. Remove from the heat, cover to keep warm. Reheat before serving, adding water by the tablespoon to thin it, as desired. Stir in the chives right before serving.
- For the cauliflower: Preheat the oven to 250 degrees F. Trim the base of the core from the cauliflower and then cut the head into 1-inch-thick slices. Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of each cauliflower slice. Set aside.
- Whisk together the flour, white pepper, baking powder and 2 teaspoons salt in a shallow bowl. Pour in 3 tablespoons of the milk and use your fingers to work it in, making a shaggy flour mixture. Whisk together the eggs and the remaining milk in another shallow bowl. One at a time, dredge each cauliflower steak, and the 1-inch pieces, in the flour mixture, dip in the egg mixture, and then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack on a rimmed baking sheet.
- Set another rack on a rimmed baking sheet. Heat about 1-inch of oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. Fry the steaks, one at a time, with some of the smaller pieces until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished cauliflower steaks to the rack on the baking sheet, season lightly with salt and keep warm in the oven while you continue frying the remaining cauliflower in batches.
- Serve hot with the warm gravy.
LOADED MEDITERRANEAN CAULIFLOWER FRIES
Provided by Geoffrey Zakarian
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the loaded fries: Preheat the oven to 425 degrees F. Put a baking sheet in the oven for 10 minutes to heat up.
- Toss the frozen cauliflower fries with 1 tablespoon of the za'atar and season with salt and pepper. Place on the hot baking sheet and bake until crispy and hot, 13 to 15 minutes depending on your oven.
- While the fries are cooking, in a medium bowl, combine the parsley, onion, olives, olive oil, pepperoncini, cucumber and the remaining 1 1/2 teaspoons za'atar. Season with pepper (the olives are salty).
- For the yogurt sauce: Combine the yogurt, mint, capers, coriander, lemon zest and juice and some hot sauce in a small mixing bowl. You may add more or less lemon juice depending on how thick your yogurt is, or how tart you would like your sauce. Season with salt and pepper.
- To finish, spread the yogurt sauce on the bottom of a plate. Place the crispy fries on top of the sauce. Top with the cucumber-olive salad and finish with the crumbled feta.
FRIED CAULIFLOWER
Tender bits of cauliflower are battered and deep-fried. Great for appetizers.
Provided by MARY A. PUTMAN
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Place cauliflower into a pan of lightly salted boiling water. Cook for 5 to 8 minutes, or until tender. Remove from heat, drain and cool.
- Heat oil in a deep-fryer to 365 degrees F (180 degrees C). In a small bowl, whisk together the egg and milk with a fork. Place cracker crumbs in a shallow dish. Dip cauliflower in the egg mixture then roll in cracker crumbs.
- Fry coated cauliflower in the hot oil until golden brown. Drain on paper towels.
Nutrition Facts : Calories 268.9 calories, Carbohydrate 20.4 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.1 g, Sodium 286.8 mg, Sugar 3.5 g
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
FRENCH FRIED CAULIFLOWER
Make and share this French Fried Cauliflower recipe from Food.com.
Provided by CookingONTheSide
Categories Cauliflower
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Use a deep pan or a regular fryer.
- Heat oil until you think it is hot enough. You can check with a cube of bread.
- Drain the cauliflower and let cool.
- Mix together in a bowl the Bisquick, pesto, Italian seasoning, pepper and cheese.
- Dip the cauliflower pieces into the egg and then coat with the batter.
- Fry until golden brown.
- As soon as you remove it from the fat, sprinkle it with more cheese.
Nutrition Facts : Calories 113.8, Fat 3.9, SaturatedFat 1.4, Cholesterol 29.5, Sodium 279.6, Carbohydrate 15.4, Fiber 3, Sugar 4.3, Protein 5.3
CAULIFLOWER THAT TASTES LIKE FRENCH FRIES
I first came across this on another site, where there were 13 or more pages of raving about how the cauliflower tastes just like french fries. What can I say, I had to introduce it to Zaar! I tried it for the first time shortly after posting and while it is very good, I'm not sure it tasted exactly like french fries. I think the key may be in how much salt you add and how brown you let the cauliflower get. I will be testing this more in future!
Provided by Sackville
Categories Cauliflower
Time 25m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F
- Trim and wash the cauliflower and then cut it into slices about 1/4 inch thick.
- There will be lots of small pieces and several large lacy slices.
- In a large bowl, mix the cauliflower with the oil, salt and pepper.
- Spread the cauliflower evenly onto baking trays and put in the oven.
- Stir after about 10 minutes to get the pieces on the edge of the pan into the middle and vice versa.
- Stir again every 5-10 minutes until it is done, after about 20 minutes.
- How much you brown the cauliflower is up to you.
"UN-FRIED" FRENCH FRIED CAULIFLOWER
French Fried Cauliflower was always one of the veggies on out holiday table growing up. My grandmother would stand over the cast-iron skillet for HOURS turning each piece inch by inch so they would be browned evenly, all over. My method is quicker, easier, and healthier, without sacrificing a bit of the delicious flavor!
Provided by Suzq67
Categories Cauliflower
Time 45m
Yield 12-18 florets, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 425.
- Spray a large baking tray with the oil.
- Place beaten eggs and bread crumbs in seperate shallow bowls.
- One or two at a time, roll the florets in beaten egg to coat.
- Roll the eggy florets in the bread crumbs.
- Place on the oiled tray.
- When the tray is full, spray all the florets from every angle (not too close - you don't want to spray the crumbs off the cauliflower). This gives the cauliflower a crunchy texture, as if they really were fried.
- Sprinkle lightly with salt and pepper.
- Bake at 425 for 30 minutes or until golden brown.
Nutrition Facts : Calories 324.6, Fat 18, SaturatedFat 3, Cholesterol 106, Sodium 625.7, Carbohydrate 31.9, Fiber 6.7, Sugar 7, Protein 11.5
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