Honey Lemon Glazed Cauliflower Food

CRISPY FRIED HONEY LEMON GLAZED CAULIFLOWER

Steps:

• Being by setting up a dredging station. First, lightly beat the eggs in a small bowl and set aside.
• Next, add the panko bread crumbs to a small bowl and set aside.
• Lastly, add the cauliflower florets to a large bowl, add the flour, and toss to coat. Set aside.
• To prepare the sauce, add all of the ingredients to the sauce pan at once, except the corn starch. Place the cornstarch in a small bowl, add one tablespoon of water, and still until the cornstarch has dissolved. Add to the sauce pan and whisk to combine all ingredients. Bring the mixture to a slight simmer and allow to thicken while you fry the cauliflower.
• Begin by heating the vegetable oil in a deep pot to 375 degrees. (You can also use a deep fryer if you have one.)
• Coat each cauliflower floret in the egg and then coat with the panko bread crumbs.
• Carefully place the panko-coated cauliflower florets into the hot oil. Fry each piece until golden brown - about 3 minutes. Remove from the oil and allow to drain on a paper towel lined baking sheet.
• Once all of the pieces are fried, increase the temperature of the oil to 385 degrees and re-fry the nuggets of cauliflower for another 30-60 seconds. This will provide a deeper colour and a better crunch. This step is completely optional!
• Lastly, plate the cauliflower and spoon the thick, hot sauce over top. Serve immediately.

HONEY LEMON CAULIFLOWER

Steps:

• Add oil to a large pan over the stove and bring to medium-high heat. Add in the cauliflower and cook until tender. Set aside.
• In a small saucepan, add all sauce ingredients except cornstarch and water. Bring to a simmer, stirring to mix everything together. Taste and adjust as needed. You may want yours less sweet, more sweet, etc.
• In a small bowl, completely dissolve cornstarch in water. Add to sauce and immediately begin stirring so that the cornstarch does not clump up. Continue to stir until sauce comes to a low boil and thickens. The sauce should be fairly thick. This is okay because once it is mixed with the cauliflower, it will thin out.
• Drain any liquid from cauliflower pan. Add in sauce and stir over medium heat until all cauliflower is evenly coated and heated. Serve immediately. Garnish with fresh chopped scallions if desired.

HONEY-LEMON-GLAZED CAULIFLOWER

Steps:

• Heat 3 Tbs. of the oil in a heavy duty 12-inch skillet (preferably cast iron) over medium-high heat. Add the cauliflower and 1/2 tsp. salt and stir to coat. Cook, without stirring, until the cauliflower is browned on one side, about 4 minutes. Turn each piece over and cook, without stirring, until evenly browned on the second side, about 4 minutes more. Reduce the heat to medium and continue cooking, stirring often, until browned all over, about 4 minutes longer. Meanwhile, in a small bowl, stir 2 Tbs. water and the remaining 1 Tbs. oil with the onion, honey, coriander, paprika, and pepper flakes. Add the onion mixture to the skillet and cook, stirring occasionally, until the onion is softened, about 1 minute. Continue cooking, stirring constantly, until most of the liquid has evaporated and the cauliflower is glazed, about 4 minutes. Transfer to a serving bowl, stir in the lemon juice and zest, and garnish with the cilantro. Serve immediately.

LEMON HONEY GLAZED CARROTS

Steps:

• Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.
• Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.

HONEY-LEMON GLAZED CAULIFLOWER

Steps:

• Heat 3 tablespoons oil in a heavy duty 12-inch skillet (preferably cast iron) over medium-high heat. Add the cauliflower and 1/2 teaspoons salt and stir to coat. Cook, without stirring, until the cauliflower is browned on one side; about 4 minutes. Turn each piece over and cook, without stirring, until evenly browned on the second side, about 4 minutes more. Reduce the heat to medium and continue cooking, stirring often, until browned all over, about 4 minutes longer.
• Meanwhile, in a small bowl, stir 2 tablespoons water and the remaining 1 tablespoons oil with the onion, honey, ground coriander, paprika and pepper flakes.
• Add the onion mixture to the skillet and cook , stirring occasionally, until the onion is softened, about 1 minute. Continue cooking, stirring constantly, until most of the liquid has evaporated and the cauliflower is glazed, about 4 minutes. Transfer to a serving bowl, stir in the lemon juice and zest, and garnish with the cilantro. Serve immediately.

GLAZED ROASTED CAULIFLOWER

Steps:

• Cut 1 small cauliflower into large florets. Toss with 2 tablespoons olive oil on a foil-lined baking sheet; season with salt and pepper. Roast at 450˚ F, tossing halfway through, until browned and tender, 25 to 30 minutes. Mix 1 tablespoon each Dijon mustard and date syrup and 1 teaspoon balsamic vinegar. Pour over the cauliflower and toss; roast until glazed, 10 minutes. Sprinkle with parsley.