Bang Bang Cauliflower

10 04 2012

The last few weeks have been very busy in our house. My daughter started playing Tee Ball and this was the first week of games. Easter was quickly approaching and I am still trying to keep up with my swimming workouts. Since things have been so crazy we have not been getting through our produce from Bountiful Baskets quite as well as we usually do. So a couple nights a week we have had just veggies to get through it and luckily we had gotten Cauliflower which lasts quite a while in the fridge.

A friend who helps out every Saturday at our local Bountiful Baskets was telling me about how she had made this amazing recipe with Cauliflower. Now keep in mind this was several weeks ago and I just now got around to it. I wish I would have made it sooner because it was amazing. I found the recipe over at That’s so Michelle. My husband and I both loved it so it will defiantly be a new favorite in our house.

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Bang Bang Cauliflower

~ 1/2 cup Panko bread crumbs

~ 2 Tbsp. cornstarch

~ 2 eggs, beaten

~ 1 head cauliflower

~ salt & pepper

~ 1 Tbsp. garlic powder

~ green onion

~ 1/4 cup vegetable oil or coconut oil

Sauce:

~ 1/4 cup mayo

~ 1/4 cup Franks Red Hot Sweet Chili Sauce or Siracha (add more or less to make it as hot as you want)

~ 1 Tbsp. rice vinegar

~ 2 Tbsp. sugar

1. Slice your cauliflower florets. Mix salt, pepper, and garlic powder into your Panko breadcrumbs in a shallow dish.

2. Set separate bowls aside with eggs and cornstarch. Dip your florets one by one into the cornstarch, and shake off excess. Then dip into egg, and then coat with Panko mixture.

3. After coating all of your florets, warm up your oil in a large frying pan and place all florets in hot oil. Turn with tongs making sure all sides are browned. Set on top of paper towels to remove excess oil. Top with more salt.

4. In a small bowl mix all of your sauce ingredients. Coat your breaded and pan fried florets with sauce top with sprinkles of green onion and serve right away.

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Bang Bang Cauliflower 





Cheesy Cauliflower Bake

5 03 2012

Cauliflower is really a versatile vegetable. It tastes great covered in cheesy or a creamy white sauce, roasted or steamed and you can even hide it in other recipes by pureeing it and adding it in to soups and stews. It has always been a favorite vegetable of mine every since I was a really little girl. I found this recipe over at mel’s kitchen café and it was a huge hit in my house.

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Cheesy Cauliflower Bake

~ 1 cup Panko bread crumbs

~ 1/2 cup shredded sharp cheddar cheese

~ 1/2 cup shredded Monterey Jack cheese

~ 2 Tbsp. butter

~ 2 garlic cloves, minced

~ salt and pepper

~ 1 Tbsp. flour

~ 1/2 cup heavy cream

~ 1/3 cup chicken broth

~ 1 large cauliflower head, trimmed and cut into 3/4 inch florets

~ 1 tsp. dry mustard

~ 1/2 tsp. dried thyme

1. Preheat oven to 450 degrees. Mix together Panko bread crumbs, 1 Tbsp. Monterey Jack, 1 Tbsp. butter, 1 clove minced garlic, pinch of salt and pepper.

2. Heat remaining butter and garlic in a medium sauce pan over medium heat. Once garlic is fragrant add flour, stirring constantly until golden and fragrant, about 1 minute.

3. Slowly whisk in the cream and broth. Stir in cauliflower, dry mustard, thyme, 1/4 tsp. salt and 1/2 tsp. pepper. Bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until the cauliflower is nearly tender, 6 to 8 minutes. Take sauce pan off the heat and stir in the rest of the cheese.

4. Pour mixture into an 8 x 8 inch baking dish and top with bread crumbs. Bake until the crumbs are golden and crisp, about 10 to 15 minutes. Let cool 10 minutes before serving.

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Cheesy Cauliflower Bake





Roasted Garlic Parmesan Cauliflower

30 01 2012

You have heard me say it many times on this blog that I love Cauliflower and I have ever since I can remember. But every now and then you need to do something different with your favorite veggies and this time it was the cauliflower. We have had cauliflower with white sauce several times and it was time to try something new.

So I began checking out some of my favorite food blogs like Our Best Bites and I found Roasted Garlic Parmesan Cauliflower. Well if there is one thing that I have learned about cooking recently is that now matter how much you hate a veggie if you roast it and put cheese on it you will probably end up loving it and this recipe is a great example of that. Super simple to make and a great addition to my collection of cauliflower recipes.

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Roasted Garlic Parmesan Cauliflower

~ 3-4 Tbs. Olive Oil

~ 3-4 cloves garlic, minced

~ 1 head cauliflower

~ salt and pepper

~ 2-3 Tbsp. Parmesan cheese

1. Preheat oven to 400 degrees. Place olive oil and garlic in a small bowl and heat in microwave for about 20 seconds. Remove from microwave and set aside.

2. Remove stem and leaves from cauliflower head and trim into large florets. Slice each floret into 1/4 inch slices and place on a foil-lined baking sheet. Drizzle with oil and garlic mixture and sprinkle with salt and pepper. Use clean hands to toss to coat. Add more olive oil if needed.

3. Bake for 15 minutes and then toss with spatula. Bake 10 more minutes and then toss with Parmesan Cheese. Continue for 5-10 minutes or until slightly golden brown on edges.

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Roasted Garlic Parmesan Cauliflower





Oven Roasted Cauliflower

6 06 2011

Growing up the only way I ever ate cauliflower was cauliflower with white sauce. It was my favorite and so I never tried to cook cauliflower any other way. Since we have gotten cauliflower in our Bountiful Basket almost every week we have begun branching out with our way of cooking it. The other night we oven roasted it with some curry powder sprinkled on it. My husband really liked it with the curry powder and I really liked it with just some salt and pepper. So if you have never tried cauliflower I strongly suggest you run to the store and buy some just so that you can oven roast it.

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Oven Roasted Cauliflower

~ 1 head of cauliflower, leaves and stalk removed and cut into bit size pieces

~ olive oil

~ salt and pepper

1. Preheat oven to 400o F. Remove the stalk and leaves and cut the cauliflower into bit sized pieces.

2. Spread cauliflower onto a baking sheet and drizzle with olive oil. Salt and pepper to taste. Feel free to add any other seasonings like curry powder, garlic powder, etc.

3. Bake for 25-30 minutes or until cauliflower is golden brown.

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Oven Roasted Cauliflower





Cauliflower Fritters

2 05 2011

I am not sure what drew me to this recipe but I wanted to try something different with my Cauliflower this time around. These are very similar to Potato cakes but mostly made up of Cauliflower. A great addition to any meal and one that my kids gobbled up.

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Cauliflower Fritters

~ 1 head of Cauliflower cup up and steamed

~ 2 cloves garlic, chopped

~ 1 cup flour

~ 2 eggs

~ 1/2 cup shredded Parmesan cheese

~ 1/4 cup parsley, finely chopped

~ 1/4 cup hot water

~ salt and pepper to taste

~ 1/4 cup olive oil

1. Once you have steamed the cauliflower drain and place in a large bowl. Take your potato masher and gently break down the cauliflower. You don’t want it mashed but in small pieces. Next add the flour, garlic, eggs, grated cheese, parsley, salt and pepper. Stir together and then add water so that batter becomes slightly more dense than pancake batter.

2. On medium-low heat, add 1 Tbsp. of oil in a skillet coating the bottom of the pan. Use a 1/4 cup measuring cup to measure out fritters. Place in a pan and using the bottom of the measuring cup press down on the fritter to make about 1/2 inch thick. Cook until golden brown, turn and cook another few minutes. Add a little more oil to the pan and repeat with remaining batter.

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Cauliflower Fritters





Cauliflower with White Sauce

13 03 2011

Growing up I remember eating lots of Cauliflower with white sauce. It was my favorite side dish and was what I told everyone was my favorite food.  It is a very easy dish to make that doesn’t take much time.  Since we got a green cauliflower or broccoflower in our basket this last Saturday I knew what we would make with it.

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Cauliflower with White Sauce

~ 1 head of cauliflower

~ 2 Tbsp. butter

~ 2 Tbsp. flour

~ 1 cup milk

~ salt and pepper to taste

1. Remove the outer leaves from the cauliflower and then cut the stalk from the head.  Once the stalk is removed cut the florets from the core. If the florets are larger than you would like cut them down in size.

2. Place florets in a pot of water and cover with water. Bring to a boil and boil until florets are tender about 10 minutes.

3. In a small sauce pan melt butter on med to med high heat. Once butter is melted add flour and stir until creamy.  Then add the milk, salt, and pepper.  Keep stirring until sauce thickens, about 5 to 10 minutes.

4. Drain cauliflower florets and top with white sauce.

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Cauliflower with White Sauce








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