Food Minimalist

(New recipe!) Any fellow lemon lovers out there? Because I made some Lemon Pepp…


(New recipe!) Any fellow lemon lovers out there? 🍋 Because I made some Lemon Pepper Glazed Cauliflower! And yes, sharing more cauliflower recipes because I’ve been getting creative with them a lot lately. Another glaze recipes too because they go so well with fried food! Will share the recipe below and how you guys like this one!
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Also, how’s your weekend? It’s been a busy one for me but in a good way—spent lots of time with family and especially with my cousin who’s visiting from Canada. I didn’t check my phone as much which was a really good break for me. We had lots of good food too that I didn’t get to take photos of but definitely enjoyed while hot! It’s still rainy here so I’m definitely gonna be having more comforting meals in the coming days. Hope you’re all having a great weekend!
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Lemon Pepper GlazedCauliflower
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1 medium head of cauliflower (makes 2 cups of florets)
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Batter:
1/2 cup flour
1 tbsp corn starch
1 tsp baking powder
1 tsp salt
3/4 cup water
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Breading:
1 1/2 cup bread crumbs
1/2 cup desiccated coconut (or sub more bread crumbs)
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Glaze:
1/3 cup lemon juice (from 1 1/2 lemon)
1/4 cup maple syrup
2 tsp crushed black pepper
1 tbsp soy sauce
1/2 tbsp cornstarch + 1 tbsp water —For the glaze, mix everything (except the diluted cornstarch) into a sauce pan and cook over low heat for 3-4 minutes until it starts to boil. Turn off heat then pour in the cornstarch and mix until it thickens.
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Cooking the cauliflower
1. In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency.
2. Evenly coat the florets in the batter.
3. In another bowl, add in the bread crumbs and desiccated coconut. Mix.
4. Place each cauliflower into the breadcrumb mixture. Coat and press down the bread crumbs on the cauliflower.
5. After coating each one in the batter then bread crumbs, repeat this. Each cauliflower can be coated twice. I find that coating it well really makes the cauliflower crispier!
6. Heat oil in a pan. Once hot, cook the florets until golden brown, moving it around on each side.
7. Set aside on a strainer to drain excess oil.
8. Transfer to a bowl and then pour in the glaze. Enjoy while hot!



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