CAN YOU FRY CAULIFLOWER RECIPES
SPICY CAULIFLOWER STIR-FRY - THE PIONEER WOMAN
Steps:
- Break up the cauliflower into large florets, then, using your hands, break into very small florets. Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around the pan, allowing it to get very brown in some areas. Cook for 3 minutes, then turn heat to low. Add soy sauce, squeeze in the juice of the lime, and add most of the sliced green onion, reserving the rest for serving. Stir and allow to cook for 1 minute, then squeeze the hot sauce over the cauliflower. Stir until the hot sauce has been incorporated. Add a little more hot sauce if you want a deeper color and flavor. Serve hot in a bowl. Sprinkle extra sliced green onions on top, and serve with a lime wedge.
KUNG PAO CAULIFLOWER & PRAWN STIR-FRY RECIPE - BBC GOOD FOOD
Rustle up this prawn and cauliflower stir fry in just 25 minutes. You can easily make it vegan if preferred – simply omit the prawns and double up on the veg
Provided by Esther Clark
Categories Dinner
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 1
Number Of Ingredients 11
Steps:
- Heat the grill to high. Toss the cauliflower on a tray with ½ tbsp of the oil and grill for 15-20 mins or until tender and golden around the edges.
- When the cauli is done, heat the remaining oil in a small saucepan or wok. Tip in the garlic, chilli and ginger, and cook for 1 min. Raise the heat, add the prawns and fry for 1 min. Splash in the vinegar and hoisin, let it bubble, then toss the cauliflower through the sticky sauce. Top with the spring onions and peanuts, and serve with rice.
Nutrition Facts : Calories 346 calories, FatContent 20 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 4 grams fiber, ProteinContent 17 grams protein, SodiumContent 2 milligram of sodium
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- Whisk the yeast into 300ml of lukewarm water, leave for 2 minutes, then pour into a large bowl with 500g of the flour and a really good pinch of sea salt. Mix up as best you can, then knead vigorously on a flour-dusted surface to give you a smooth, elastic dough. Rub lightly with oil, place in the bowl, cover with a clean damp tea towel and prove for 1 hour in a warm place, or until doubled in size.
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- Preheat the oven to full whack (240ºC/475ºF/gas 9). Lightly oil a 30cm non-stick ovenproof frying pan or a 25cm x 35cm baking tray, then press out the dough to fill the space. Spoon over the cauliflower mixture, leaving a 2cm border around the edge, then leave to prove again until doubled in size. Bake at the bottom of the oven for 25 minutes, or until golden, crisp and melty.
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