RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2056
| View Recipe |
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| Recipe Name: |
Oven-Dried Cauliflower Florets with Dipping Sauces |
| Source: |
Martha Stewart Living, October 1999 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-01
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
1.75
Hours |
Heart Healthy: |
No |
| Oven Temp: |
250 |
Approx. Cost/Serving: |
$0.04
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 8
Dozen
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with sauces. |
| Comments: |
Drying the cauliflower florets slowly in a warm oven makes them crisp around the edges and chewy in the center. The cauliflower tastes best when served within an hour of its cooking.
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Ingredients:
1 to taste salt and pepper
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Directions:
With rack in the center, heat oven to 250 degrees. Quarter the head of cauliflower. Use a sharp knife, slice very thin pieces (about ½-inch) of the cauliflower straight down through the core. The florets need to stay attached to the core to remain intact. Trim away any core longer than 2 inches.
Transfer florets to an ungreased baking sheet. Sprinkle lightly with salt and pepper. Transfer to oven, and let dry 45 minutes; carefully turn over each floret, and continue to dry until pieces are slightly shriveled, crisp and partly golden brown, about 1 hour more. |
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Asian Dipping Sauce
(Add to shopping list) :
0.5 Cup vinegar, rice wine
2 Tablespoons soy sauce, naturally brewed
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Directions:
In a small saucepan, combine the rice wine vinegar, soy sauce, sugar and cold water. Set over high heat, and bring the mixture to a boil. Remove from heat, and set dipping sauce aside to cool. When cool, add the scallions and serve.
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Red Pepper Aïoli
(Add to shopping list) :
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Directions:
Heat oven to 350 degrees.
Wrap each head of garlic in foil, and place in a baking pan. Cook 45 to 50 minutes. Remove foil; set garlic aside until cool enough to handle. Using the flat back of a knife, press the soft, cooked garlic out of each pod onto a work surface. Combine all roasted garlic in a small bowl and purée.
Place peppers on the open flame of a gas burner or under the broiler in your oven. Be sure to turn them occasionally to blacken on all sides. Transfer to a heat-resistant bowl; cover with plastic wrap. Set aside until cool enough to handle, about 15 minutes. Removed charred skin from peppers. Cut lengthwise; remove ribs and seeds. Transfer peppers and garlic purée to the bowl of a food processor; process until smooth.
Scrape down the sides of the bowl. Add the egg, salt, lemon juice; process until well combined. With the machine running, slowly add oil through the feed tube until the mixture thickens. Add the remaining oil in a steady stream. |
Wasabi Mayonnaise
(Add to shopping list) :
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Directions:
Stir together the wasabi powder and water in a small bowl until a paste forms. Place eggs, wasabi paste, salt and lemon juice in the bowl of a food processor.
With the machine running slowly, add oil through the feed tube until the mixture thickens. Add the remaining oil in a steady stream. |
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| Nutrition per Serving: |
| Calories: |
4 |
Total Carbs: |
0.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.1 |
Protein: |
0.33 |
| Fiber: |
1.07 |
Sodium: |
4.88 |
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