Beat flour, water, and egg together in a bowl to make batter. Stir in soy sauce and salt.
Heat oil to a depth of 1/2 inch in a deep-fryer or large saucepan. Dip cauliflower in batter and fry in hot oil until lightly browned, 2 to 3 minutes. Drain on paper towels.
Combine pineapple chunks and juice with tomato sauce in a small pot to make sauce; bring to a boil.
Mix water and cornstarch in a small bowl until dissolved. Pour into sauce; stir until thickened, 3 to 5 minutes. Serve sauce alongside fried cauliflower.
egrees C).
Preheat the oven to 200 degrees F (95
Preheat oven to 450\u00b0.
In a bowl toss cauliflower with oil. Place cauliflower flowerets in a single layer on two rimmed baking sheets.
Preheat the oven to 400 degrees F (200
Place mayonnaise in a large heavy-duty Zip-top plastic bag. Add cauliflower, seal and shake to coat. Place breadcrumbs in a large heavy-duty Zip-top plastic bag. Add half of cauliflower mixture. Seal and shake to coat. Spread in a single layer onto a lightly greased baking sheet. Repeat with remaining cauliflower mixture and breadcrumbs. Bake at 350\u00b0 for 1 hour. Yield: 8 servings.
In a heavy-duty, zip-top plastic bag, combine mayonnaise and cauliflower. Close and shake to coat. Add breadcrumbs. Close and shake to coat. Spread in a single layer on a greased cookie sheet. Bake in a 350\u00b0 oven for 1 hour. Serves 8.
Heat oil in a deep-fryer or large saucepan over medium heat.
Whisk eggs in a small bowl until smooth.
Pour flour onto a shallow dish.
Dip each cauliflower floret in beaten egg; coat with flour. Fry in hot oil until golden brown, 2 to 4 minutes.
Whisk mayonnaise and lemon juice together in a bowl to make sauce. Serve sauce alongside fried cauliflower.
nce or twice.
Turn oven to 400 degrees.
Spray
read crumb mixture.
Preheat oven to 425.
Grease a
ersion: skip French's French Fried Onions and use gluten-free
Preheat the oven to 400\u00b0F.
Place
Soak the cauliflower in 5 cups of
set aside.
For the Cauliflower: Line platter with multiple layers
rinse the cauliflower make sure its
he oven to 425 degrees F (220 degrees C).
Toss cauliflower
Preheat the oven to 450 degrees F.
Place the cauliflower florets in a large saute pan or a roasting pan.
Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper.
Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.
Remove from the oven and sprinkle with the Parmesan.
Garnish with chopped chives and serve immediately while still warm.
himmering and hot. Add the cauliflower and fry until soft and
rying in a large dutch oven or fryer. It should be
In a large skillet over medium heat, cook onion, snow peas, carrot and asparagus in oil for 5 mins or until tender, but still bright green.
Increase the heat to medium high, add cauliflower, scallion and chicken broth. Cook while stirring occasionally, for 6 mins.
Stir in vinegar and parsley. Season to taste with salt and pepper. Can be served warm or cold.
thick batter. Toss in cauliflower florets and mix until coated