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Hi everyone,

I am still searching for new recipes and I came across two recipes on Pinterest that I had to share.

I have already been through the kale phase of the culinary world with kale added to quiches, soups and kale chips and now I am moving on to the next trend, Cauliflower.

I have made cauliflower rice and cauliflower pizza crusts but I found two more recipes I think you will like.

The first recipe is “General Tso’s Cauliflower”

courtesy of the website, Delish.com

I am sure many of you have been to a Chinese restaurant and ordered General Tso’s chicken with it’s deep fried chicken and a sweet and spicy sauce, one of my favorites. Well, here is a new cauliflower version. Not fried, baked.

Ingredients

Step By Step…

To serve, I added rice, an egg roll and wonton soup.

General Tso’s Cauliflower

SERVES: 4 SERVINGS

INGREDIENTS

• 1 large head cauliflower, cut into large florets
• 1 c. all-purpose flour
• 1 c. milk
• 1 c. panko bread crumbs
• kosher salt
• Freshly ground black pepper
• 1 tbsp. vegetable oil
• 2 cloves garlic, minced
• 1/2 tbsp. freshly grated ginger or 1 teaspoon ground ginger
• 3/4 c. sweet chili sauce
• 1/3 c. low-sodium soy sauce
• Juice of 1 lime
• Cooked rice, for serving
• Sesame seeds, for garnish
• Green onions, for garnish

COOKS NOTE: Of course I had to tweak something so I added bell pepper

DIRECTIONS

1. Preheat oven to 400º. Dredge cauliflower in flour, milk, and bread crumbs and transfer to a baking sheet lined with a rack or a parchment paper. Season with salt and pepper.
2. Bake until deeply golden and crispy, 20 to 30 minutes.
3. Meanwhile, make sauce: In a small saucepan over low heat, heat oil. Add garlic and ginger and cook until fragrant and softened, 2 minutes, then add sweet chili sauce, soy sauce, and lime juice. Simmer 5 minutes until thickened.
4. Transfer cauliflower to a large bowl and add sauce. Toss gently until completely coated.
5. Serve over rice with sesame seeds and green onions.

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The second recipe is a cauliflower substitute for “tater tots”

Courtesy of the website,  Justataste.com

Who hasn’t at one time or another bought a frozen package of tater tots for your children?  I was guilty of that myself when my son was small and we had to get to soccer practice.

This recipe caught my eye because they are baked, not fried and only have FIVE ingredients. (Well, I added parsley, so I used six) Serve them with ketchup and you are all set.

Ingredients

Step By Step…

Ready to serve…

5-Ingredient Baked Cauliflower Tots

Yield: About 35 tots   Prep Time: 30 min   Cook Time: 45 min

Ingredients:

• 2 medium heads cauliflower, cut into florets
• 1/4 cup small diced onion
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely ground breadcrumbs
• 1 large egg

COOKS NOTE: I added some parsley to the mixture, next time I’ll try chives.

Directions:

1. Preheat the oven to 350°F. Grease a nonstick baking sheet liberally with cooking spray.
2. Bring a large pot of salted water to a boil. Add the cauliflower florets to the water and cook them just until fork tender, 5 to 10 minutes. Thoroughly drain the florets and transfer them to a food processor. Pulse the cauliflower for a few seconds just until it breaks down into small pieces (about the size of grains of rice). (Do not overmix the cauliflower or the mixture will be too wet to form.)
3. Measure out 3 packed cups of the cauliflower and add it to a large bowl. (See Kelly’s Notes.) Stir in the diced onion, Parmesan cheese, breadcrumbs, egg, 1 teaspoon salt and 1/4 teaspoon pepper, mixing until thoroughly combined. (The mixture should be roughly the consistency of mashed potatoes.) Using your hands, scoop up 1- to 2-tablespoons of the mixture and mold it into a tater tot shape. Place it on the prepared baking sheet and repeat the shaping process with the remainder of the mixture, spacing the tots about 1 inch apart.
4. Bake the tots for about 20 minutes then flip them and bake an additional 10 to 15 minutes until crisped. Remove and serve with ketchup, pesto, hummus or your preferred dipping sauce.
5. Kelly’s Notes:
6. The onion should to be cut small enough so that it’s not too chunky and can be easily mixed into the cauliflower mixture.

1. Any extra puréed cauliflower can be turned into my go-to mashed potato substitute, Mashed Cauliflower with Cheese and Chives.

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I hope you look over both these recipes and give them a try if you’re looking for something different to serve.

Until my next post, make every day a celebration!

Diane

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