Citrus Cauliflower Recipes

CRISPY CAULIFLOWER FLORETS WITH CITRUS SALT

Steps:

• Fill a large pot half full with vegetable oil. Heat to 350 degrees F.
• In a large bowl, whisk together eggs, cornstarch, 1/2 teaspoon salt, and pepper. Toss in florets to coat.
• In a small bowl, mix together remaining salt, red pepper flakes and lemon zest. When oil is ready, remove half the florets from the batter and add to the oil. Cook until golden, about 4 to 5 minutes, turning occasionally. Drain to paper towels. Sprinkle generously with seasoned salt. Repeat with second batch of florets. Serve immediately.

CITRUS CAULIFLOWER

Steps:

• Trim the cauliflower of leaves and stalk.
• Put it into boiling salted water and boil gently for 15 minutes or until tender.
• Remove, drain and separate into florets.
• Place in a serving dish.
• Pour over the melted butter, seasoned with salt and pepper, into which half an orange and half a lemon have been squeezed.

ROASTED CAULIFLOWER WITH KALE CHIPS AND CITRUS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Spread kale on the baking sheet. Drizzle 1 tablespoon olive oil on top. Coat with Parmesan cheese, red chile pepper, oregano, and salt.
• Bake in the preheated oven until crisp, 15 to 20 minutes. Transfer to a plate.
• Heat butter in a small skillet until melted and starting to brown, about 5 minutes. Stir in bread crumbs. Remove from heat.
• Slice cauliflower into 1/2-inch "steaks". Rub 1 tablespoon olive oil and chipotle spice rub on top.
• Heat a large skillet over medium heat. Add cauliflower; cook and stir until browned, about 2 minutes per side. Transfer to the baking sheet.
• Bake in the preheated oven until just tender, about 15 minutes.
• Place cauliflower steaks on a large serving platter; top with crisp kale and orange.
• Whisk remaining 1 tablespoon olive oil and vinegar together in a small bowl. Drizzle over orange. Sprinkle bread crumbs on top.