Drain and rinse the cashews under cold water until the water runs clear.Ħ. Using a skimmer or slotted spoon, transfer the fried cauliflower to the baking sheet to drain and season immediately with salt. Working in batches so as not to crowd the pot, fry the cauliflower until golden, for 2 to 3 minutes, flipping the florets occasionally to fry evenly.Ĥ. Line a baking sheet with a few layers of paper towels and place nearby for draining.ģ. In a Dutch oven, heavy-bottom pot, or high-sided frying pan over high heat, heat about 3 inches of oil to 350F.Ģ. There’s nothing traditionally Mexican about these crispy bits of cauliflower that have been smothered in nacho cheese-in fact, like nachos, they’re a distinctly American invention-but no one’s going to turn down a plate of these bites or argue that there’s a better way to enjoy cauliflower.Ĭanola, rice bran, or other neutral oil, for fryingĥ cups cauliflower florets, cut into bite-size piecesġ cup raw cashews, soaked for 4 hours or up to overnightġ. In their new cookbook, The Gracias Madre Cookbook: Bright, Plant-Based Recipes from our Mexi-Cali Kitchen, the team reveals all, including this recipe for their drool-worthy cauliflower “nachos” - complete with cashew cheese sauce! Coliflor Frito (Cauliflower Nachos) Feel free to adjust the amounts of these flavors to suit your own taste! I did find that a stronger taste works better in this recipe what tasted too strong on its own tasted just right when it was stuffed inside these poppers.Gracias Madre has now lasted the test of restaurant time, a trendy haunt for healthy, plant-based meals that has become a beloved West Hollywood establishment for almost a decade. To create a homemade vegan cream cheese substitute, I used cashew cream with lemon juice, nutritional yeast, coconut aminos, onion powder, and garlic powder. (If you do try air frying, please leave me a comment below and let me know how they turned out!) Air frying may work for these poppers, as well, although I haven't tried it myself. Then broil on low for 2 minutes per side. To bake them, bake at 475☏ (250☌) for about 25 minutes, turning halfway through. If you prefer, you can also bake these poppers instead of frying them, however, frying is the best way to get some extra crunch and a nice golden color. Before the second layer of batter, you'll need to let the first layer set to ensure that you have a good base that the second layer can stick to evenly. The coating itself has 4 layers: a layer of batter, a layer of flour, another layer of batter, and a final layer of breadcrumbs. You'll then stuff the jalapeños with lemony cashew cream and pop them in the freezer to firm up the cream so it retains its shape and doesn't drip out while you're applying the coating. You'll start by boiling the jalapeño halves for three minutes, then putting them in an ice bath to stop them from cooking. Although I'd like to be able to make it easier, each step is critical to creating perfect jalapeño poppers. I don't find them spicy at all, however, if you're very sensitive, you may feel that they're mildly spicy at most. Although jalapeños are somewhat hot peppers, I find that most of the heat gets eliminated through the cooking process. Many people can't eat or don't like spicy food, so I often get asked about how hot these poppers are. For more vegan football season snacks, try my potato skins, spinach and artichoke dip, mozzarella sticks, or jalapeño dip with potato wedges. These poppers are the perfect game day appetizer for the Super Bowl or any gathering with a lot of people who love good food. And I soon realized why all those recipes were made without the coating: it's not easy to get jalapeños perfectly coated! However, after weeks of trial and error, I've finally come up with a method that creates the perfect crunchy coating. While those stuffed jalapeños do look pretty, they just weren't quite what I was looking for. When I looked around the internet, all of the vegan recipes were open-faced stuffed jalapeños, without the breaded coating that I remember. Recently, I was reminded of my beloved snack and decided to make a vegan version. There's just something about a jalapeño pepper stuffed with a creamy filling and wrapped in a crunchy breaded crust. When I was a teenager, jalapeño poppers were one of my favorite appetizers.
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