MOROCCAN SPICED ROASTED CAULIFLOWER
This is a simple recipe for preparing cauliflower florets that are seasoned with warm Moroccan spices and then oven roasted until tender and flavorful. It makes a great side dish to serve with any chicken, fish or hearty meat main dish. It's a one-pan dish, so clean-up is a breeze. For the skillet, be sure to use a heavy-duty...
Provided by Vickie Parks
Categories Vegetables
Time 58m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400°F.
- 2. Heat oil in an heavy oven-safe skillet (such as cast-iron) over medium heat. Add garlic and onion to skillet, and sauté for about 3 minutes or until fragrant.
- 3. Stir cauliflower florets into the garlic/onion mixture. Add tomatoes, cumin, turmeric, salt, pepper, and red pepper flakes, and mix until cauliflower is well coated.
- 4. Transfer skillet to preheated oven, and roast for 45 minutes until tender and cauliflower is beginning to turn a light golden brown.
- 5. While cauliflower is roasting, mix chopped cilantro and chopped mint together; set aside.
- 6. Remove skillet from oven. Garnish roasted cauliflower with the cilantro/mint mixture, and serve immediately.
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.
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
MOROCCAN FRIED CAULIFLOWER
Serve the fried cauliflower as an accompaniment to almost any Moroccan meal.
Provided by Lynn Clay @LavenderLynn
Categories Vegetables
Number Of Ingredients 12
Steps:
- Break the head of cauliflower into bite-sized florets. Steam (covered) for two to three minutes. Be careful not to overcook-you want the cauliflower to still be firm with a crisp-tender bite. Drain.
- In a large bowl, beat the eggs. Whisk in the water and then whisk in the flour until smooth.
- Add the garlic, parsley, cumin, paprika, salt, and cayenne pepper. Whisk to blend in smoothly.
- Transfer the cauliflower florets to the bowl. Toss (simply pick up the bowl and shake carefully) or stir gently until the cauliflower florets are evenly coated with batter.
- Heat about 1/4 inch/.5 cm of vegetable oil in a large skillet over medium heat until hot. Transfer some of the coated cauliflower florets to the hot oil; do not crowd.
- Cook for several minutes then turn over with spoons or forks to cook the other side, again for several minutes, until deep golden. Remove the cooked cauliflower with a slotted spoon to the paper-towel-lined pan to drain. Repeat with the remaining cauliflower.
- Serve the fried cauliflower as-is or with a dipping sauce, or with mayonnaise and lemon wedges on the side.
WARM MOROCCAN CAULIFLOWER SALAD
A warm Moroccan salad with blitzed cauliflower, pomegranate seeds and crunchy pine nuts. A light lunch or side dish that's 3 of your 5 a day
Provided by Emma Freud
Categories Lunch, Side dish
Time 30m
Number Of Ingredients 18
Steps:
- First, make the tahini sauce by mixing all the ingredients together in a small bowl, then set aside.
- Take the outer leaves off the cauliflower and discard, then cut the cauliflower into rough chunks. Put these in a food processor in two batches and blitz for a few secs until it looks like rice.
- Heat the oil in a large, non-stick frying pan and gently fry the spring onions, garlic and chilli for a couple of mins. Add the blitzed cauliflower and continue to cook gently for about 5 mins.
- Add the cumin, lemon zest and juice, toasted nuts and cranberries, and cook gently for a couple of mins. Take off the heat, mix through the pomegranate seeds and herbs, and serve with the tahini sauce on the side.
Nutrition Facts : Calories 485 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 36 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein
MOROCCAN BEEF & CAULIFLOWER
Since marrying my Moroccan husband I have made it my passion to cook dishes from his country. This is one of his favorites.
Provided by FDADELKARIM
Categories Cauliflower
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Pull off the green leaves surrounding the cauliflower. Then cut the bottom off & break the cauliflower into large pieces. Rinse & then place in a bowl to be used later.
- Heat the olive oil in either a sauce pan or pressure cooker. Cook the beef in the oil until all the sides are brown.
- Add enough water in the pot to cover the beef. At this point put everything into the pot except the cauliflower and cover with a lid. If using a sauce pan simmer the beef for 40 minutes, stirring occasionally. If you are using a pressure cooker, let the beef cook for 15 minutes (after the cooker begins to hiss).
- Dip the cauliflower into the sauce to cover all the sides. Once that is done leave it in the pot & recover with a lid. Simmer for another 15 minutes or until the cauliflower is done. If using a pressure cooker, cover & cook for additional 5-7 minutes (after the cooker begins to hiss).
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- In a large bowl, combine 2 Tbsp. of the oil, 1/2 tsp. salt, and 2 Tbsp. harissa; mix well. Add cauliflower and toss to evenly coat. Spread on a rimmed baking sheet and bake for 35 minutes, tossing once halfway through, until tender. Remove from oven and toss with remaining 2 Tbsp. harissa; bake for another 5 to 10 minutes, until caramelized and charred in some spots.
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