Five-Spice Roasted Cauliflower Recipe ดอกกะหล่ำผัดพะโล้ - Hot Thai Kitchen
A delicious vegetarian appetizer or a unique side-dish at your next thanksgiving or christmas dinner? Caramelized roasted cauliflower tossed in aromatic five-spice and crispy fried garlic...we're lucky this is healthy cuz it's gonna be hard to stop eating it!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Korean Fried Cauliflower | Delish
INGREDIENTS
1/2 c. all-purpose flour, sifted
1/2 c. cornstarch
1 tsp. baking powder
1 c. ice water
1 egg, beaten
kosher salt
1 head cauliflower, cut into florets
Vegetable oil, for frying
1/3 c. garlic chili sauce
2 tbsp. low-sodium soy sauce
3 tbsp. brown sugar
2 tsp. sesame oil
1 tsp. grated ginger
2 tbsp. sesame seeds
2 scallions, thinly sliced
DIRECTIONS
1. In a large bowl, whisk together flour, cornstarch, and baking powder. Add ice water, egg and 1 teaspoon salt, and stir to combine. (The batter should be thin.)
2. In a large skillet over medium heat, heat about ¼” vegetable oil until oil is shimmering. Toss cauliflower in batter until fully coated. Working in batches, add cauliflower, and cook until golden on all sides, about 4 minutes per side. Drain on paper towels and season with more salt, if necessary.
3. In a medium bowl, whisk together garlic chili sauce, soy sauce, brown sugar, sesame oil and ginger. Toss fried cauliflower in sauce. Sprinkle with sesame seeds and scallions.
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Mandarin Orange Glazed Cauliflower with Asparagus | WEIGHT LOSS WEDNESDAY - Episode: 273
5 DELICIOUS DINNER RECIPES to support your weight loss:
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Today I am joined in the kitchen by Vegan Stand up Comedian John DeBellis.
With any order placed through write CHEF AJ in the order notes during checkout along with the names of two flavors to receive two free samples of those flavors with your order. The order notes box is BEFORE clicking the button to proceed to PayPal, right below the email address box.
Mandarin Orange Glazed Cauliflower with Asparagus
Ingredients
1 - 12 ounce bag cauliflower florets, frozen and defrosted
1/2 cup California Balsamic Mandarin Orange Vinegar
Preparation: Marinate the defrosted, frozen cauliflower florets in the vinegar for at least 4 hours
Ingredients:
10 ounce bag of chopped onions
minced garlic, ginger and crushed red pepper flakes, to taste
One bag of Trader Joe's grilled asparagus, defrosted and cut into pieces
Preparation:
Saute the onion until browned as shown in the video. Add the ginger and garlic and saute for another minute or two. Add the marinated cauliflower until the vinegar is cooked off. Serve over rice. Sprinkle with sesame seeds, if desired.
For the tofu version:
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Chef AJ
Orange Ginger Tofu with Cauliflower Rice | Vegan Fitness Recipe
Ingredients & Instructions below
Very tasty and healthy full dinner. The orange ginger tofu has a sweet spicy exotic touch and goes perfect with the subtle cauliflower rice. Enjoy
Want to learn more about vegan cooking? Join our 4-Week Free Vegan Online Cooking Course:
Total number of portions: 639
Calories / portion: 639
Fat / portion: 32
Carbs / portion: 62
Protein / portion: 36
Prep time: 15 min
Cooking time: 30 min
Total: 45 min
Ingredients
For the orange ginger tofu
1 Block tofu
4 tbsp corn starch
2 tbsp coconut oil
2 cloves garlic
1 large piece of ginger (double as thumb sized)
1 courgette
2 oranges (zest of 1 orange, juice of 1)
1 tsp tumeric
1/2 tbsp ground paprika
2 tbsp tomato paste
Pinch of salt
2 cups water
1 tbsp agave juice
4 tbsp cornstarch
For the cauliflower rice
1 medium-sized cauliflower
1 tbsp olive oil
2 tsp turmeric
2 tsp cinnamon
Blanched broccoli
1 large broccoli
Cooking steps
For the tofu dish
1. Drain the tofu by wrapping it in a kitchen towel and placing a heavy object on top, e.g. a pot filled with water. Let it sit for 10 minutes.
2. Cut the garlic, ginger into small cubes.
3. After draining the tofu, cut it evenly into squares. Fill a bowl with corn starch and roll each tofu piece in the corn starch until covered from all sides.
4. Bring a pan to medium heat (6 out of 10), add 1 tbsp coconut oil and fry the tofu pieces in there for around 10 minutes until slightly brown. Make sure to turn the tofu so every side gets brown. Set aside on a plate.
5. Bring the pan again to medium heat (6 out of 10), then add the garlic and ginger. Let them simmer for 5 minutes until they you smell their flavor.
6. Add the courgette, turmeric, ground paprika and tomato paste, mix well and let simmer for 2 minutes.
7. Add the orange juice, 2 cups of water and the agave juice. Let it simmer for another 10 minutes.
8. Lastly, add around 4 tbsp of corn starch and stir well to thicken the sauce. Add the tofu in there.
For the cauliflower rice.
1. Cut the cauliflower into pieces. Add them to your food processor and blend them into a a grainy powder.
2. Bring a pan to around medium heat (6 out of 10), add the olive oil. Add the cauliflower.
3. Add the tumeric and cinnamon and stir well. Fry for 6-8 minutes.
For the blanched broccoli
1. Cut the broccoli into medium-sized florets.
2. Bring water to boil, add some salt to the water.
3. Add the broccoli florets to the water, boil for 3-4 minutes, then drain them shortly with cold water and set aside.
Combine the three dishes all together and enjoy!
Credit for the background song(s):
♫Music By♫
Nkato - Chill Soul Rap Instrumental
YouTube:
Lakey Inspired - Reminisce (FREE for non-profit use)
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How to make: Arnold's Sesame Ginger Glazed Salmon with Horseradish Cauliflower
CINCINNATI (WKRC) - Arnold's Chef Kayla Robinson was in the Good Morning Cincinnati studios on Friday to show the crew how to make some delicious dishes!
The new menu item is called Sesame Ginger Glazed Salmon with Horseradish Cauliflower.
Meishi XO BBQ Cauliflower #Recipe
Make Authentic Asian Cuisine at Home with Meishi Oriental Gourmet Food. Now anyone can become a Masterchef at home and whip up restaurant style BBQ Cauliflower in a few minutes. Bring home authentic Meishi XO Sauce and try your hand at making this spicy appetiser at home.
Meishi XO Sauce is Hong Kong style spicy sauce for seafood, stir-frys, and BBQs. Serve with deep-fried dishes or use to glaze or marinate dishes for barbecues. Shop our range of Gourmet Ingredients at
Shop Meishi XO Sauce here -
Recipe Details Below
Marination - 2½ tbsp XO 1 tbsp Soy Sauce
1 tbsp Ginger Garlic Paste
Salt + chilli 3 tbsp water
3 tbsp AP flour
Cauliflower
Procedure for Air Frying
Pre-heat 8 mins
Bake at 180°C for 15 mins
#BBQCauliflower #MeishiXOSauce #AsianRecipes # easyrecipes #weekendrecipe #chenabgourmet #meishi