Food Network Magazine - (02)February 2020

Cauliflower Magic

Za’atar Fried Caulif lower
Mix 1 cup flour, ½ cup cornstarch, 2 teaspoons
each za’atar and kosher salt and 1 teaspoon
baking powder; whisk in 1 cup cold water. Dip
the florets from 1 small head cauliflower in the
batter to coat. Deep-fry in 365 ̊ vegetable oil
until crisp and golden, about 8 minutes; drain
on paper towels. Sprinkle with more za’atar
and salt. Whisk ⅓ cup tahini with ¼ cup each
water and lemon juice and 1 grated garlic
clove; thin with more water if needed. Serve
with the cauliflower.

Buffalo Caulif lower Bites
Mix 1 cup flour, ½ cup cornstarch, 2 teaspoons
kosher salt and 1 teaspoon baking powder;
whisk in 1 cup cold water. Dip the florets from
1 small head cauliflower in the batter to coat.
Deep-fry in 365 ̊ vegetable oil until crisp
and golden, about 8 minutes; drain on paper
towels. Sprinkle with salt. Whisk ½ cup
Buffalo hot sauce, 4 tablespoons melted
butter and 1 tablespoon honey in a large bowl.
Add the fried cauliflower; toss. Top with celery
leaves. Serve with blue cheese dressing.

Caulif lower, Leek and Potato Soup

Sauté the florets from 1 small head

cauliflower, 2 chopped leeks, 1 large

russet potato (peeled and chopped),

8 sage leaves and 1 teaspoon kosher salt

in 3 tablespoons butter in a large pot

over medium heat until softened but not

browned, about 8 minutes. Add 6 cups

water; cook until very tender, 15 minutes.

Working in batches, puree in a blender with

½ cup heavy cream. Return to the pot and

season with salt.

Caulif lower Minestrone

Sauté 1 chopped onion, 2 chopped

celery stalks and 2 chopped carrots in

3 tablespoons olive oil in a large pot over

medium heat until tender, 10 minutes;

season with salt. Add one 14-ounce

can whole peeled tomatoes (crushed),

5 cups water, 4 cups chicken broth,

2 teaspoons chopped thyme, 2 bay leaves,

1 piece parmesan rind and ½ teaspoon

kosher salt. Bring to a simmer, then add

the florets from 1 medium head cauliflower

and 1 chopped zucchini. Cook until very

tender, 35 to 40 minutes, adding ½ cup

ditalini in the last 6 minutes. Season with

salt and pepper. Discard the parmesan rind.

Caulif lower Greek Salad

Whisk ¼ cup red wine vinegar,

1 tablespoon each dijon mustard

and chopped oregano and 1 grated

garlic clove in a large bowl. Whisk in

⅓ cup olive oil. Add ½ medium

head shaved cauliflower, 2 thinly

sliced tomatoes, 1 halved and

thinly sliced English cucumber,

½ thinly sliced red onion and ½ cup

each halved pitted kalamata olives

and crumbled feta. Season with salt

and pepper; toss.

FOOD NETWORK MAGAZINE ●• JANUARV/ EBRUARY 2020/FE~O''