Cauliflower Caviar, Spread and Poppers - KCTV5 News

Cauliflower Caviar, Spread and Poppers

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Cauliflower Caviar, Spread and Poppers
courtesy Renee Kelly, Renee Kelly's Harvest

Cauliflower Caviar

4 C. / 2lbs Cauliflower cut into 1" pieces
2Tbs. Olive oil
¾ tsp. pepper
¼ tsp kosher salt
4 oz prosciutto, sliced
1 ea garlic clove minced
1 Tbs. lemon juice
¼ C. parsley chopped
1 pinch nutmeg
1 zest of lemon
24 pieces Belgium Endive leaves

Heat oven to 400°F

Toss the cauliflower pieces with 1 Tbs. olive oil, pepper and salt.
Spread on a baking sheet and bake for 25-30 minutes or until tender.

In a sauté pan heat the additional olive oil on medium high heat.  Add the prosciutto, and sauté until crispy, about 5-10 minutes.  Add the garlic clove and sauté for 1-2 minutes.  Add the lemon juice, parsley, nutmeg and lemon zest.

Mix well.  Add the roasted cauliflower and roughly mash.  Fill the endive leaves with the cauliflower mixture.  Garnish with fresh herbs and feta if desired.

Cauliflower Spread

1 head of cauliflower, chopped in 2" pieces
¼ C. vegetable oil
1 clove garlic minced
1 ½ Tbs ginger, freshly grated
1 ½ Tbs coriander
1 tsp kosher salt
3 Tbs Tahini
3 Tbs Lemon juice
3 T. Cilantro
Sesame seeds for garnish
Chips, pita bread for dipping

Bring a pot of water to a boil.  Add the cauliflower and boil for 3-5 minutes until soft. Drain.

Heat ¼ C. vegetable oil in a sauté pan. Add the garlic and ginger, sweat for 1-2 minutes. Add the cauliflower and sauté for 3-5 minutes.

Using a food processor, pulse the cauliflower.  Add the coriander, kosher salt, and tahini and lemon juice.  Pulse until moderately smooth.

Remove from food processor and fold in the cilantro.

Garnish with sesame seeds.

Cauliflower Poppers 

1 head cauliflower broken into florets
¾ C. seasoned breadcrumbs
2 Tbs Parmesan
1 tsp. fresh thyme chopped
1 tsp.  salt
½ tsp. pepper
4 each egg whites
2 Tbs Dijon
3 Tbs Water

Heat an oven to 400°F. Spray a baking pan with pan spray.

Mix together the bread crumbs, Parmesan, thyme, salt and pepper, set aside

Whisk together the egg whites, Dijon and water.

Dip the cauliflower florets into the egg white mixture and directly into the breadcrumb mixture.  Place the breaded cauliflower florets on the baking sheet.

Bake for 20-25 minutes

Serve with your favorite dip.

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