Friday, October 12, 2012

Recipe: Cauliflower Tater Tots

As the Fall is approaching, pumpkins and cauliflowers are plentiful in the markets.
Here are a few easy recipes from our kitchen's crew. Simple, delicious  morsels for your next gatherings as hors d'oeuvres!

Crisp Baked Cauliflower with Cheddar Cheese and Birds Eye Chile 


1  medium size cauliflower
1/2 t sp turmeric
1/2 t sp paprika 
1 bird eye chile (seeded) or serrano pepper (minced)
2 T milk or heavy cream
2 T butter
1/3 cup shredded cheddar
4 egg whites
salt and pepper 
vegetable or peanut oil


Mix the trimmed cauliflower, butter, heavy cream/milk, steam till softened or microwave  for 5 minutes.
Using food processors pressing pause button, add the cauliflower, cheese, paprika, turmeric, blend until chuncky.Put aside for half hour.

Take the egg whites and whip to a stiff peak.
Fold 1/3 of the egg whites into the cauliflower mixture, then fold the rest of the mixture and mix until combined.
Roll in a sushi mat and cut into small pieces, use a fork to flatten gently.
For best results, chill for another half hour.
(sprinkle some bread crumbs before baking is another option to retain the crispy top).
Bake in a 375degree oven for 12/15 minutes until it gets crispy and slightly brown.
Remove  from the oven and serve immediately.

Pumpkin Spice Latte with Cardamoms

2 cups milk  
2 tb sp fresh pureed pumpkin  
1 tb sp pure vanilla extract 
2 tb sp raw sugar or condense milk to taste 
1 cinnamon stick 
3 bruised cardamoms 2 shots of espresso (about 1/4 cup) or 1/2 cup of strong brewed coffee


Stir milk and pumpkin on medium heat until steaming
Put aside
Stir in vanilla and cinnamon stick, then transfer to a blender and whirl for 15 seconds until foamy, then stir in espresso
Serve best with light whipped cream.
Use 2 1/2 oz shot glasses to serve for an elegant twist.