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Recipe to Print-Oven-Dried Cauliflower Florets with Dipping Sauces - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Oven-Dried Cauliflower Florets with Dipping Sauces - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: 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 # Sides Included: 0 Difficulty: Easy Yields : 8 Dozen Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: 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.

Ingredients: 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:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00