CAULIFLOWER BAG RECIPES
PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY
Here's what you need: cauliflower florets, olive oil, italian breadcrumb, garlic powder, salt, grated parmesan cheese
Provided by Tasty
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F (220°F).
- In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
- Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
- Spread the cauliflower on a greased, foil-lined baking sheet.
- Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
- Enjoy!
Nutrition Facts : Calories 230 calories, CarbohydrateContent 34 grams, FatContent 6 grams, FiberContent 5 grams, ProteinContent 11 grams, SugarContent 6 grams
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. 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.
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