"Recipes from the Chef's Kitchen"

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Kathleen Linton - Certified Chef Instructor
1-703-626-9490
Email: sorosky2000@yahoo.com


Cauliflower Wings (3 Ways)

Crunchy Thai Peanut Wings
Ingredients:

1)   1 small or 1/2 large head cauliflower
2)   cup natural peanut butter (smooth or chunky)
3)   1 tbs. minced fresh Thai chili
4)   2 tbs. lime juice
5)   2 tsp. tamari or fish sauce
6)   tsp. ground dried ginger
7)   cup water, more to thin
8)   1 cup panko breadcrumbs
9)   Minced green onion, to serve
10) Chopped fresh cilantro, to serve
11) Sriracha, to serve


Preparation:

1)   Preheat oven to 400F. Line a large rimmed baking sheet with parchment paper.
2)   Cut cauliflower in half, remove tough core and cut into large florets.
3)   In a medium bowl whisk peanut butter, lime juice, chili, tamari or fish sauce, ginger
       and water until smooth. Mixture should be thick but still run off the spoon; if too
       thick, add water, 1 tsp at a time until proper consistency.
4)   Add panko to a large plate.
5)   Working one at a time, dip cauliflower in peanut butter mixture to coat, then coat
       in panko, shaking off extra. Place on prepared baking sheet. Repeat with remaining
       cauliflower.
6)   Bake for 30 minutes, until cauliflower is tender and panko is crispy.
7)   Transfer to a serving plate, top with green onions, cilantro and a drizzle of Sriracha.
8)   Serve.


Maple Chipotle BBQ Wings
Ingredients:

1)   1 small head or 1/2 large head cauliflower
2)   1 cup prepared or homemade BBQ sauce
3)   2 tbs. maple syrup
4)   2 tbs. apple cider vinegar
5)   2 chipotle peppers in adobo sauce, finely chopped


Preparation:
1)   Preheat oven to 400F.
2)   Line a large rimmed baking sheet with parchment paper.
3)   Cut cauliflower in half, remove tough core and cut into large florets.
4)   In a medium bowl, mix BBQ sauce, maple syrup, vinegar and chipotle peppers until
       combined.
5)   Working one at a time, coat cauliflower in BBQ sauce mixture.
6)   Place on prepared baking sheet. Repeat with remaining cauliflower.
7)   Bake for 30 minutes, until cauliflower is tender sauce is sticky.
8)   Transfer to a serving plate and serve.


Honey, Garlic and Sesame Wings

Ingredients:
1)   1 small or 1/2 large head cauliflower
2)   cup honey
3)   2 tbs. white miso paste
4)   2 tbs. rice vinegar or mirin
5)   2 tbs. water
6)   2 tsp. sesame oil
7)   1 tsp. dried granulated garlic (no garlic salt)
8)   2 black and/or white sesame seeds, to serve
9)   Chopped fresh cilantro, to serve (optional)


Preparation:
1)   Preheat oven to 400F.
2)   Line a large rimmed baking sheet with parchment paper.
3)   Cut cauliflower in half, remove tough core and cut into large florets.
4)   In a medium bowl, whisk honey, miso, vinegar or mirin, water, sesame oil and garlic
       until combined.
5)   Working one at a time, coat cauliflower in honey mixture.
6)   Place on prepared baking sheet and sprinkle with sesame seeds.
7)   Repeat with remaining cauliflower.
8)   Bake for 30 minutes, until cauliflower is tender sauce is sticky.
9)   Transfer to a serving plate and sprinkle with cilantro and chili, if using.
10) Serve.




Cauliflower Fried Rice

Ingredients:
1)   1/2 large head cauliflower
2)   2 tbs. vegetable oil
3)   1 orange pepper, cut into thin 1/2" pieces
4)   1 scallion, thinly sliced
5)   One 2" piece ginger, cut into thin matchsticks
6)   2 tbs. low-sodium soy sauce
7)   2 tsp. chili garlic paste
8)   2 tsp. honey
9)   4 large eggs
10) 1 cup frozen peas, thawed
11) 1 cup frozen edamame, thawed
12) Lime wedges, for serving


Preparation:
1)   Cut the cauliflower into florets, discarding the tough inner core and leaves.
2)   Working in batches, transfer the cauliflower to the bowl of a food processor.
3)   Pulse until the cauliflower resembles rice, about 15 seconds (be careful not
       to over-process or cauliflower will get mushy).
4)   Set aside, then repeat with the remaining cauliflower (you should have about
       4 cups of cauliflower).
5)   Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat.
6)   Add the pepper, the white parts of the scallion, and the ginger; cook, stirring
       for about 2 minutes.
7)   Add the cauliflower, toss to combine and cook, covered, stirring once, for 5
       minutes.
8)   Meanwhile, in a small bowl, whisk together the soy sauce, chili garlic paste,
       and honey.
9)   In a separate small bowl, lightly beat the eggs.
10) Push the cauliflower mixture to one side of the skillet, add the remaining 1
       tablespoon oil, then the eggs, scrambling until cooked, about 2 minutes.
11) Remove skillet from heat and fold in the eggs, sauce, peas, and edamame.
12) Serve with thinly sliced scallion greens and lime wedges.



Roasted Garlic Cauliflower Mash
 
Ingredients:
1)   1 tsp salt
2)   1 tsp. pepper
3)   cup cheddar cheese
4)   1 head garlic
5)   2 tbs. (⅓ less fat) cream cheese, cubed
6)   2 tbs. butter
7)   1 medium head cauliflower, cut into florets (4-5 cups)


Preparation:
1)   Preheat oven to 400 degrees.
2)   Cut the top off the entire head off the garlic so that a part of the cloves are
       exposed.
2)   Place exposed clove side down on a piece of aluminum foil large enough to
       tightly wrap around the garlic head.
3)   Roast in the oven for 20 minutes, or until the garlic becomes soft and is easily
       able to be squeezed out of the skin. Set aside to cool.
4)   Bring a large stockpot of water to a rolling boil on high heat.
5)   Add tsp of salt.
6)   Add cauliflower florets and bring back to a boil.
7)   Cook for 10-15 minutes, or until cauliflower stalks are tender.
8)   While the cauliflower is cooking, squeeze the roasted garlic out of its skin into
       a large, deep bowl.
10) Add cream cheese and salt.
11) Strain cauliflower and combine with the cream cheese and salt mixture.
12) Using a hand blender or food processor, puree cauliflower until smooth.
13) Stir in pepper, cheese and butter.
14) Serve hot with additional pats of butter on top, if desired.




Cauliflower Rice Pudding
 
Ingredients:
1)   1 cup Cauliflower Rice 
2)   3/4 cup coconut 
3)   1 tablespoon flour milk
4)   1/2 teaspoon vanilla extract (optional) 
5)   cup brown sugar
6)   1/4 teaspoon cinnamon 
7)   1 egg


Preparation:
1)   In a medium saucepan, add the cauliflower and milk.
2)   Turn burner to medium and stir in the coconut flour, vanilla extract, stevia
       and cinnamon.
3)   Remove from heat, add egg and stir well.
4)   Return to heat for 1 minute.
5)   Remove to a bowl, and serve.




Good Eating!!!