carianna-in-wa
Well-known member
Why, oh, why am I suddenly craving cauliflower of all things?
Ginger Breadcrumb Cauliflower
1 pound cauliflower, about 1 medium or ½ large cauliflower.
¼ cup cornstarch
3 egg whites
1 cup fine, fresh breadcrumbs from whole wheat bread
1 teaspoon ground ginger
1 teaspoon salt
1-2 cups high-heat cooking fat depending on the shape and size of your frying skillet. You want at least 1 inch of fat in the skillet. I used ½ cup coconut oil and ½ cup lard. Go with what your ethics, pantry and cardiologist allow.
Chives, for garnish
Sriracha Dipping Sauce
¼ cup mayonnaise
¼ cup Sriracha hot chili sauce
1 tablespoon rice vinegar
1 tablespoons honey
Directions
For the Sriracha Dipping Sauce, combine all ingredients and set aside.
For the Ginger Breadcrumb Cauliflower, cut cauliflower into large bite-size florets.
Have cornstarch ready in a medium bowl. Lightly whisk egg whites in a medium bowl for 20-30 seconds, just to break up egg whites. Mix breadcrumbs with ginger and salt in a medium bowl.
Assemble a three-stage-breading station by setting up the three medium bowls in a row. From left to right they should contain the cornstarch, egg whites and breadcrumbs.
Bread the cauliflower by lightly tossing a few florets at a time in the cornstarch. Tap off any excess and transfer the florets to the egg white. Coat thoroughly, shake off any excess egg white and transfer the florets to the breadcrumbs. Toss the florets in the breadcrumbs to uniformly coat. Set each floret aside on a sheet pan when it has been breaded.
While you are breading the florets, preheat your fat of choice in a skillet, deep frying pan or wok (my preferred frying vessel). You want the fat at 350-375 degrees.
When all the cauliflower is breaded, fry the florets in stages, a few pieces at a time, turning them if necessary to uniformly brown and crisp all sides. When the florets are golden and crispy and tender all the way through, remove to a sheet pan to drain while the remainder of the cauliflower is fried.
http://www.nwedible.com/2012/04/ginger-breadcrumb-fried-cauliflower-with-sriracha-dipping-sauce.html
Ginger Breadcrumb Cauliflower
1 pound cauliflower, about 1 medium or ½ large cauliflower.¼ cup cornstarch3 egg whites1 cup fine, fresh breadcrumbs from whole wheat bread1 teaspoon ground ginger1 teaspoon salt1-2 cups high-heat cooking fat depending on the shape and size of your frying skillet. You want at least 1 inch of fat in the skillet. I used ½ cup coconut oil and ½ cup lard. Go with what your ethics, pantry and cardiologist allow.Chives, for garnishSriracha Dipping Sauce
¼ cup mayonnaise¼ cup Sriracha hot chili sauce1 tablespoon rice vinegar1 tablespoons honeyDirections
For the Sriracha Dipping Sauce, combine all ingredients and set aside.
For the Ginger Breadcrumb Cauliflower, cut cauliflower into large bite-size florets.
Have cornstarch ready in a medium bowl. Lightly whisk egg whites in a medium bowl for 20-30 seconds, just to break up egg whites. Mix breadcrumbs with ginger and salt in a medium bowl.
Assemble a three-stage-breading station by setting up the three medium bowls in a row. From left to right they should contain the cornstarch, egg whites and breadcrumbs.
Bread the cauliflower by lightly tossing a few florets at a time in the cornstarch. Tap off any excess and transfer the florets to the egg white. Coat thoroughly, shake off any excess egg white and transfer the florets to the breadcrumbs. Toss the florets in the breadcrumbs to uniformly coat. Set each floret aside on a sheet pan when it has been breaded.
While you are breading the florets, preheat your fat of choice in a skillet, deep frying pan or wok (my preferred frying vessel). You want the fat at 350-375 degrees.
When all the cauliflower is breaded, fry the florets in stages, a few pieces at a time, turning them if necessary to uniformly brown and crisp all sides. When the florets are golden and crispy and tender all the way through, remove to a sheet pan to drain while the remainder of the cauliflower is fried.
http://www.nwedible.com/2012/04/ginger-breadcrumb-fried-cauliflower-with-sriracha-dipping-sauce.html