GENERAL TSO'S CAULIFLOWER
This vegetarian spin on the Chinese-American restaurant classic is easy to make at home. The chicken has been replaced by crispy fried cauliflower and orange zest has been added to the sweet and tangy sauce to lend brightness.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons of the peanut oil in a medium saucepan over high heat. Stir in the chiles, scallions, garlic and orange zest and cook, stirring, until the garlic has turned golden and the chiles brighten, about 1 minute. Add the sugar, soy sauce, vinegar, sesame oil, ginger and 3 tablespoons water. Bring to a boil and cook until the sugar dissolves completely and the sauce become fragrant, 2 to 3 minutes.
- Stir 2 teaspoons cornstarch into 1/4 cup cold water in a small bowl or measuring cup. Whisk the mixture into the boiling sauce until thickened, about 1 minute. Remove from the heat and cover to keep warm.
- Fill a large Dutch oven halfway with peanut oil and heat over medium-high heat to 350 degrees F. Set a wire rack in a rimmed baking sheet and set aside. Beat the eggs in a large bowl with 1/2 teaspoon salt and a few grinds of pepper. Add the cauliflower florets to the bowl and toss with the egg mixture. Sprinkle in the remaining 3/4 cup cornstarch a little bit at a time until the cauliflower is well coated.
- Fry the cauliflower in 3 batches; gently place the cauliflower in the hot oil and cook, keeping the pieces separated and adjusting the heat as necessary to keep the oil temperature at 350 degrees F, until light brown and crisp, about 6 minutes. Remove the cauliflower with a spider or slotted spoon and set on the prepared wire rack to drain briefly. Transfer the cauliflower to a large bowl while it is still hot and toss with the sauce to evenly coat. Transfer to a serving plate and top with scallions. Serve with the rice and orange slices.
THAI FRIED RICED CAULIFLOWER
Provided by Geoffrey Zakarian
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl.
- Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate.
- Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes.
- Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.
GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)
This is a basic Indian dish that is very tasty! Adjust the spices to your preferences! To make it even better, you could add a bit of stewed tomatoes.
Provided by SHAHZADI
Categories Side Dish Vegetables Cauliflower
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
- Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.
Nutrition Facts : Calories 135.3 calories, Carbohydrate 23.1 g, Fat 4 g, Fiber 4.4 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 331.5 mg, Sugar 4 g
ORIENTAL CAULIFLOWER
I've been making this dish for many years. I think it came from Southern Living. Every time I buy cauliflower, my husband insist that I make it this way.
Provided by cookn4mytwins
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash cauliflower and break into florets. Cook in a small amount of water, about 8-10 minutes. Drain, set aside in a serving bowl.
- Saute onion, celery and parsley in butter until tender. Remove from heat; add cornstarch, stirring until blended.
- Dissolve bouillon cube in 1 cup hot water; gradually add to onion/celery mixture, stirring constantly.
- Add soy sauce and black pepper; cook over medium heat, stirring constantly until smooth and thickened.
- Pour over cauliflower.
ROASTED CAULIFLOWER WITH ASIAN FLAVORS
Make and share this Roasted Cauliflower With Asian Flavors recipe from Food.com.
Provided by beffymaroo
Categories Cauliflower
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Wash head of cauliflower and cut into large florets.
- Put the cauliflower in a large bowl.
- Add the next 6 ingredients and toss.
- Put the cauliflower mixture onto a cookie sheet and roast for 40 minutes, turning the pieces halfway through.
Nutrition Facts : Calories 225.8, Fat 15.5, SaturatedFat 2.2, Sodium 1597.6, Carbohydrate 17.6, Fiber 6.2, Sugar 6.2, Protein 8.7
ASIAN CAULIFLOWER
Every time I make this simple Asian-style side dish starring cauliflower I get request for the recipe. No one can believe how easy it is to make.-Carol Krueger, Pewaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- Place cauliflower in a microwave-safe dish. Add 1 tablespoon cold water. Cover and microwave on high for 4-1/2 to 5-1/2 minutes or until tender; drain and set aside. , In a 1-qt. microwave-safe bowl, combine the celery, onion, parsley and butter. Cover and microwave on high for 1 to 1-1/2 minutes or until vegetables are tender. , In a small bowl, combine hot water and bouillon until dissolved. Combine the cornstarch and remaining cold water until smooth. Add soy sauce, pepper and bouillon; mix well. Stir into celery mixture. Microwave, uncovered, at 70% power for 2-3 minutes or until sauce comes to a boil, stirring after each minute. Pour over cauliflower.
Nutrition Facts : Calories 62 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 632mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
ASIAN SAUTEED CAULIFLOWER
Try this easy-to-prepare recipe that gives cauliflower an Asian twist. One serving also provides 148% of the daily value (DV) for vitamin C, 13% DV for potassium and 12% DV for fiber. And it tastes great served cold the next day. Enjoy
Provided by Kute_Honey
Categories < 30 Mins
Time 17m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut cauliflower florets into quarters and let sit for at least 5 minutes to bring out their health-promoting properties.
- Heat broth in large stainless steel skillet. When broth begins to steam add cauliflower and cover. Healthy sauté for 5 minutes.
- Whisk together rest of ingredients and toss with florets. Marinate for about 5 minutes for more flavor. Allowing the cauliflower to soak up the dressing for a few moments before serving makes it even better. Sprinkle with chopped cilantro.
Nutrition Facts : Calories 100.8, Fat 3.9, SaturatedFat 0.3, Sodium 604.1, Carbohydrate 14.6, Fiber 3.9, Sugar 8.2, Protein 4.5
VEGETABLES ORIENTAL STYLE (ASPARAGUS, BROCCOLI, OR CAULIFLOWER)
Nutritional value of this dish will vary with your vegetable choice. Cauliflower is a good source of Vitamin C, carrots are a good source of Vitamin A, and broccoli is a good source of both.
Provided by littleturtle
Categories Lunch/Snacks
Time 13m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Brown almonds in margarine over low heat.
- Remove almonds and set aside.
- Add remaining ingredients to margarine, cover, and simmer over medium-high heat for about 10 minutes or until vegetables are tender, stirring occasionally.
- Top with almonds and serve.
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