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Crunchy n yummy snack for kids in a few minutes. These are a quick way to create delicious Mexican tacos that are completely vegan. A cunchy, savory pretzel-pecan coating turns roasted, caramelized cauliflower into an irresistible appetizer or kids' snack that mimics.
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Ingredients - Crunchy cauliflower pops:
- Need 1 head cauliflower, cut into small florets
- You need 3/4 Cup - flour
- You need 2 tablespoon - Hot sauce
- Get 1 cup of buttermilk
- Take 2 cup breadcrumbs
- Need of kosher salt
- Give of Ranch dressing, for serving
STIR the bell pepper and tomatoes into the. This Crunchy Roasted Cauliflower is a delicious vegetable side that pairs well with all sorts of entrees. Cauliflower florets are battered in egg, spices, and rice cereal for a crunchy baked treat! Cauliflower is probably one of my favorite vegetables and it makes a fantastic soup.
Crunchy cauliflower pops start cooking:
- In a large bowl, whisk together buttermilk, flour, hot sauce and a teaspoon of Kosher salt. Mix until the batter is smooth.
- Dredge each cauliflower floret in the batter until evenly coated. Allow excess batter to drip off, then roll each piece in the breadcrumbs until evenly coated.
- Heat about 1/2"-inch vegetable oil in a large deep skillet over medium heat.
- Work in batches to fry the cauliflower. When the oil is hot, add florets with tongs to the skillet. Fry until golden brown and crispy, about 2-3 minutes. Drain on paper towels. Season with more salt and pepper, to taste.
- Serve warm with ranch dressing.
But it's plain flavor goes great with the smokiness of cumin. And the velvety texture is a perfect match to some crunchy. The cauliflower should be chopped very fine, almost to rice-like consistency but bit more coarse. Roasting your cauliflower brings out the full flavor and adds a hint of sweetness to any vegetable. With simple seasoning, like in this recipe, the flavor of the vegetables is allowed to sing.
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