Catalanstylecauliflower Recipes
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 The chicken has been replaced by crispy fried cauliflower and orange zest has been added to the sweet and tangy sauce to lend brightness.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.
ITALIAN-STYLE CAULIFLOWER
I expected this to have a much stronger vinegar taste, but I was surprised to find it was really rather subtle, and just enhanced the cauliflower rather than truly flavoring it. I like to taste my veggies, and not cover them up, so you can bet I enjoyed this. From Southern Living.
Provided by Vino Girl
Categories Cauliflower
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Remove outer leaves and break cauliflower into flowerets.
- Arrange cauliflower in a steaming rack; place over boiling water.
- Cover and steam for 5-8 minutes or until it reaches the tenderness that you like.
- Transfer to a serving dish and keep warm.
- Combine the remaining ingredients in a saucepan and cook over medium heat until hot.
- Pour this mixture over cauliflower and toss.
Nutrition Facts : Calories 126.6, Fat 10.3, SaturatedFat 1.4, Sodium 188.8, Carbohydrate 7.9, Fiber 3.6, Sugar 3.5, Protein 2.9
CATALAN STYLE CAULIFLOWER
Mark Twain once said: "cauliflower is nothing but cabbage with college education" I was attracted to this recipe because of it's simpleness with ingredients to enhance, not cover up, the delicate flavor of cauliflower. This is from my new cokbook, A Mediterranean Feast.
Provided by Lorac
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut potatoes the same size as the florets.
- Add to a large sauce pan, cover with water and salt lightly.
- Bring to a boil and cook until easily pierced with a skewer, about 20 minutes.
- Drain and transfer to a serving plate.
- Mix oil, vinegar, salt and pepper, pour over potatoes and cauliflower, breaking them up a bit as you do.
- Serve immediately.
Nutrition Facts : Calories 206.1, Fat 10.3, SaturatedFat 1.4, Sodium 26.2, Carbohydrate 26.6, Fiber 3.8, Sugar 2.7, Protein 3.5
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