Sunnys Easy Grilled Cauliflower In Pop Pop Sauce Recipes

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CAULIFLOWER IN CURRY CREAM SAUCE



Cauliflower in Curry Cream Sauce image

Provided by Sunny Anderson

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

1 head cauliflower, rinsed and broken down into florets
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon butter
1 cup chopped onion
2 teaspoons yellow curry powder
1/2 teaspoon turmeric
Salt
3 cloves garlic, grated on a rasp
1 cup chicken stock
2 cups heavy cream

Steps:

  • For the cauliflower: In a large saute pan over medium-high heat, add the olive oil and butter to melt. Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes. Give a good toss and let cook for 3 more minutes. Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Go ahead, take a bite! Then, pour the rest of the florets into a large bowl and quickly cover tightly with plastic wrap. Cook in batches if the florets won't fit into one pan.
  • While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the butter. Once the butter is melted, add the onions, curry powder, turmeric and season with salt. Cook until tender, about 5 minutes, and then add the garlic and cook a bit more. Once the garlic is fragrant, add the chicken stock and bring to a simmer. Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer. Cook until the sauce is reduced and thickened. With a slotted spoon, remove the cauliflower from the bowl and add to the pot. Raise the heat and simmer 5 minutes more. Serve warm.

CRISPY CAULIFLOWER FLORETS WITH CITRUS SALT



Crispy Cauliflower Florets with Citrus Salt image

Provided by Sunny Anderson

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

Vegetable oil, for frying
5 large eggs
2/3 cup cornstarch
1 1/2 teaspoons salt
3/4 teaspoon pepper
1 large head cauliflower, cut into florets
1/2 teaspoon red pepper flakes
2 lemons, zested

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.

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