BUFFALO CAULIFLOWER RECIPE - BBC GOOD FOOD
Make 'buffalo cauliflower' for a veggie take on the spicy American classic. Served with a ranch dip, it makes an excellent Friday night sharing treat
Provided by Esther Clark
Categories Snack, Starter
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield Serves 4-6 as a starter
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Mix together the paprika, cumin, garlic powder, flour and ½ tsp salt in a large bowl. Make a well in the centre and whisk in the buttermilk. Tip in the cauliflower and toss to coat. Spread out the cauliflower on the baking tray and cook for 20-25 mins, turning halfway through, until crisp at the edges.
- Warm the hot sauce, maple syrup and butter in a small pan set over low heat, for 2-3 mins. Liberally brush over the cauliflower and put back in the oven for 8-10 mins.
- For the ranch dip, whisk together the yogurt, mayo, chives, milk and a pinch of salt in a bowl. Serve the with the cauliflower alongside some celery sticks for dipping.
Nutrition Facts : Calories 279 calories, FatContent 17 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 3 grams fiber, ProteinContent 7 grams protein, SodiumContent 1.1 milligram of sodium
HARISSA CAULIFLOWER PILAF RECIPE - BBC GOOD FOOD
Evoke the Middle East with our veggie harissa cauliflower pilaf with a heady combination of fruit, nuts and spice. Cook it in the oven for lovely fluffy rice
Provided by Anna Glover
Categories Dinner, Main course, Side dish, Supper, Vegetable
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 4
Number Of Ingredients 16
Steps:
- Wash the rice really well, then leave to soak in cold water for 1 hr. Put the onion in a small bowl and toss with the lemon juice, the sugar and a pinch of salt. Leave to pickle while you make the pilaf.
- Heat the oven to 200C/180C fan/gas 6. Whisk 2 tbsp harissa, the garlic and oil in a large bowl, then add the cauliflower and toss to coat in the sauce. Season, then tip into a roasting tin and roast for 30 mins until tender and golden.
- Meanwhile, mix the saffron, bay leaves, stock and 2 tbsp harissa in a pan over a very low heat to keep warm while the cauli roasts.
- Remove the cauli from the oven, tip into a dish and squeeze over the juice from one of the lemon wedges. Drain the rice and tip into the roasting tin. Pour over the infused stock, and mix well. Stir in the sultanas, half the almonds, the dill, chickpeas, and half the cauliflower. Cover the tin with a double layer of foil, sealing well, then bake for 30 mins until the rice is tender and stock is absorbed.
- Fluff up the rice with a fork, then fold in the remaining cauliflower (this creates a contrast of cauli textures). Scatter over the extra dill, the remaining almonds, the pomegranate seeds, if using, the pickled red onions and remaining lemon wedges to squeeze over.
Nutrition Facts : Calories 687 calories, FatContent 22 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 94 grams carbohydrates, SugarContent 29 grams sugar, FiberContent 11 grams fiber, ProteinContent 23 grams protein, SodiumContent 0.7 milligram of sodium
More about "cauliflower snacks recipe recipes"
BUFFALO CAULIFLOWER RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 40 minutes
Category Snack, Starter
Calories 279 calories per serving
- For the ranch dip, whisk together the yogurt, mayo, chives, milk and a pinch of salt in a bowl. Serve the with the cauliflower alongside some celery sticks for dipping.
HARISSA CAULIFLOWER PILAF RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dinner, Main course, Side dish, Supper, Vegetable
Calories 687 calories per serving
- Fluff up the rice with a fork, then fold in the remaining cauliflower (this creates a contrast of cauli textures). Scatter over the extra dill, the remaining almonds, the pomegranate seeds, if using, the pickled red onions and remaining lemon wedges to squeeze over.
ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER CAULIFLOWER RECIPES
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 173 calories per serving
- Preheat your oven to 200°C/400°F/gas 6. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.
CAULIFLOWER CHEESE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 45 minutes
Category Side dish
Cuisine British
Calories 250 calories per serving
- Put in the oven and bake for 20 mins until bubbling.
CAULIFLOWER SOUP RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 40 minutes
Category Lunch, Soup, Supper
Calories 176 calories per serving
- Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.
CAULIFLOWER CHEESE PASTA | JAMIE OLIVER RECIPES
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 450 calories per serving
- Tear the bread into a food processor. Peel and add the garlic, then tear in any nice leaves from your cauliflower. Add ½ a tablespoon of olive oil, blitz into fairly fine crumbs, then tip into a large non-stick frying pan on a medium heat. Cook for 15 minutes, or until golden and crisp, stirring occasionally.
- Meanwhile, peel the onion, then roughly chop with the cauliflower, stalk and all.
- Tip the crispy crumbs into a bowl, returning the pan to the heat. Pour in the milk and add the chopped veg, bring just to the boil, then reduce the heat to low, cover and simmer.
- Alongside, cook the pasta in a pan of boiling salted water according to the packet instructions. Just before the pasta is ready, carefully pour the cauliflower mixture into the processor (there’s no need to wash it), grate in the cheese, blitz until super smooth, then season to perfection, and return to the pan. Drain the pasta, reserving a mugful of starchy cooking water.
- Toss the pasta through the sauce, loosening with a splash of reserved cooking water, if needed, then serve with the crispy crumbs, for sprinkling.
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