Air Fryer Cauliflower Bites

D and I were asked if we wanted to do a cooking demonstration in the next few months. The kicker, it will need to be vegan.  We do no eat vegan, but that does not mean we can not cook vegan.   I have been testing new recipes out, and trying to come up with a unique, yet easy, meal that we could make. This recipe was made with regular milk ( it is what we had on hand) but it can be easily modified.

Scroll to the bottom for the recipe.

This Christmas we received an air fryer. This appliance is really easy to use, and so far most of our recipes have turned out great.

Yesterday I was feeling a bit adventurish,  I waned to make a cauliflower recipe.  Cauliflower may be a staple in your home, but it is not typically found in ours.

I began by rinsing the cauliflower  and cutting it into florets.  I kept mine about bite sized, but you can go larger or smaller.

Next make a basic batter.  Mix flour with spices (salt, pepper, garlic, smoked paprika). Then add the liquid, I used a combination of milk and water.   I found that it was better when it was on the thicker side.

Next, prepare a large zip-lock bag( or bowl with lid) full of bread crumbs and more seasonings.

Then, you want to prep a drip station.  This is important when using a wet batter in an air fryer.  You want to avoid dripping while cooking.   To do this I placed a cooling rack into a baking tray.

Once all of your stations are prepped you can begin.  You want to cook these in batches,  there should be space between each florets so that it will cook more evenly.

First drop a handful of florets into the batter.  Make sure they are well coated.  Next using a slotted spoon, let the excess batter drip off and transfer to the bread crumbs.  Then give it a good shake, kids will love to do this part.  Once covered, use tongs to place on to the rack.  This will help any loose breadcrumbs to fall off.

Finally, you can place the breaded cauliflower in to  the air fryer basket.  I set mine at 350 for 15 minutes.  Make sure you shake it a least 2 times.   When they are finished, you can place them onto a plate or baking sheet, and begin your next batch.

I made 3 batches.  When I was done with the initial cooking, I put them all back into the air fryer to warm up.

 

The cauliflower comes out super crispy and crunchy.  I served it with cauliflower rice and a General Tso’s inspired sauce.   You can create your own, or buy a pre-made sauce.

Alternatively you can serve these like nuggets or with your favorite wing sauce. To make them more wing like, just make the florets a bit bigger.

I hope you enjoy!

-R

 

Ingredients

1 cauliflower – cut into florets.

For the batter
– 2 cups flour
-Spices to taste – Salt, pepper, garlic, smoked paprika
– 1/2 cup water
-1/2 cup milk or milk substitute

– 2 cups breadcrumbs
-more spices

 

  1. Rinse and cut cauliflower into bite size florets
  2.  Prepare the batter, mix dry ingredients.  Slowly add milk and water.  The batter should be on the thick side.
  3. Prepare a zip-lock bag of breadcrumbs and spices.
  4. Drop a handful of florets into  batter.  Make sure they are well coated.
  5. Place battered florets into bread crumbs. Shake until covered.
  6. Place on to cooling rack, to let excess topping fall off.
  7. Place into air fryer basket in a single layer, make sure they are not touching.  Cook for 15 minutes at 350 degrees.   Shake basket about 2 times during cooking.
  8. Once all cauliflower is cooked, you can reheat it by putting it back into the air fryer.
  9. Serve over rice, with favorite Asian sauce.  Or as wings, with your favorite wing sauce.

 

 

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Baked Egg Rolls

 

 

Hey Friends!

The other night D and I wanted to have some Chinese food, but rather than take out we made Beef and Broccoli  with Crab Ragoons at home.  But that left me with a ton (OK 10) wanton wrappers. So today I decided to make some egg rolls.  This recipe is super simple, and you can make a bunch with in 45 minutes.  Which is great for kiddos in the summer, or for when unexpected guests stop by.   I will post the other recipes later!

Ingredients

  • Cabbage- can be precut, think coleslaw mix
  • 1 bag
  • 1 tbsp olive oil
  • 3 tbsp low sodium soy sauce
  • 1 tbsp hoisin sauce
  • ½ tbsp sesame oil
  • Grated ginger
  • ½ tsp ( or a few shakes) of ground cinnamon
  • Precooked ground sausage if desired.
  • Wanton wrappers ( I find these near the produce section)

Preparation

  • Preheat oven to 425.
  • On stove top, warm olive oil.
  • Add cabbage, stir to coat
  • Add in soy sauce, hoisin sauce, sesame oil, ginger and cinnamon. Stir to mix.
  • If adding sausage, make a hole in the center of pan. Push cabbage mixture to edges.
  • Once sausage is warm, mix throughout cabbage.

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  • Place 1 wanton wrapper on a clean cutting board, corner pointed towards you.
  • Add a spoonful (about 1/4th cup) of cabbage mixture on to wanton.
  • Fold corner up, then the 2 sides. Making sure the filling stays inside, roll the wanton.
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  • On the upper corner, dab water to help seal edge. Place on foil lined baking tray
  • Repeat until all of the cabbage mixture is used.
  • Spray both sides with cooking oil of your choice.
  • Place in oven for 10 minutes,
  • Flip each role to the other side, cook for an additional 10 minutes.
  • Remove from oven, let cool and Enjoy!

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*Tip, pair this recipe with the Crab Rangoon for a fun Asian night.

Makes 10 medium egg rolls.

Feel free to comment  or ask questions!

 

Need a dipping sauce?  Check out this recipe https://creativelyserved.com/2018/07/11/sweet-and-spicy-sauce/ .

 

-R