Oh my...I need to thank EVERYONE who helped find the NYTimes Crispy Cauliflower recipe

M

marilynfl

Moderator
It is delicious and has that crunch that I always want fried chicken to have, but never does.

Honestly, I will be making this again and again, regardless of the frying aspect.

Here are my comments:

1. I'm not crazy with the idea that she gives very specific quantities for the spices and then leaves it up to moi to figure out how much water to add to thin the coating. The given point of reference is to thin it to crepe batter consistency. Okay, but I've only made crepes TWICE in my life and that particular recipe provided the liquid qty. But apparently I did okay although mine coated completely, not lacey like Samin mentioned it might end up. And my coating stayed on both sides, which I quite liked. I think I used about 2/3 cup of cold water...I was pouring from a water bottle while drinking from it, stirring and testing.

2. I needed 1.5 lemons and 1.5 limes to get 1/4 C of juice from each (not 1 lemon & 2 limes)

3. I used dried turmeric and wouldn't bother with fresh if I made it again.

4. I just scooped out the solid coconut oil, so I'm not sure how much I used, but it looks like a lot is still there. And it's very clean. I thought the spices would dirty the oil, but no.

5. After batter sample crisped, I fried 8 minutes one side, 6 minutes second side.

***6. This one is odd, but I feel it should be mentioned. The coating is wonderfully crunchy, but ended up sticking in my back teeth. When I was chewing, it packed itself down on the top surface of my molars. I think that might be a result of the tapioca flour, but if you had a loose crown, I would be careful. It took a while for that to soften and let go...even with brushing my teeth.

7. The outcome was so beautiful that I completely forgot about the yogurt and cilantro. However the vinegary green salad was a good compliment to the salty crunchiness.

8. I did blot with paper towel just...because...and then ate two slabs because I had fried two. Honestly, I was going to wait and test reheating the second, but it was so tasty and the flesh was so weak and...

9. And yes, I did use Diamond kosher salt, but still cut it back by 1 tsp. (so I used 2 TBL + 1 tsp) which was perfect for my preference.

Enjoy the photos.

https://qq0u.app.link/KtWUNKP2SV

 
Posting Crispy Spiced Cauliflower Steaks recipe here so it stays with photos:

From NY Times

INGREDIENTS

1/2 of 1 cinnamon stick, broken up

2 teaspoons coriander seeds

2 teaspoons fennel seeds

1 teaspoon black peppercorns

1 teaspoon cumin seeds

4 cloves

Large pinch of ground cayenne

2 tablespoons plus 2 teaspoons Diamond Crystal kosher salt, plus additional, as needed

1 1/3 cups brown- or white-rice flour (about 7 1/3 ounces)

2/3 cup tapioca flour (about 3 2/3 ounces)

1/4 cup freshly squeezed lime juice (from 2 limes)

1/4 cup freshly squeezed lemon juice (from 1 large lemon), plus additional lemon wedges, for serving

1 tablespoon grated fresh turmeric (or 1/2 teaspoon ground turmeric)

2 small heads cauliflower (about 1 pound each), leaves removed, cut from top to core into 1/2-inch-thick slices

1 1/2 to 2 cups coconut oil

1 cup Greek yogurt, for serving (optional)

2 tablespoons roughly chopped cilantro leaves and tender stems, for serving (optional)



PREPARATION

Step 1. Line a baking sheet with a wire rack or paper towels, and set aside.

Step 2. Finely grind cinnamon, coriander, fennel, peppercorns, cumin and cloves in a spice grinder, spice mill or mortar and pestle. Transfer to a bowl, and stir in cayenne and 2 tablespoons plus 2 teaspoons salt. Set aside.

Step 3. In a large bowl, whisk both flours until combined. Whisk in lime and lemon juices, then gradually whisk in enough water until the mixture is the consistency of thin pancake batter (about 1 1/3 cups). There is no gluten in either flour, so don't worry about over-mixing.

Step 4. Stir in turmeric and the spice mixture. Taste, and adjust salt as needed.

Step 5. Working with 1 or 2 steaks at a time, push the cauliflower steaks into the batter, turn to coat and allow to marinate for at least 3 minutes.

Step 6. Heat a large cast-iron skillet over medium high. Add coconut oil to a depth of 1/3-inch, and heat until hot. Carefully drip a few drops of batter into the oil to test that it's sufficiently hot. The batter should immediately sizzle and expand. Slip the steaks one at a time directly from the batter into the pan. Don't overcrowd the pan — the steaks should never touch.

Step 7. Cook until golden brown on the bottom, 8 to 12 minutes, rotating the steaks around the pan after 6 to 8 minutes to ensure even browning. Use a thin metal spatula to carefully flip the steaks. Continue cooking until the second sides are golden-brown and the cores are tender when pierced with a knife, 4 to 6 minutes. Transfer steaks to the prepared baking sheet, and allow to drain. Season with salt. Repeat with the remaining steaks and any remaining smaller pieces of cauliflower, adjusting the heat as needed to prevent the steaks from browning too quickly.

Step 8. Serve hot or reheat in an oven at 400 degrees until hot and crispy, about 5 to 7 minutes. Top with a dollop of Greek yogurt and a shower of chopped cilantro, if desired. Serve with lemon wedges for squeezing on top.

 
I was interested that she said it could be reheated.

In the Times email today was this comment about it also
I’d like to cook that today, layer it into a sandwich as if I were Tyler Kord, put some potato chips and smoked French dressing on it, some scallions, eat it picnic-style in the yard or a park, at sunset.

 
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