Air Fryer Buffalo Cauliflower Bites

Spicy, crispy and just waiting for game day! (NHL pre-season starts in 2 1/2 weeks! NFL ... tomorrow!!) 

Ingredients:

1 small cauliflower, cut in bite size florets

1/2 cup flour

1/2 cup water

1 tsp garlic powder

1/2 tsp smoked paprika 

1/2 tsp salt or salt free chicken seasoning

black pepper to taste

1 cup Panko

1/4 - 1/2 cup hot sauce

1 tbsp melted butter 

Whisk the flour, garlic powder, smoked paprika, chicken seasoning or salt and black pepper together, then add the water. Add the florets and stir to coat, pressing into the crevices of the cauliflower. Then roll in Panko. Spray the air fryer basket with oil and place the prepared florets in a single layer. Fry at 375°F for 12-15 minutes shaking halfway through. You may need to do the cooking in two batches. Once done mix the hot sauce and melted butter together and toss with the cauliflower to coat. You may want to make a second batch of sauce if you really want them dripping with it. Serve as is or with ranch dressing on the side. Makes 4 servings.

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Lemon Roasted Cauliflower

Tender crisp slightly charred cauliflower florets with zippy lemon to wake up your taste buds!

Ingredients:

4 cups cauliflower florets

4 tbsps olive oil, divided

1 tsp dry oregano

1 tsp garlic powder

1/2 tsp dry minced onion

zest of 1 lemon

juice of 1/2 a lemon

salt and pepper to taste

1/4 cup crumbled feta

fresh chopped basil and/or mint

 

Toss the cauliflower with 2 tbsps olive oil. Place on a lined baking sheet and sprinkle with oregano, garlic powder, minced onion and lemon zest. Roast at 425°F for 25 minutes turning over halfway.

Toss with lemon juice and 2 tbsps olive oil, then sprinkle with feta, salt, pepper and fresh chopped herbs.

This may be served warm or at room temperature.

Serves 4

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Sesame Cauliflower

Change how you think of cauliflower! If you're thinking mild, uninteresting then nope this ain't for you... this one's got tons of flavour!

Ingredients:

1 medium cauliflower, cut in florets (about 5-6 cups)

3 tbsps soya sauce 

2 tbsps cornstarch 

2 tbsps vegetable oil 

Sesame Sauce:

1/2 cup water

3 tbsps soya sauce

2 tbsps honey

1 tbsp rice wine vinegar 

1 tbsp sesame oil 

Pinch red pepper flakes 

1 tbsp minced garlic

1 tbsp minced ginger 

1 tbsp cornstarch 

1 tbsp water 

Sesame seeds 

Whisk the 3 tbsps soya sauce and 2 tbsps cornstarch together. It will be thickish. Toss with the cauliflower florets. Heat vegetable oil in a wok to medium high and add the cauliflower. Stir and cook for 5-8 minutes depending on how crisp you like them, then remove to a plate.

Combine the sauce ingredients and pour into the same wok. Bring to a boil, scraping brown bits from the pan 1-2 minutes. 

Add the cauliflower back to the wok, stir to coat 2 minutes. Then cover off heat for 5 minutes. Serve sprinkled with sesame seeds.

Serves 6

Adapted from: deliciouslittlebites.com

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Cauliflower Fried Rice

I was a little skeptical about cauliflower "rice" but was pleasantly surprised with this recipe. Even more surprised that my husband like it!

Ingredients:

1 1/2 cups cauliflower rice (found in frozen veg section of store)

4 cups frozen stir fry vegetables of your choice

2 tbsps sesame oil

1 tbsp dry minced onion

1 tsp garlic powder

1/2 tsp red pepper flakes

2 eggs

1/4 cup tamari or soya sauce

pepper to taste

Heat 1 tbsp of sesame oil to medium in a skillet. Add the cauliflower rice and vegetables. Stir until thawed then cover and cook until tender, about 5-6 minutes. Add the other tbsp of sesame oil with the minced onion, garlic powder and red pepper flakes and stir together. Push everything to the sides of the pan and pour the eggs into the well in the center. Scramble for 5-6 minutes then once the eggs are cooked stir everything together. Add pepper and tamari and serve.

Serves 4

Adapted from: jaroflemons.com

Here with Lemon Ginger Salmon:

https://www.hotandcoldrunningmom.ca/2024/05/lemon-ginger-salmon.html 

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Charred Chili Lime Cauliflower

Tender crisp cauliflower florets charred golden for a slightly nutty flavour with a hint of lime.

Ingredients:

 1 1/2 cups small cauliflower florets

1 1/2 tbsps olive oil

1 tsp lime juice

1 tsp chili powder

1/4 tsp garlic powder

salt and pepper to taste

drizzle of white truffle oil (optional)

 

Preheat air fryer to 375°F for 2 minutes. Combine everything except the truffle oil and toss in the cauliflower to coat. Place in the air fryer basket in a single layer and roast for 8-10 minutes flipping halfway or as often as needed to get slightly charred on all sides. Remove from heat and toss with truffle oil if using. It does add a nice earthy flavour!

Makes 2 servings.

Served with Air Fryer Pork Loin Roast. Here's the link to the recipe:

https://www.hotandcoldrunningmom.ca/2024/01/air-fryer-pork-loin-roast.html 

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Italian Roasted Mushrooms and Cauliflower

A variety of colourful vegetables are roasted together to make this deliciously simple side dish!

Ingredients:

1 lb button mushrooms

2 cups small cauliflower florets

2 cups cherry, grape or cocktail tomatoes 

3-4 tbsps minced garlic

2 tbsps olive oil

2 tsps dried oregano

1 tsp dried basil

1/2 tsp dried thyme

salt and pepper to taste

1 tbsp fresh chopped parsley

 

First parboil the cauliflower florets in hot water for 2-3 minutes then plunge them into cold water and drain.

Preheat oven to 400°F and combine the olive oil, herbs, salt, pepper and garlic. Toss with the veggies and dump onto a lined baking sheet.
Roast for 20-30 minutes.

Garnish with fresh parsley.

Serves 6-8

Adapted from: jocooks.com

 

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Chicken and Cauliflower Stir Fry

This! This right here! You..have.. got.. to.. TRY! So much umami I can't even!!

Ingredients:

1 tbsp vegetable oil

1 lb boneless, skinless chicken breast, cut in strips

4 cups cauliflower florets and chopped leaves

1 small carrot, thinly sliced

1 cup diced zucchini

1 small red onion, chopped

1" fresh ginger, julienned

1 tbsp minced garlic

1/2 tsp black pepper

1/4 cup oyster sauce

2 tsps hoisin

1 1/2 tbsp sesame oil

1 tsp cornstarch

1 tsp cold water

Marinade:

1/2 tsp rice wine vinegar

2 tbsps soya sauce

2 tsps sugar

2 tbsps sesame oil

pinch of pepper

Chopped chives and black sesame seeds to garnish.

Make up the marinade and add the chicken. Let it sit together for 30-60 minutes. Then heat vegetable oil in a frying pan to medium high heat. Add the garlic and ginger for 30 seconds then add the onion for 1 minute. Add the chicken and cook for 3-4 minutes. Add the carrots and cauliflower and stir fry 1-2 minutes. Next add the cauliflower leaves (yes they are edible) and zucchini, black pepper, oyster and hoisin sauces and sesame oil.

Cover 1-2 minutes, then mix the cornstarch and cold water together and pour into a well in the middle of the pan. Stir together and cook on high a couple of minutes to slightly thicken.

Serve over rice garnished with chives and black sesame seeds.

Makes 4 servings

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Garlic Cauliflower and Mushrooms

Golden tender-crisp cauliflower and earthy, rich caramelized mushrooms. The perfect side to steak or pork chops!  

Ingredients:

1 lb mushrooms, whole or halved if large

1/2 cauliflower, cut in florets

1/4 cup butter

1 tbsp olive oil

1/2 cup chopped onion

2 tbsps beef broth

1 tsp fresh chopped rosemary

2 tbsps fresh chopped parsley

3 tsp minced garlic

salt and pepper to taste

Heat olive oil and butter in a large skillet and sauté onion on medium high heat for 2 minutes. Then add the mushrooms and cook 4-5 minutes or until golden brown.

Add the cauliflower florets to the pan and cook 8-10 minutes. Pour broth into the pan, cover and cook 2-3 minutes.

Add rosemary, garlic and 1 tbsp of parsley and toss for 1 minute. Salt and pepper to taste.

Serves 4 topped with remaining parsley.

Baked Cauliflower Dinner

Pasta bake with no pasta? Yep, cauliflower is swapped in for a lighter fare that's still high on flavour!

Ingredients:

8 cups cauliflower florets

2 tbsps olive oil

1 tsp salt

1/2 tsp pepper

1 lb ground beef

3/4 cups diced onion

2 tsps minced garlic

1 tsp oregano

1/2 tsp dry basil

2 1/2 cups tomato sauce

1 cup cottage cheese

1 egg

1/2 cup parmesan cheese

1 1/2 cups shredded mozzarella cheese

Toss the cauliflower with olive oil, salt and pepper and spread out on a lined baking sheet. Bake at 350°F for 25-30 minutes or until tender.

While that bakes brown the ground beef in a large skillet until no pink remains. Remove excess grease. Add onion and cook 2 minutes then add garlic, oregano and basil. Add the tomato sauce and simmer 10 minutes. Finally, add the cauliflower.

Mix the cottage cheese and egg together.

Now start layering in an oiled 9 X 13" baking dish... 1/2 the cauliflower/meat sauce, 1/2 the cottage cheese/egg, 1/2 mozzarella and 1/2 the parmesan. Then repeat ending with parmesan.

Bake at 350°F for 30 minutes.

And serve with a light salad.

Serves 4-5

Adapted from: thelittlepine.com

Cauliflower Cream Soup

A cool and drizzly day, the perfect time to make a pot of soup!

1 whole cauliflower
1 - 2 tbsps olive oil
1 carrot, shredded
1 stalk of celery, diced
1 small onion, diced
1 small potato, diced
1 head of garlic
1 bay leaf
4 cups beef broth
1 cup milk
1 cup 10% cream
1 tsp salt
a few grinds of black pepper
1 tsp dried thyme
2 tbsps parmesan cheese

Start by roasting the garlic head. Slice a small bit off the top and drizzle olive oil over it. Wrap the whole head in foil and roast in a 400 F oven for 30 minutes. You only need one for this recipe, I made a few extra in this pic.

To cook the cauliflower place it stem side down in a few inches of water. Bring to a boil then simmer for about 20 minutes or until it is tender. Drain. Reserve a few small florets for garnish and roughly chop the rest.

In a large pot heat olive oil and sauté the carrot, celery, onion and potato 5 - 10 minutes.

Add the broth and bay leaf and cook until veggies are tender 15 - 20 minutes.

Remove the bay leaf, add the cauliflower and whirl in a food processor. Add the milk, cream, salt, pepper, thyme and parmesan.

Purée all or use an immersion blender to the consistency you want.

Heat and serve garnished with the reserved florets and sprigs of thyme.

And keep warm : )