Best Pan Fried Cauliflower Recipes

PAN-FRIED SCALLOPS WITH CAULIFLOWER VANILLA PURéE

Steps:

• Put the cauliflower, milk, vanilla pod and its seeds into a small saucepan with a pinch of salt. Cover and simmer for 10 mins until the cauliflower is tender. Drain the cauliflower, reserving the milk and discarding the vanilla pod. Whizz the cauliflower until smooth in a food processor, adding a knob of butter, seasoning and enough reserved milk to make a nice, smooth consistency. This can be made up to a day ahead, then reheated in a pan or microwave.
• Heat oven to 200C/180C fan/gas 6. Cover a baking tray with a sheet of baking paper, lay the pancetta on top and cook for 8-10 mins until crisp. Drain on kitchen paper, drizzle with maple syrup and set aside until serving. 3 Fry the porcini in half the olive oil in a hot pan for about 4 mins until starting to brown. Keep warm.
• Heat the remaining oil and butter in a frying pan and season the scallops. Fry the scallops for 1-1½ mins on each side over a high heat until caramelised. To assemble, spoon the purée onto plates, top with porcini, scallops and pancetta, then sprinkle with chives.

PAN-SEARED SEA SCALLOPS WITH CAULIFLOWER PURéE AND FRIED CAPERS - RECIPE - FINECOOKING

Steps:

• Position a rack in the center of the oven and heat to 350°F. Line a large rimmed baking sheet with a clean kitchen towel.
• In a 2-quart saucepan, bring the cream and 1 tsp. of the thyme to a simmer over medium heat. Reduce the heat to low, and cook until reduced to about 1/3 cup, 7 to 9 minutes.
• In a wide pot fitted with a steamer basket, bring about 2 inches of water to a boil. Add the cauliflower and season with 1/2 tsp. salt. Cover and steam until just tender, 8 to 10 minutes.
• Transfer the cauliflower to the prepared baking sheet and let dry for a few minutes. Remove the towel, letting the cauliflower fall onto the baking sheet, and bake the cauliflower until dry but not browned, 10 to 15 minutes. Transfer to a blender, and add the cream, lemon juice, 1/2 tsp. salt, and the cayenne. Blend until smooth. Season to taste with salt, lemon juice, and cayenne. Keep warm.
• Heat 2 Tbs. of the oil in a medium skillet over medium-high heat. Add the capers and the remaining 1/2 tsp. thyme, cover with a splatter shield (if you have one), and cook, stirring occasionally, until the capers are golden and puffed, 2 to 3 minutes. Add the lemon zest, cook for just a few seconds, and then, using a slotted spoon, transfer the capers, thyme, and zest to a paper-towel-lined plate.
• Pat the scallops dry. Heat a large cast-iron or other heavy-duty skillet over medium-high heat until very hot. Add the remaining 1 Tbs. oil and the butter. Season the scallops with salt. Working in batches if necessary to keep from crowding, cook the scallops, undisturbed, until very well browned on one side, 2 to 3 minutes. Flip and cook until just barely cooked through, 2 to 4 minutes more, depending on size. Transfer to a plate. Repeat, if necessary, wiping out the pan and adding more butter and oil as needed.
• Divide the cauliflower purée among serving plates, and top with the scallops. Garnish with the capers and parsley, and serve.

PAN-FRIED SCALLOPS WITH VANILLA CAULIFLOWER PUREE

Steps:

• 1. Put the cauliflower, milk and vanilla extract into a small saucepan with a pinch of salt. Cover and simmer for 10 mins until the cauliflower is tender. Drain the cauliflower, reserving the milk. Whizz the cauliflower until smooth in a food processor, adding a knob of margarine, seasoning and enough reserved milk to make a nice, smooth consistency. This can be made up to a day ahead, then reheated in a pan or microwave. 2. Heat oven to 200C/180C fan/gas 6. Cover a baking tray with a sheet of baking paper, lay the pancetta/bacon on top and cook for 8-10 mins until crisp. Drain on kitchen paper, drizzle with maple syrup and set aside until serving. 3 Fry the porcini in half the olive oil in a hot pan for about 4 mins until starting to brown. Keep warm. 3. Heat the remaining oil and margarine in a frying pan and season the scallops. Fry the scallops for 1-1 mins on each side over a high heat until caramelised. To assemble, spoon the pure onto plates, top with porcini, scallops and pancetta, then sprinkle with chives. 354 kcalories, protein 25g, carbohydrate 8g, fat 25 g, saturated fat 9g, fibre 2g, sugar 7g, salt 1.12g

PAN FRIED CAULIFLOWER

Steps:

• Clean and dry the cauliflower really well.
• You are only going to use the cauliflower florets, cut them and put aside until needed.
• In a small bowl, add your eggs and then beat well, set aside until needed. In another small bowl add the flour, paprika and cayenne pepper. Mix well, and set it aside until needed.
• Now steam the cauliflower for about 10 minutes. You want them firm not soft. Remove from pot, drain and cool.
• Pour a half-inch of oil into a large frying pan and heat to medium.
• Now that the oil is ready, dip the cauliflower florets in the beaten egg and then into the flour before frying on all sides.
• Serve with dipping sauce of your choice. Enjoy!