CAULIFLOWER AND AIOLI
Can be either an appetizer or vegetable side dish--the number of servings varies depending on which. Adjust the amount of garlic to your taste. Make aioli just before serving; discard any left-over sauce, it will not keep.
Provided by echo echo
Categories Cauliflower
Time 12m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Steam the cauliflower al dente.
- Whisk the garlic into the egg yolks.
- Whisk in the oil very gradually.
- Put the aioli (garlic-egg yolk sauce) into a small bowl standing on a flat plate.
- Arrange florets around bowl.
CRISPY CAULIFLOWER WITH LEMON AIOLI
This crispy cauliflower is straight from my Italian grandmother's recipe book!
Provided by Antonia Lofaso
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
ROASTED CAULIFLOWER WITH CAPER AIOLI
Provided by The Hearty Boys
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Combine the cauliflower, prosciutto, dates, olive oil, salt and red pepper flakes in a large mixing bowl. Mix well to coat and place onto a sheet pan. Place in the top half of the oven and roast until the cauliflower is fork tender and light brown, about 30 to 40 minutes. Remove from oven, transfer to a decorative bowl and serve warm with the caper aioli on the side.
- Rub the inside of a decorative bowl with the garlic clove.
- Put the mayonnaise, salt, olive oil, capers, caper brine and parsley in a mixing bowl and mix well to combine. Transfer to the decorative bowl and serve with roasted cauliflower.
COLD CAULIFLOWER SOUP WITH AIOLI AND CLAMS
Provided by Molly O'Neill
Categories appetizer, main course, side dish
Time 1h15m
Yield Six servings
Number Of Ingredients 17
Steps:
- To make the soup, place the clams, white wine, garlic and 1 teaspoon of butter in a large pot over high heat. Cover and steam for 5 to 7 minutes, until the clams are open but still very tender. Strain the mixture. Reserve the clam broth, which should equal about 1 1/2 cups. Pick the meat from the clams, set aside and discard the shells and garlic.
- In a large pot over medium heat, saute the onions in the remaining butter until soft, about 3 minutes. Add the rice, 2 cups of the milk and the reserved clam broth and simmer for 15 minutes.
- Meanwhile, using a sharp knife, remove 2 cups of the smallest florets from the cauliflower and set aside. Remove the coarse stems from the cauliflower and discard. Chop the remaining cauliflower and add to the rice mixture, along with another cup of milk, after the rice has cooked for 15 minutes. Cover and cook until the cauliflower is tender, about 8 minutes.
- Puree the rice and cauliflower mixture in a food processor and return to a saucepan. Add the remaining milk and stir until a velvety, souplike consistency has been achieved. Season to taste with salt and pepper. Add the small cauliflower florets, stir, cover and simmer until soft, about 10 minutes. Stir to avoid sticking and add more milk if necessary to keep the consistency of the soup constant.
- Meanwhile, to make the aioli sauce, place the garlic cloves, egg yolk, salt, pepper and lemon juice in a blender and pulverize completely. Combine the oils and, while the blender is on, slowly drizzle the oil into the yolk mixture. Blend until the mixture has the texture of mayonnaise. Transfer to a small bowl and season with salt and pepper to taste.
- Ladle the soup into 6 bowls. Place a dollop of aioli in the center of each, arrange 6 cooked clams in a circle around the aioli, garnish with parsley and serve immediately.
Nutrition Facts : @context http, Calories 580, UnsaturatedFat 35 grams, Carbohydrate 25 grams, Fat 46 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 9 grams, Sodium 933 milligrams, Sugar 11 grams, TransFat 0 grams
AIOLI
This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil. Do not store for more than a few hours.
Provided by Bob Cody
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 0.5 g, Cholesterol 34.1 mg, Fat 19.4 g, Protein 0.5 g, SaturatedFat 2.9 g, Sodium 1.5 mg
SPICY CAULIFLOWER LATKES WITH ZA'ATAR AIOLI
Provided by Jayne Cohen
Categories Appetizer Bake Hanukkah Vegetarian Dinner Cauliflower Pan-Fry Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 45
Number Of Ingredients 12
Steps:
- Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes. Drain and cool.
- Add garlic and half of cauliflower to processor; blend until smooth. Add remaining cauliflower, parsley, and dill. Pulse until cauliflower is chopped and mixture is still slightly chunky. Transfer to large bowl. Mix in breadcrumbs, baking powder, salt, Aleppo pepper, and black pepper. Beat 2 eggs in small bowl; mix into batter. If batter is dry, beat remaining 1 egg in same bowl to blend and mix into batter by tablespoonfuls until moist but not runny batter forms. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat. Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to 11/2-inch round. Cook until golden, adding oil as needed and adjusting heat if browning quickly, about 2 minutes per side. Transfer to rimmed baking sheets. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Preheat oven to 350°F. Bake latkes uncovered until heated through, about 10 minutes. Serve latkes with aioli, if desired, or sprinkle with za'atar and serve.
AIOLI WITH ROASTED VEGETABLES
In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one. In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones. It makes a very elegant side dish to an entrée of roasted fish or meat, or can be the main event of a vegetable-focused meal. The aioli can be made up to three days ahead and stored in the refrigerator. The vegetables are best roasted right before serving.
Provided by Melissa Clark
Categories dinner, lunch, finger foods, vegetables, main course, side dish
Time 1h
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place broccoli and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another. Place squash and 1 bunch scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; squash 30 to 40 minutes; and beets and turnips 40 to 50 minutes. Toss all periodically while roasting.
- Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer. Taste for seasoning and add more salt and lemon juice if needed.
- Arrange roasted vegetables on platter and sprinkle with pomegranate seeds if using. Serve with the aioli on the side.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 520 milligrams, Sugar 5 grams, TransFat 0 grams
FRIED CAULIFLOWER WITH CAPER AIOLI
This is from The Love Chef. It is low in carbs but not anything else. We made this for a test tasting and it was awesome BUT we can't use it - too many changes & substitutions for a regular menu but once in awhile it is wonderful!
Provided by Manami
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- AIOLI:.
- To make the aioli, combine the mayonnaise, lemon juice, capers, garlic, salt, and pepper in a small bowl, and stir well to combine.
- Set aside.
- CAULIFLOWER:.
- In a medium saucepan, heat enough Extra Virgin Olive Oil to measure a depth of 2 inches to 350º F.
- Put the soy flour, sprinkled with crushed red pepper flakes, if using, in a medium bowl and add a handful or two of the cauliflower florets.
- Toss to dust the cauliflower, then transfer to a sieve set over the bowl of soy flour.
- Shake off excess, letting it fall into the bowl.
- Dip the pieces in the beaten egg, and fry until golden brown, 3 to 5 minutes.
- Transfer to paper towels to drain, and keep warm while you fry the remaining pieces.
- When you take the cauliflower out after frying, season it with salt and pepper and serve immediately with the aioli for dipping.
Nutrition Facts : Calories 339.3, Fat 23.6, SaturatedFat 4.1, Cholesterol 173.9, Sodium 597.1, Carbohydrate 26.1, Fiber 5.3, Sugar 9.2, Protein 9.5
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