Cauliflower And Aioli Recipes

CAULIFLOWER CROQUETTES WITH PEPPADEW AIOLI

Steps:

• To make the croquettes: In a large saucepan over low heat, add the milk and a large pinch of salt. Bring to a simmer, add the cauliflower and cook until tender, about 8 minutes. Remove the cauliflower from the pot, place in a bowl and pat dry with a towel. Toss the cauliflower with 2 tablespoons butter and put into a food processor. Pulse 3 to 4 times. Let the mixture cool slightly and add 1 egg, Parmesan, parsley, nutmeg, salt and pepper, to taste, and pulse to combine. Remove to a large bowl, then add 1 cup of the bread crumbs and stir. There should be enough bread crumbs to hold the mixture together to form into balls. If the mixture is too wet add a little more panko.
• Heat the vegetable oil to 350 degrees F in a large Dutch oven.
• Form the mixture into 2-inch round balls and set aside on a plate. Place the flour, 2 whisked eggs, and remaining panko into 3 separate bowls and season each with a little salt and pepper. Place each of the croquettes into the flour then the egg wash and then the panko.
• Place the croquettes into the oil, in batches if necessary, and fry until golden brown, 4 to 5 minutes. Remove the croquettes with a slotted spoon and drain on paper towels. Season with salt and place on a serving dish.
• To make the aioli: Place garlic, lemon juice, zest, and egg yolks in a blender or food processor. Blend until the ingredients are combined. With the machine running, remove the lid and slowly drizzle in the olive oil. When well combined, taste for seasoning, adjust if necessary, then add the peppadews and pulse until aioli is speckled with them, but not fully blended.
• Remove the aioli to a small serving bowl and serve with the Cauliflower Croquettes.

CRISPY CAULIFLOWER WITH LEMON AIOLI

Steps:

• For the cauliflower: Preheat a fryer to 350 degrees F, or heat 3 inches oil to 350 degrees F in a Dutch oven or deep skillet. Line a baking sheet with a wire rack.
• Whisk the eggs with the Parmesan in a bowl. Mix the flour and salt in another bowl. Dip the cauliflower in the Parmesan egg mixture, then into the salted flour, then into the fryer. Fry until golden brown, about 5 minutes. Season the cauliflower with salt while still in either the fryer basket or strainer and pour on the prepared wire rack.
• For the lemon aioli: Add the mayonnaise, lemon juice and salt and pepper to taste to a medium bowl and stir to combine. Pour into a serving bowl and garnish with the chives.
• Arrange the crispy cauliflower on a platter. Grate some Parmesan over, then sprinkle with the lemon zest and chives. Serve alongside the lemon aioli.

ROASTED CAULIFLOWER WITH CAPER AIOLI

Steps:

• Preheat the oven to 375 degrees F.
• Combine the cauliflower, prosciutto, dates, olive oil, salt and red pepper flakes in a large mixing bowl. Mix well to coat and place onto a sheet pan. Place in the top half of the oven and roast until the cauliflower is fork tender and light brown, about 30 to 40 minutes. Remove from oven, transfer to a decorative bowl and serve warm with the caper aioli on the side.
• Rub the inside of a decorative bowl with the garlic clove.
• Put the mayonnaise, salt, olive oil, capers, caper brine and parsley in a mixing bowl and mix well to combine. Transfer to the decorative bowl and serve with roasted cauliflower.

SPICY CAULIFLOWER LATKES WITH ZA'ATAR AIOLI

Steps:

• LATKES:.
• Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes; drain and cool.
• .
• Add garlic and half of cauliflower to processor; blend until smooth.
• Add remaining cauliflower, parsley, and dill.
• Pulse until cauliflower is chopped and mixture is still slightly chunky.
• Transfer to large bowl.
• Mix in breadcrumbs or matzo meal, baking powder, salt, Aleppo pepper, and black pepper.
• Beat 2 eggs in small bowl; mix into batter.
• If batter is dry, beat remaining 1 egg in same bowl to blend and mix into batter by tablespoonfuls until moist but not runny batter forms.
• *Can be made 1 day ahead; cover and chill.
• Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat.
• Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to 1 1/2-inch round.
• Cook until golden, adding oil as needed and adjusting heat if browning quickly, about 2 minutes per side.
• Transfer to rimmed baking sheets.
• **Can be made 2 hours ahead.
• Let stand at room temperature.
• Preheat oven to 350°F.
• Bake latkes uncovered until heated through, about 10 minutes.
• Serve latkes with aioli, if desired, or sprinkle with za'atar and serve.
• PREPARE ZA'TAR AIOLI:.
• With machine running, drop garlic through feed tube of processor and chop finely.
• Add mayonnaise and lemon juice.
• With machine running, drizzle in oil in thin stream, blending until smooth.
• Transfer to small bowl.
• Whisk in za'atar and season with salt and pepper. Let stand at least 30 minutes to allow flavors to develop.
• **** Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

FRIED CAULIFLOWER WITH CAPER AIOLI

Steps:

• AIOLI:.
• To make the aioli, combine the mayonnaise, lemon juice, capers, garlic, salt, and pepper in a small bowl, and stir well to combine.
• Set aside.
• CAULIFLOWER:.
• In a medium saucepan, heat enough Extra Virgin Olive Oil to measure a depth of 2 inches to 350º F.
• Put the soy flour, sprinkled with crushed red pepper flakes, if using, in a medium bowl and add a handful or two of the cauliflower florets.
• Toss to dust the cauliflower, then transfer to a sieve set over the bowl of soy flour.
• Shake off excess, letting it fall into the bowl.
• Dip the pieces in the beaten egg, and fry until golden brown, 3 to 5 minutes.
• Transfer to paper towels to drain, and keep warm while you fry the remaining pieces.
• When you take the cauliflower out after frying, season it with salt and pepper and serve immediately with the aioli for dipping.

CRISPY CAULIFLOWER TACOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss cauliflower with olive oil, both chili powders, cumin, garlic powder, oregano, salt, and pepper on a rimmed baking sheet.
• Bake in the preheated oven until cauliflower is tender, 30 to 35 minutes.
• Meanwhile, combine tomatoes, onion, capers, cilantro, lime juice, salt, and pepper for pico in one bowl. Combine mayonnaise, garlic, lemon juice, and pepper for aioli in another bowl. Place both bowls in the fridge to let flavors blend until everything else is ready.
• Heat about 1 inch oil in a small pan over medium heat until hot but not smoking. Pat shallots dry with a paper towel, then lower into the oil; fry until golden brown, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
• Remove oil from the pan and wipe dry. Toast tortillas if desired by heating in the pan over medium heat for 30 seconds per side.
• Spoon aioli onto tortillas. Add cauliflower, pico, and shallots. Top with Parmesan cheese.

SPICY CAULIFLOWER LATKES WITH ZA'ATAR AIOLI

Steps:

• Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes. Drain and cool.
• Add garlic and half of cauliflower to processor; blend until smooth. Add remaining cauliflower, parsley, and dill. Pulse until cauliflower is chopped and mixture is still slightly chunky. Transfer to large bowl. Mix in breadcrumbs, baking powder, salt, Aleppo pepper, and black pepper. Beat 2 eggs in small bowl; mix into batter. If batter is dry, beat remaining 1 egg in same bowl to blend and mix into batter by tablespoonfuls until moist but not runny batter forms. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat. Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to 11/2-inch round. Cook until golden, adding oil as needed and adjusting heat if browning quickly, about 2 minutes per side. Transfer to rimmed baking sheets. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 350°F. Bake latkes uncovered until heated through, about 10 minutes. Serve latkes with aioli, if desired, or sprinkle with za'atar and serve.

COLD CAULIFLOWER SOUP WITH AIOLI AND CLAMS

Steps:

• To make the soup, place the clams, white wine, garlic and 1 teaspoon of butter in a large pot over high heat. Cover and steam for 5 to 7 minutes, until the clams are open but still very tender. Strain the mixture. Reserve the clam broth, which should equal about 1 1/2 cups. Pick the meat from the clams, set aside and discard the shells and garlic.
• In a large pot over medium heat, saute the onions in the remaining butter until soft, about 3 minutes. Add the rice, 2 cups of the milk and the reserved clam broth and simmer for 15 minutes.
• Meanwhile, using a sharp knife, remove 2 cups of the smallest florets from the cauliflower and set aside. Remove the coarse stems from the cauliflower and discard. Chop the remaining cauliflower and add to the rice mixture, along with another cup of milk, after the rice has cooked for 15 minutes. Cover and cook until the cauliflower is tender, about 8 minutes.
• Puree the rice and cauliflower mixture in a food processor and return to a saucepan. Add the remaining milk and stir until a velvety, souplike consistency has been achieved. Season to taste with salt and pepper. Add the small cauliflower florets, stir, cover and simmer until soft, about 10 minutes. Stir to avoid sticking and add more milk if necessary to keep the consistency of the soup constant.
• Meanwhile, to make the aioli sauce, place the garlic cloves, egg yolk, salt, pepper and lemon juice in a blender and pulverize completely. Combine the oils and, while the blender is on, slowly drizzle the oil into the yolk mixture. Blend until the mixture has the texture of mayonnaise. Transfer to a small bowl and season with salt and pepper to taste.
• Ladle the soup into 6 bowls. Place a dollop of aioli in the center of each, arrange 6 cooked clams in a circle around the aioli, garnish with parsley and serve immediately.