BAKED CAULIFLOWER NUGGETS RECIPES

Steps:

• 1. Make the Cauliflower Nuggets: Pour 2 to 3 inches of oil into a large saut? pan. Heat the oil over medium-high heat until it shimmers on the surface and reads about 350?F. (Or you can test the oil with a piece of cauliflower. Drop a small piece in. If it bubbles and stays at the surface, then you're good to go.) 2. Line a baking sheet with a few layers of paper towels. Whisk the eggs in a large, shallow bowl. 3. Whisk the flour with the garlic powder, salt, black pepper and cayenne in another large, shallow bowl. 4. Working with a few pieces at a time, dip the cauliflower into the egg until it is well coated. Then dip the cauliflower into the flour mixture and toss well to coat. Repeat with the remaining cauliflower. Set the pieces aside. 5. Working in batches, fry the cauliflower until evenly golden browned, 6 to 9 minutes. Remove the cauliflower with a slotted spoon and drain on the prepared paper-towel-lined baking sheet. 6. Make the Lemon-Pepper Aioli: In a medium bowl, whisk the mayonnaise with the lemon juice, lemon zest and pepper to combine. 7. Garnish the finished cauliflower with parsley and serve immediately, hot, with the aioli on the side for dipping.

Steps:

• 1. Preheat the oven to 375?F and line a baking sheet with parchment paper. 2. Steam the whole cauliflower until tender but not completely soft, 11 to 13 minutes. Cut into florets and reserve the stem and stalks for other uses. 3. In a large bowl, mash the cooked potato, add the florets and continue mashing until the cauliflower is broken into small bits but still retains some texture. 4. Crack in the eggs and add the cheese, corn kernels and salt. Mix well, then stir in the flour to create a thick, slightly sticky mass. Cover with plastic wrap and chill for 30 minutes. 5. Using wet hands to keep the mixture from sticking to you, shape a heaped tablespoon of the mixture into a ball or nugget and put it on the prepared baking sheet. Repeat with the rest of the mixture. 6. In a shallow bowl, mix the bread crumbs with the sesame seeds. Coat the nuggets in the mixture, then return them to the baking sheet. 7. Drizzle the nuggets with the oil and bake until golden, 12 to 15 minutes. 8. Serve at once, with any dip you like and a side salad. The nuggets may be refrigerated for four days or frozen for up to three months.