/ ●Cauliflower MagicTacos with Caulif lower Tortillas
Pulse the florets from one 1¼-pound head
cauliflower in a food processor until very
finely chopped. Transfer to a clean kitchen
towel and squeeze out any excess water.
Transfer to a large bowl and stir in
⅓ cup parmesan, 6 tablespoons potato
starch, 1 beaten egg, 1 teaspoon kosher salt
and ½ teaspoon each garlic powder and onion
powder. Working in batches, drop 20 firmly
packed scoops (2 tablespoons each) onto
2 parchment-lined baking sheets, then press
into thin 4-inch circles. Bake at 450 ̊ until
browned around the edges, 16 to 20 minutes.
Let cool, then peel the cauliflower tortillas
off the parchment. Toast each tortilla in a
dry skillet. Fill with taco fillings.
Kung Pao Caulif lower
Cut 1 medium head cauliflower into small
florets; stir-fry in 3 tablespoons peanut oil
in a large nonstick skillet over medium-high
heat until crisp-tender, 8 to 10 minutes. Add
⅓ cup roasted peanuts, 3 chopped garlic
cloves, 4 scallions (cut into 1-inch pieces)
and ½ teaspoon each red pepper flakes and
Sichuan peppercorns; stir-fry 30 seconds.
Whisk 2 tablespoons black vinegar with
1 tablespoon each brown sugar, soy sauce
and Chinese cooking wine; add to the
skillet and cook, stirring, until dry. Season
with salt. Top with chopped cilantro.
Caulif lower Fried “Rice”
Sauté 1 chopped red bell pepper and 1 cup
chopped sugar snap peas in 2 tablespoons
vegetable oil in a large nonstick skillet over
medium-high heat until tender, 3 minutes.
Add 3 chopped scallions and 1 tablespoon
each chopped garlic and ginger; cook
1 minute. Add one 10-ounce bag frozen riced
cauliflower and cook, stirring, until heated
through, 3 minutes. Whisk 2 tablespoons
low-sodium soy sauce with 1 tablespoon
each toasted sesame oil and mirin; stir into
the cauliflower mixture.JANUARY/FEBRUARY 2020 • FOOD NETWORK MAGAZINE