KUNG PAO CAULIFLOWER
Forget chicken (and your stack of take-out menus): this sweet and spicy vegetarian dish proves once more that cauliflower is king.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
- Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
- Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
- Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.
ROASTED SPICY CAULIFLOWER WITH PAPRIKA AND TURMERIC
This tasty roasted spiced cauliflower side dish is easy, flavourful, and healthy. It's naturally vegan and gluten-free too.
Provided by Marie
Categories Side Dishes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Place the cauliflower florets on a baking sheet (lined with aluminum foil for easy clean-up).
- Toss the cauliflower with the olive oil and spices (including salt and pepper) until the cauliflower is well coated.
- Roast for 25-30 minutes, flipping the cauliflower halfway, until browned and tender.
- After removing the cauliflower from the oven, top with lemon juice and cilantro. Season with additional salt and pepper if you like. Best served immediately.
Nutrition Facts : Calories 120 calories, Carbohydrate 12.9 grams carbohydrates, Fat 7.7 grams fat, Protein 5 grams protein, ServingSize 1
CAULIFLOWER SOUP
Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It's perfect topped with parsley and served with crusty bread
Provided by Esther Clark
Categories Lunch, Soup, Supper
Time 40m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.
- Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.
- Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.
Nutrition Facts : Calories 176 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
SPICY CAULIFLOWER SOUP
Spicy cauliflower soup is the definition of pure comfort food. It is rich, creamy, and has just the right amount of heat to warm you up and make you feel cozy!
Provided by Tayo Oredola
Categories Soups & Stews
Time 30m
Number Of Ingredients 14
Steps:
- Turn the instant pot to saute mode.
- Add the chopped onions and minced garlic, and saute till translucent.
- Add the cauliflower, broth, coconut milk, paprika, cayenne pepper, salt, black pepper, coconut aminos, and cumin.
- Turn the instant pot to manual mode and cook on high pressure for 10 minutes.
- While waiting, fry the bacon on medium heat on a separate pan.
- Cut it into pieces when done and set aside.
- After 10 minutes, quick-release the instant pot and turn it off when done.
- Puree the cauliflower using an immersion blender.
- Alternatively, pour it into a blender or food processor and blend till smooth.
- Taste and adjust seasoning.
- Add the bacon and cilantro and serve.
- Follow the steps above, but instead of cooking in the instant pot, cook on the stove for 10 -12 minutes or until the cauliflower florets are soft and tender.
- Blend using an immersion blender.
- Follow the steps above, but cook in the crockpot for 3 hours or until the cauliflower florets are soft and tender.
- Blend using an immersion blender.
Nutrition Facts : Calories 206 kcal, Carbohydrate 8 g, Protein 5 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 562 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
KARFIOL LEVES (HUNGARIAN CAULIFLOWER SOUP)
Make and share this Karfiol Leves (Hungarian Cauliflower Soup) recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place cauliflower in a pot with stock, milk, and salt and bring to a boil.
- Cook until stalks can be easily pierced with a knife, but are still firm (7 minutes).
- In a small saucepan, make a roux, by heating the butter and mixing in the garlic and flour, stirring constantly until flour turns golden beige (3 minutes) (be careful not to scorch the flour and not to get any on you).
- Add the parsley and white pepper.
- Thin the roux with 1/2 cup of the cauliflower broth and slowly pour back into the soup.
- Simmer until cauliflower is done and soup no longer tastes floury (10 minutes).
- Let cool thoroughly.
- In a small bowl stir a little of the soup into the sour cream until smooth; return this to the remaining soup.
- Reheat before serving.
Nutrition Facts : Calories 325.2, Fat 19.2, SaturatedFat 10.6, Cholesterol 54.5, Sodium 1103.2, Carbohydrate 26, Fiber 3.3, Sugar 7.6, Protein 14.1
KARFIOLLEVES (PAPRIKA-SPICED CAULIFLOWER SOUP)
Categories Cauliflower
Number Of Ingredients 11
Steps:
- 1. Make the dumplings: In a bowl, stir together flour and salt; add 2 tbsp. butter, and using your fingers, rub into flour until pea-size crumbles form. Add egg, and stir until dough forms; refrigerate until ready to use. 2. Heat remaining butter in a 6-qt. saucepan over medium-high heat; add paprika and onion, and cook, stirring, until soft, about 5 minutes. Add vegetable stock, cauliflower, and carrot; season with salt and pepper, and bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Using a ½-tsp. measuring spoon, portion out and drop all dumpling dough into simmering soup; cook, stirring occasionally, until dumplings are cooked through, about 3 minutes. 3. To serve, ladle soup and dumplings into 4 serving bowls, and garnish with parsley.
ROASTED CAULIFLOWER WITH PAPRIKA
A spoonful of paprika gives this oven-cooked cauliflower a golden brown glow and slightly spicy taste; high-heat roasting creates a nutty sweetness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Spread cauliflower on foil. Sprinkle with oil and paprika; toss to coat. Season with salt and pepper. Roast until tender and lightly browned, 20 to 25 minutes, tossing once.
Nutrition Facts : Calories 90 g, Fat 7 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
SPICY CAULIFLOWER SOUP
A comforting, spicy soup
Provided by Jocelyn
Yield Serves: 6
Number Of Ingredients 7
Steps:
- Chop the onion roughly and break the cauliflower into florettes.Melt the butter in a large heavy-based pan over a lowish heat and add the onion and cauliflower, allowing them to soften for a minute or two.Add the turmeric, ground coriander and cumin and stir, cooking for a further minute or two.Pour in the hot stock and allow to simmer for 45 minutes.Blitz with a stick blender or food processor and serve with crusty bread.
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CREAM OF CAULIFLOWER SOUP WITH ONION AND SMOKED PAPRIKA
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Servings 6Total Time 25 minsCategory SoupsCalories 132 per serving
- Add chopped cauliflower in your steamer for 20 minutes. If you don't have a steamer, you can boil it for about 12 minutes.
- Put cauliflower in a medium pot. Add 1 cup water, butter, mashed garlic and salt. Blend all very well using a vertical blender. Add more warm water, until it reaches the desired consistency.
- Heat the olive oil in a small pan. Saute onion for 2 minutes. Add smoked paprika and remove from heat.
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- Make the dumplings: In a small bowl, stir together the flour, salt and a bit of freshly ground pepper. Add 2 Tbsp. of the butter, and using your fingers, rub the butter into the flour until pea-size crumbles form. Add egg, and stir until dough forms (mine was more of a thick batter). Cover and refrigerate until ready to use.
- In a large soup pot, heat the remaining 4 Tbsp. of butter over medium-high heat. Add paprika, cayenne and onion, and cook, stirring, until soft, about 5 minutes. Add the chicken stock, cauliflower and carrots and bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Using a 1/2-tsp. measuring spoon and working quickly, spoon out and drop all dumpling dough into simmering soup (I just used a 1/2 tsp. measuring spoon, scooped and gave it a good rap against the side of the pot to drop into the soup), cook, stirring occasionally, until the dumplings are cooked through, about 3 minutes. At this point, you can do a taste test and add additional salt, if necessary. Add some additional cayenne, if needed, for a bit more heat.
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