How To make Glazed Cauliflower with Ginger
1 sm Head cauliflower
4 tb Light vegetable oil
1 ts Coriander seeds
1 1/2 tb Shredded fresh ginger
2 ea Green chilies, chopped
1/2 ts Turmeric
1/2 ts Salt
1 ts Lemon juice
2 tb Chopped fresh coriander
Separate cauliflower into flowerets. Wash well & drain. Heat 3 tb oil over high heat ni a skillet. When very hot, add coriander & fry for 10 seconds. Add ginger & chilies & stir for a couple of seconds. Immediately add turmeric & salt. Follow at once with the cauliflower. Stir rapidly to prevent burning & to distribute the spices. Add 1/4 c hot water. Reduce heat, cover & cook for 20 to 25 minutes, stirring once or twice during the cooking. Increase heat to medium & stir fry to evaporate remaining moisture & to lightly brown the cauliflower, 5 to 10 minutes. Stir carefully. If vegetable looks dry, stir in the rest of the oil. Add lemon juice & coriander leaves. Serve immediately. Julie Sahni, Classic Indian Cooking
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Orange Chickenless Cauliflower Recipe
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Ingredients
1 medium head cauliflower, cut into small florets
1 tsp soy sauce, plus 2 tbsp
1/8 tsp white/black pepper
1 tbsp sambal
1 tbsp raw sugar
2 tbsp vegetarian oyster sauce
1 tsp hoisin sauce
Fresh juice from 1 orange
1 tbsp rice vinegar
1 tsp corn starch
1/2 cup chickpea flour
1/3 cup rice flour
Pinch of salt and pepper
3 tbsp cooking oil
2 cloves garlic, chopped
2 tsp chopped ginger
Sesame seeds
Whole Roasted Cauliflower with Spicy Peanut Miso Glaze
Spicy peanut miso glaze
1 T Sriracha
1 T gochujang
3 T soy sauce
1/3 cup natural peanut butter
3 T maple syrup
2 tsp miso
1 T rice vinegar
1+ T ginger
2 cloves of garlic
black pepper
1 T sesame oil
1/4 cup water
Blend these ingredients. Preheat a bbq or oven to 400 F. Place the cleaned head of cauliflower on a parchment lined baking sheet. Pop into oven for 20 minutes while you make the glaze. Remove the cauliflower from the oven and flip over to expose the bottom of the head. Pour a couple tablespoons of glaze at a time to fill the space inside the cauliflower. Flip back over and coat the top with a generous amount of glaze. Pop back into the oven and cook for an additional 40 minutes or until tender to the core. Slice into wedges to serve
Five-Spice Roasted Cauliflower Recipe ดอกกะหล่ำผัดพะโล้ - Hot Thai Kitchen
A delicious vegetarian appetizer or a unique side-dish at your next thanksgiving or christmas dinner? Caramelized roasted cauliflower tossed in aromatic five-spice and crispy fried garlic...we're lucky this is healthy cuz it's gonna be hard to stop eating it!
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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കോളിഫ്ലവർ കൊണ്ട് ഒരു ഈസി സ്റ്റാർട്ടർ| Lemon Honey Cauliflower|Veena's Curryworld |Ep:719
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- Paneer Butter Masala
- Dhaba Style Paneer Masala
- Pressure Cooker Paneer Mater
- PANEER MAKING
Restaurant Style Palak Paneer-How to Make Easy Palak Paneer -
- Veg Roll
Ingredients
Cauliflower -1/2 of 1 small
For Batter
Corn flour -2tbsp
Maida or Atta -4tbsp
Water -
Salt
Pepper Powder -1/2tsp
For sauce
Ginger -1 tsp
Garlic -2tsp
SpriNG Onion-
Tomato Ketchup -1 tbsp
Chilli Paste or Chilli Sauce -2tbsp
Dark Soya or normal Soya sauce - 1-2 tbsp
Honey -1 tbsp
Sugar -1 tsp
Lemon Juice -2tbsp
Vinegar -1tsp
Salt-
Hot water -1/4 to 1/2 cup
Oil
Sesame Oil -1tbsp
White Sesame Seeds -opt
Method
Dip Cauliflower florets in the batter and deep fry them and keep aside ..
In a kadai heat oil and saute ginger and garlic
Then add all sauces and mix well.. Then add salt ,sugar ,lemon juice and vinegar ..
Add water and check the taste ..Make changes according to ur taste .
Now add fried cauliflower and mix well .. Finally sprinkle spring onion ,sesame oil and white sesame seeds ..
So tasty and easy Lemon honey Cauliflower is ready to serve
Sticky Glazed Korean Cauliflower
Korean Gochujang is my new obsession. This addictive chilli paste made from fermented soy beans and rice is deeply savoury and rich in flavour you will want to spread it on toast! Enjoy my sticky glazed Gochujang cauliflower with steamed rice and maybe some noodles with beansprouts on the side. Enjoy with my appetiser of Tofu fake duck rolls. A proper feast - thank me later!
Serves 2
You will need :
- One Cauliflower : cut into bite size florets
- 1 heaped Tablespoon Cornflour
- 1 heaped Tablespoon Plain flour (or rice flour for G/F)
- 2 level Tablespoons of Gochujang Paste (for very spicy, reduce if you prefer milder)
- 2 tablespoons Ginger and Garlic paste
- 2 Tablespoons Soy Sauce
- 1 heaped tablespoon Honey (or maple syrup to make it vegan)
To garnish :
- Mixed black and White Sesame Seeds (I like @toppdseasoning
- Spring onions
- Mild red Chili
Serve with Steamed rice alongside noodles & beansprouts (Chow mein) or just stir fried greens for a fakeaway experience.
Ginger Soy Cauliflower | Asian Ginger Soy Cauliflower | Healthy Easy Cauliflower Recipe
Ginger Soy Cauliflower | Asian Ginger Soy Cauliflower | Healthy Easy Cauliflower Recipe
#GingerSoyCauliflower #AsianCauliflower
Ginger Soy Cauliflower makes for a 20-minute Asian cauliflower Dinner Recipe. Crispy Fried Cauliflower is tossed in a sweet and sticky Ginger Soy Sauce and served.
Course: Dinner
Cuisine: Asian
Prep Time: 5m
Cook Time: 15m
Total Time: 20m
Servings: 4 people
Author: Anjali
- 1 Large Cauliflower Head Chopped into florets
- ½ cup Cornstarch
- 2 Large Eggs beaten
- 1 cup Canola Oil to deep fry the Cauliflower
Ginger Soy Sauce
- 1 Tsp Sesame Oil
- 2 inch Ginger finely chopped
- 2 Tbsp Dark Soy Sauce
- 1 Tbsp Rice Vinegar
- 1 Tbsp Oyster Sauce
- 1 Tbsp Sriracha
- 2 Tbsp Ketchup
- ¼ cup Honey
Garnish
- Sesame Seeds
- Chopped Spring Onions
- Ginger Juliennes
1) Dredge the Cauliflower in Cornstarch and then again in beaten Eggs. Heat Canola Oil in a pan. As the oil shimmers, add the Cauliflower and fry until they get crispy and golden brown. Take it out on a tissue paper-lined plate and soak out the excess oil.
2) In a separate pan, heat some Sesame Oil. As the oil shimmers, add the Chopped Ginger. Allow it to get fragrant for 1 minute. Add all the sauces and stir to combine. Allow it to simmer for 3 minutes over low heat.
3) Toss the Cauliflower in the sticky Ginger Soy Sauce and serve.
calories 238KCal