RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5345
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| Recipe Name: |
Oven-Dried Cauliflower Florets with Dipping Sauces - Copy |
| Source: |
Martha Stewart Living |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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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| 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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