Un Fried French Fried Cauliflower Food

KUNG PAO CAULIFLOWER

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.

UN-FRIED FRENCH FRIES

Steps:

• Heat oven to 425°F.
• Cut potatoes into 1/4-inch-thick sticks; place in large bowl. Add remaining ingredients; toss to coat.
• Spread into single layer on large rimmed baking sheet sprayed with cooking spray; lightly spray with additional cooking spray.
• Bake 22 to 25 min. or until potatoes are crisp and golden brown, turning after 12 min.

FRENCH FRIED CAULIFLOWER

Steps:

• 1. Dip cauliflower into eggs; coat with cracker crumbs. Pour oil into a 1/2 inch depth heavy skillet; ( I use a cast iron and it gives a great crunch) heat oil to 375F. Fry cauliflower 3 to 5 minutes or until golen brown; drain on paper towls.

FRENCH FRIED CAULIFLOWER

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.

BATTER DIPPED DEEP FRIED CAULIFLOWER

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.

CRISPY CAULIFLOWER WITH LEMON AIOLI

Steps:

• For the cauliflower: Preheat a fryer to 350 degrees F, or heat 3 inches oil to 350 degrees F in a Dutch oven or deep skillet. Line a baking sheet with a wire rack.
• Whisk the eggs with the Parmesan in a bowl. Mix the flour and salt in another bowl. Dip the cauliflower in the Parmesan egg mixture, then into the salted flour, then into the fryer. Fry until golden brown, about 5 minutes. Season the cauliflower with salt while still in either the fryer basket or strainer and pour on the prepared wire rack.
• For the lemon aioli: Add the mayonnaise, lemon juice and salt and pepper to taste to a medium bowl and stir to combine. Pour into a serving bowl and garnish with the chives.
• Arrange the crispy cauliflower on a platter. Grate some Parmesan over, then sprinkle with the lemon zest and chives. Serve alongside the lemon aioli.

"UN-FRIED" FRENCH FRIED CAULIFLOWER

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.

FRIED CAULIFLOWER

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.

VEGAN FRIED CAULIFLOWER

Steps:

• First let's rinse the cauliflower make sure its nice and clean and then you can turn the oven on to 355ºf and just let that pre heat.
• Then you can take that cauliflower to the cutting board and peel away all the green stems cratiling the cauliflower. After its all peeled you can break apart the head of the cauliflower Or you can cut it to keep the stems a little longer.
• After the cauliflower is separated you can get the baking sheet and lay down some parchment paper. Once that's done all you need to do is put the cauliflower pieces on to the baking sheet and add 1 tablespooms of coconut oil over the cauliflower. Vegitable oil works just as well. Once the preheat is done you can stick them In the oven for around 15- 20 minute. They should not be Browning all over but it usually does have a few crispy edges on some.
• Now while that's in the oven you can make your batter. First put the flour in the bowl. You'll need a larger bowl for this. Make sure all the clumps are broken up and then you can add the seasoning. Now when it comes to the seasoning the measurements you dont have to be exact. If you like spiciness you could add a little more Cajun and the same goes for the rest. Once all the seasoning is added just mix it all together.
• Okay so now take a little bit of your mix about 1/4 cup and put it in a separate bowl. Once that's done just add a little water at a time till it's a creamy consistency. You'll know it's perfect if it's thick enough to stick to the fork or wisk but cant be picked up in clumps.
• If your cauliflower is done you can take that out and prepare the oil but if not then I recommend waiting until the cauliflower is done to heat your oil. I heated my oil in a pot but if you have a deep fryer that will work too. Once the cauliflower is done you can heat the oil on medium heat and begin rolling the cauliflower in the creamy mix and then into the dry mix. I recommend not coating a lot at a time unless you plan on cooking them all at once. When the cauliflower is in the oil I let them cook for a minute some for two minutes depending on size. If you feel they aren't cooked long enough I recommend an extra minute to avoid a gooey inside.
• After they are cooked then you are all done! Let them sit on a paper towel for a few minutes to get rid of excess oil! Hope you enjoy!

DEEP FRIED CAULIFLOWER

Steps:

• wash and cut caulilflower into flowerettes and set aside.
• combine bisquick (or Pan cake mix) with water in small bowl.
• Add caulilflower to batter and evenly coat.
• Add to oil at 350 degrees.
• Cook unitil golden brown.
• Serve with ranch dressing as dip.

HOT FRIED CAULIFLOWER

Steps:

• Preheat 1-inch vegetable oil to 350 degrees F.
• Whisk together the eggs, buttermilk, and hot sauce in one dish. Whisk together the flour and seasoned salt.
• Dredge the cauliflower in flour, then buttermilk, and then again in flour.
• Fry in batches for 2-3 minutes per side, flipping halfway through cook, until golden brown. Remove to a paper towel-lined plate to blot oil.
• Sprinkle immediately with salt and serve with hot sauce and dill pickle coins.