STICKY AND SPICY BAKED CAULIFLOWER RECIPE | BON APPéTIT
Battering and oven-baking large cauliflower florets gives them a slightly crackly, just-rich-enough exterior that’s ideal for coating in a sticky-sweet gochujang glaze.
Provided by Christina Chaey
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Whisk flour, cornstarch, baking powder, and salt in a large bowl to combine. Whisk in 1 cup water to create a thin pancake-like batter (you may need to add more water to achieve the right consistency). Using your hand or 2 forks and working one at a time, dip cauliflower florets into batter, letting excess drip back into bowl, and divide between 2 parchment-lined rimmed baking sheets. Bake cauliflower until edges are just beginning to turn golden brown, 20–25 minutes.
- Meanwhile, whisk gochujang, soy sauce, maple syrup, mirin, and 1 cup water in a medium bowl. Pour sauce into a skillet large enough to hold all of the cauliflower florets (a 12" skillet should do it) and bring to a simmer over medium heat, whisking occasionally. Cook, whisking, until sauce is thick enough to coat a spoon, 8–10 minutes. Stir in vinegar and remove pan from heat.
- Using tongs, transfer cauliflower to skillet with glaze and toss until florets are evenly coated in sauce.
- Divide rice among shallow bowls and spoon cauliflower over. Top with sesame seeds and scallions.
BUFFALO CAULIFLOWER BAKED MAC AND CHEESE RECIPE | FOOD ...
This incredible and substantial side dish has that traditional buffalo-wing flavor, but without any meat. Serve with extra hot sauce on the side for your friends and family who love heat.
Provided by Food Network Kitchen
Categories main-dish
Total Time 1 hours 35 minutes
Cook Time 40 minutes
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F and butter a 13-by-9-inch baking dish.
- Bring a large pot of salted water to a boil and fill a large bowl with ice water. Cook the cauliflower until just tender, about 5 minutes. Use a slotted spoon or spider to remove the cauliflower and immediately submerge it in the ice water to cool completely, then drain. Bring the salted water back to a boil and cook the pasta until al dente, about 7 minutes. Drain and set aside.
- Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the celery and onion and cook until soft, about 5 minutes. Stir in the blanched cauliflower and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 minute more.
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and mustard until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the Cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
- Spread half of the macaroni in the prepared baking dish and pour over about half of the cheese sauce. Top with the cauliflower mixture and the remaining macaroni. Pour the remaining cheese sauce evenly on top.
- Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let cool 10 minutes, then serve with additional hot sauce on the side.
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STICKY AND SPICY BAKED CAULIFLOWER RECIPE | BON APPéTIT
Battering and oven-baking large cauliflower florets gives them a slightly crackly, just-rich-enough exterior that’s ideal for coating in a sticky-sweet gochujang glaze.
From bonappetit.com
Reviews 3.0
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Reviews 3.0
- Divide rice among shallow bowls and spoon cauliflower over. Top with sesame seeds and scallions.
See details
STICKY AND SPICY BAKED CAULIFLOWER RECIPE | BON APPéTIT
Battering and oven-baking large cauliflower florets gives them a slightly crackly, just-rich-enough exterior that’s ideal for coating in a sticky-sweet gochujang glaze.
From bonappetit.com
Reviews 3.0
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Reviews 3.0
- Divide rice among shallow bowls and spoon cauliflower over. Top with sesame seeds and scallions.
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