My Recipe Box - Korean Fried Cauliflower

 Weekend Potluck

What's for Dinner?

October 2020 - Toronto ON

We often order spicy cauliflower as an appetizer when we eat out. In July, for my birthday, we had a rare outing for my birthday. It was on a patio, this is 2020, at O and B a favourite of ours.

I had a recipe from 2018 that was a take on crispy Buffalo cauliflower poppers.

Then when we had this one at O and B I tried easy sticky sesame cauliflower. Meh, not bad but didn't do the trick.

But I did prevail and this is the winner so far! From Kirbie's Cravings, Korean fried cauliflower.

INGREDIENTS

1 small head cauliflower cut into bite-sized florets
oil for frying
1/2 cup cornstarch
1/2 cup all-purpose flour gluten free
1/2 teaspoon baking powder
1/2 cup ice water
1/2 cup vodka
2 tbsp toasted sesame seeds
2 green scallions thinly sliced

SOY GARLIC GLAZE
4 garlic cloves minced
¼ cup + 1 tbsp low sodium soy sauce
¼ cup mirin I used rice vinegar
2 tbsp brown sugar
1 tsp Gochujang I needed to use a tablespoon to be spicy enough for us
1 tbsp cornstarch
1 tbsp water

GOCHUJANG - found in most Asian grocery stores. I found this in Koreatown.

It’s a salty, savory, and rather unforgettably pungent red chile paste from Korea that’s far more complicated than Sriracha and lends its rather unforgettable accent to anything. Pronounced “gah chu jang,” it has a sweet heat that varies in intensity from brand to brand and recipe to recipe.

If you can't find it you can make your own cheater's gochujang.

INSTRUCTIONS

In a medium bowl, combine cornstarch, flour, baking powder, ice water and vodka. Whisk until smooth. The batter should be thin with the consistency of paint.
Add oil to pot or pan being used for frying. Add about 1 inch of oil and bring to medium heat.
Working in batches, toss some of the cauliflower into the wet batter until evenly coated. Shake off excess batter drippings and then add cauliflower pieces to hot oil. Cook until batter is crispy and a light golden brown. Repeat with remaining cauliflower.
To make the glaze, add all glaze ingredients except cornstarch and water to a small saucepan. Stir to evenly mix and bring sauce to a simmer. Taste and adjust as needed. Keep in mind the final version will have a more concentrated flavor. I prefer my sauce to be a little more sweet but if you prefer more savory you can add a little more soy sauce.
In a small bowl, stir cornstarch and water until cornstarch is fully dissolved. Add to the glaze and immediately stir it in so the cornstarch does not clump. Allow sauce to simmer until thickened. Remove from heat.
Brush cauliflower pieces with glaze. Garnish with sesame seeds and scallions. Serve while cauliflower is still hot and crispy.

My Recipe Box - Cauliflower "Fried Rice"

May 2018 - Toronto ON

I found this recipe here. John was quite skeptical when he saw me preparing the :rice, as was I. But WOW this was a huge hit and John even said to make more the next time.

Red are my changes.

I have also added carrot, frozen peas and broccoli to the cauliflower and used the food processor.

Ingredients

1 (2-pound) head cauliflower, leaves discarded or buy it already grated
4 large eggs  can't abide the thought of eggs in this recipe
Kosher salt
4 tablespoons canola oil
1 small red onion, finely chopped
¼ cup peeled and minced fresh ginger
4 garlic cloves, minced
1 cup chopped fresh cilantro
4 large scallions, thinly sliced
¾ cup julienned or shredded carrot
3 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce gluten free
1 tablespoon sambal oelek or other Asian chile sauce Sriracha 
Lime wedges, for serving



Quarter the cauliflower through the core. Hold a box grater firmly on a cutting board or in a large, shallow bowl. Holding one quarter of the cauliflower by the core, shred it on the large holes of the box grater in short movements until only the core is left in your hand; discard the core. The short movements form the best “rice,” whereas long movements will create shreds that resemble flaked coconut. Repeat with the remaining cauliflower. Transfer the cauliflower “rice” to a medium bowl (you should have about 5 cups).

The purchased cauliflower rice is more expensive but great in a pinch.

In another medium bowl, beat the eggs with a generous pinch of salt. In a large nonstick skillet, heat 1 tablespoon of the canola oil over medium-high heat. Add the egg and swirl it around the bottom of the pan. Let cook, undisturbed, until the bottom is very lightly browned and the egg is nearly cooked through (you’ll see just a little bit of runny egg on top), 1 to 2 minutes. Using a rubber spatula, fold the egg over itself to form a half-moon. Let cook for 30 seconds, then slide it onto a work surface. Let the egg cool slightly, then cut it into ½-inch pieces.


In the same nonstick skillet, heat the remaining 3 tablespoons canola oil over high heat. Add the onion and cook, stirring, until just softened, about 3 minutes. Add the ginger and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the cauliflower and cook, stirring, until just crisp-tender and hot, about 5 minutes. Stir in the eggs, cilantro, scallion, carrot, lime juice, soy sauce, and sambal oelek Sriracha. Season generously with salt, transfer to bowls, and serve with lime wedges.

My Recipe Box - Crispy Buffalo Cauliflower Poppers

Source

Ingredients
Apr 2019 - reduce the flour/water mixture for 2 people


1 headCauliflower, cut into bite-sized pieces (about 4 cups)
3/4 cupWater
3/4 cup Oat flour or almond flour I used Tapioca flour but it was a little thin so I added some chickpea flour
1/2 tsp Garlic powder
1/2 tsp Salt not needed 
1/4 tsp Pepper
1 cup Buffalo sauce I used Frank's
1 tbs Honey or butter

Preheat oven to 450 degrees. Line a baking sheet pan with foil and spray with cooking spray.


Prepare the batter for the cauliflower by combining the water, oat flour, and seasonings in a medium bowl. Mix until batter is combined, (it will look like pancake mix).

Dip the cauliflower in the batter, (you can do this in batches), shaking off the excess batter before placing the cauliflower on the baking sheet. Lay the cauliflower in a single layer on the baking sheet.


Bake in the preheated oven for 25-30 minutes until golden brown.


While the cauliflower is baking, combine the hot sauce and honey in a medium bowl. When the cauliflower is ready, remove it from the baking pan and toss it in the hot sauce mixture.

Or combine the hot sauce with butter and heat up in a pan before pouring over cauliflower.


Serve with dip/dressing of choice.

Friday Finds - Recipes

I'm highlighting some recipes that caught my eye this week in blogland and think I might like to try.


Maple orange kissed cereal bars from the Steven and Chris show filmed here in Toronto.

Recipe and photo source

Crusty chicken thighs with mushroom sauce from Ezra Pound Cake.


Recipe and image source

Guinness gingerbread cake

Recipe and image source

Roasted cauliflower and aged cheddar cheese soup

Recipe and image source

Braised beef short ribs with root vegetable mash from Inside a British Mum's Kitchen

Recipe and image source

My Recipe Box - Roasted Cauliflower

Image source


This has become my latest way to cook cauliflower. 

ROASTED CAULIFLOWER

INGREDIENTS

• 1 head of cauliflower
• 2-3 cloves of garlic, peeled and coarsely minced
• Lemon juice from half a lemon
• Olive oil
• Coarse salt and freshly ground black pepper
• Parmesan cheese

METHOD

1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.

2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.

Yield: Serves 4.

Simply Recipes http://simplyrecipes.com

Friday Finds - Recipes To Try

Please link up to a post containing your list of recipes to try -- do not link up individual recipes please, save those for other linkys.  Be sure to leave a link back here to Finding Joy in my Kitchen.

Shrimp dumplings from Appetite For China



Creamy cauliflower soup from simply Cooked.



Mexican skillet cornbread for my DH as he loves it so I found a recipe at One Perfect Bite.


Easy pan fried pork with mustard sauce from Kalyn's Kitchen.


Smoky Manhattan style clam chowder from Food and Thrift. I am always promising myself to make clam chowder.


Lamb curry from The English Kitchen. I love lamb, I love curry and when in England I especially love curry!!

My Recipe Box - Aloo Gobi

Source

This is a favourite of mine especially when I have cauliflower languishing in the fridge. It can be eaten on its own or with any meat. I used to love taking it for work lunches as it reheats very well.

ALOO GOBI

Ingredients:

• 3 potatoes, chopped
• water for boiling
• 1 cauliflower, chopped
• 1/2 onion, sliced
• 1 tsp coriander
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/4 tsp ground cloves
• 1/4 tsp ginger
• 2 bay leaves
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1/3 cup water

Preparation:

Boil the potatoes in water for about 15 minutes, or until just barely tender. Remove from heat and drain.

Heat the olive oil in a large skillet. Add the spices and cook for about 30 seconds, then add the onion, cauliflower and potatoes.

Allow the veggies to cook for 3 to 5 more minutes, then add the lemon juice and water.

Cover and cook for another 6 to 8 minutes, or until cauliflower is done cooking.