[Judy Ann’s Kitchen 6] Ep 2: Cauliflower Power – Pizza, Paella, Mac and Cheese, etcRandall Smitham October 23, 2019 100 Comments
Good morning everyone! Welcome to Judy Ann’s Kitchen! My energy’s so high right? This is how it should be on Saturday mornings. We have to boost our energy levels. Let’s get right to it, starting with the food processor to really kick things off. I’ll be calling this episode
“Cauliflower Power Uh-huh Uh-huh!” Since the Keto diet has become quite a trend nowadays, I won’t be explaining the Keto diet right now since it might be too technical and I might end up saying something wrong, Our star ingredient is cauliflower. It’s gluten free. Actually it’s not a carb. The Paella (Valencian Rice Dish)
we’ll be making, you can store in your refrigerator. Oh whoops! I caught you! In it goes. So, cauliflower washed, rinsed, and dried It doesn’t have to be cut uniformly if we’ll grind it or we’ll prepare it using the food processor, So- oh they fell out… and again! Oh because you’re already full. We’ll process it on ‘pulse’ setting. You know what? It’s really good to have a food processor in your home because it makes life easier. But sometimes it can also bring you stress, like me right now as you can see. So, I created a lot of yield since I’ll be using it for both the Paella and our pizza crust. So the reason why it’s called cauliflower rice is because it really mimics the texture of rice. Spatula. This is butter. Okay. If you want to put just a little, that’s fine. If not, that’s also fine. Coconut oil Garlic. Diced. Onions. Let it sweat until it becomes translucent. Oh, whoops! Chorizo. Are you able to follow? If you’re having trouble, you can pause it. I’ll just freeze like this. Then just press play, and I’ll move again. Okay. We’ll add our tomato paste. We’ll add in some seafood stock so… We can stir it properly, and dissolve the tomato paste before we add the cauliflower. We’ll add the cauliflower rice now. We’ll add some light soy sauce. Pepper. This is what will make the Paella flavorful, so you can use a lot, or you can use not much. Green peas. So if you can still see some white parts, it means the cauliflower hasn’t been fully cooked yet so we’ll just press it like that. In the meantime, let’s cover that. Cauliflower pizza. It’s really important that we remove the moisture from the cauliflower so that it sticks together. It has water inside it. Just because it looks dry doesn’t mean it is, it’s just pretending! Do not believe! Cover it like that. Wrap it all up. And then, all your strength, channel it all and really squeeze out the juice, as much water as you can. Squeeze it all out. If you have a terror professor, just imagine doing this to them. Hey prof! Oh, there! See when you’re thinking of your professor you squeeze out even more of the juice? Let’s mix this first. Oh it smells like Paella already! There it is… Let’s add some salt. Spanish paprika. Now we’ll add our seafood. Then we’ll let the steam cook them. You can also add fish, you can also add if it’s within your budget, some lobster. Let’s mix these slightly… Let’s cover that. There we go. We’ll now make our pizza crust. This is what you’d want, very coarse and almost no moisture. Now we’ll add our garlic powder, onion powder, this is cheddar cheese, Italian seasoning. If you don’t have Italian seasoning, you can use dried oregano So the cheese will make sure the crust sticks together. Add some mozzarella. Parmesan cheese. This is the hard cheese that’s really vital. Why? Because it doesn’t stretch out. Before everything else, let’s stir this first. There, our seafood is cooked! The Paella is done. I’ll come back to you later, stay there~ Oh ouch! It’s hot. Juday, why did you leave it like that? So I’ll put them there, and there. You swim there for now. Our Paella is done so we’ll just plate it later on. I’ll now concentrate on the pizza. Grated parmesan cheese. Maybe that’s good enough… grating is so boring! Oh but this should be fine. If you don’t have a silpat you can also use parchment paper. That’s totally fine. It’s good if you make like a mini pizza so you don’t get too tired of the taste, cause that tends to happen. Preheat your oven to 350 for 15 minet… minets? Now your crust doesn’t have to be perfect. You already have a crust that’s cauliflower so why would you still need a perfect, circular crust right? So we’ll add some parmesan on top so that when you put it in the oven, it’s the parmesan that’ll really turn brown. Now we’ll put it in the oven. So what we’ll make now are the cauliflower bites, with Italian seasoning, salt, and pepper. You have to make sure that they’re somewhat uniform in size so that they’ll have the same cooking times. Wet hand. Egg first. Flour, dry. Then back to the egg. Cornflakes. Ta-dah! So now we’ll make the cauliflower mac and cheese. This is steamed cauliflower florets. I only made a few since this serving is for one person only. So what you need is butter. Cream cheese. Cream. We need to melt the cream cheese, so it’ll melt on its own there. Cheddar cheese. If you’re cheesy, you can add more. You can still also add other types of cheese that you like. Salt and pepper. Not bad We’ll now add our cauliflower. Gently fold. Over here, we’ll now make the buffalo sauce. We’ll put the butter there. Ketchup. You just need to whisk it really well to make sure the butter incorporates with the ketchup. It doesn’t fit… Garlic powder. Onion powder. Just like I wanted. There! That’s the flavor I want. Okay. Buffalo wing sauce, check! Mac and cheese, check! Ooh, we’re done~ Alright! So here’s our cauliflower pizza crust. It just needs to cool to harden. Once it’s hardened, then we’ll add the sauce and toppings then we’ll put it back in the oven. Do you prefer mac and cheese that’s much more orange? Personally I’m good with this. And what’s nice about this is you still get bits of cream cheese so if you get a serving with those bits of cream cheese, oh you’ve hit the jackpot! And then, we shall top it with mozzarella cheese. We’ll place it back in the oven again. Why did I use a potholder when it’s not yet hot? There. Buffalo cauliflower. This we’ll bake for about 20 minutes. We’ll get back to you later. Here’s our paella. Let’s plate it now. We’ll put it there. Oh it’s hot, but I am very determined. We’ll mix it around a bit. Fluff it, fluff it, like that. Clams. Shrimp. Mussels. Our egg. It’s the egg that really says ‘paella’. Lemon Oh, my crabs! Come here, I forgot about you. Flat-leaf parsley. Sprinkle. And then, when it’s eaten, it has to have mayonnaise because that’s how I make paella. So one down: paella. Check! I have some pizza sauce I made back during Holy Week, I saw it last night here. Is it… it’s here! I don’t have to make pizza sauce anymore! See? The pizza sauces that you make,
or any other sauces, when you bottle or store it properly, you can still reuse it and the more time goes by, the more the flavors intensify. So these tomatoes, when I saw them. I hoarded them because they are exquisite, that’s my review! They’re very exquisite! So you can hoard these because you can use them for a lot of things and for me when I make pizza sauce I want there to be big bits of tomato What I put in this, basil, cinnamon bark or cinnamon stick tomato paste, oregano, sugar, and Italian seasoning. But again, if you’re in a rush, there’s pizza sauce available in grocery stores. Add our mozzarella cheese mozzarella cheese~ So we’ll make two flavors one margarita pizza and one pepperoni pizza Sounds good! Pepperoni For kids… Let’s make the flavor kid-friendly since the cauliflower pizza crust has too much adult-ness So this one is margarita pizza So it’s just tomatoes and basil. Why did I put mozzarella on top of basil? Cause I don’t want the basil to burn! Let’s just add pepper. Then we’ll pop it again in the oven. We’ll now take out our mac and cheese. There! Then we’ll put the pizza in. It’s your mac and cheese~ yehey! We can still make this have some crust. Come here you, let’s have a little chat. We’ll face off, you and I. Okay so if it did not have a crust, we can torch it. There’s that crust… Ta-dah! You now have crusted mac and cheese! Let’s check our pizza. Oh, hoo-hoo! Ta-dah! Oh, it looks so wonderful! How’s our cauliflower bites? I’ll taste you later. Okay. I put them back because they still need more… bite. Let’s try and dip this part that broke off, can we? Oh, it’s really good can you believe it? But also it’s really hot! Of course, it just came from the oven! Juday, just because it fell off the side doesn’t mean it’s not hot! The cauliflower is almost done, so we’ll now make our ranch dressing. Though you can buy ranch dressing in grocery stores, this a recipe that’s really simple. Sour cream. When it’s the last spoonful, you have to tap it like that… Mayo. A bit of lemon juice, just a little. Oh, the dill smells good. Perfect for salmon. Dill. I want to add some avocado, because why not right? Avocado. Cilantro… So it kind of turns into Mexican ranch dressing but it’s still good. Salt. Pepper. Garlic. You know what, I’ll just put it all in since it is a blender… It’s not plugged in guys! Cream. How noisy! I got lucky there. So our sauce is ready, we’ll put it there. We’ll add a little drama with some dill. Ooh, so fancy! With buffalo wings, do you eat the celery because me personally, I do. Okay~ I got it. I got it. You’re mine, come here! Now, to really put the ‘buffalo’ in our buffalo wings, we can do it manually like this. So, instant crowd pleaser because just the thought of serving cauliflower buffalo bites incites a ‘no way, is that cauliflower really any good?’ reaction. Don’t me. You know you want it! We’ll put it back for about 5 more minutes, just in time to finish our taste test. Hey hey hey, don’t fail me now. There, isn’t that easier? I’ll go for this one, my margarita pizza. You can make the crust thicker if you like. Mmm, you see the cheese? So good! Tastes just like pizza, thank you Lord! Good morning baby love! How are you? Who are all of you, right? Okay, Mommy will taste mac and cheese… want to taste? Okay. Mmm, yummy. And we have our paella Okay, our paella… here are the roasted bell peppers. Mayo. Paella. Let’s see… Oh, I lost my poise there for a bit. Not bad at all! It is delicious. Let’s come back to our cauliflower bites. Here they are, okay, ta-dah! Look at that! But they’re still hot… what am I, crazy? I’ll burn myself again tasting them fresh off the oven? Let’s try the dressing and celery. Mmm, it’s so good! Are you particularly conscious about sharing finger foods? Because here at home we don’t really mind eating like that. But if you are, you get a… Don’t talk when you’re mouth is full. If you are conscious about it, you can get a separate bowl and get some dressing, then dip it there. But if you’re anything-goes like me, and you don’t really mind… The crunchiness of the cornflakes seems to have lessened slightly because we soaked it in sauce, but they did retain the texture of the cauliflower. We may just need to air it out for a bit, and it’ll go back to its original form… It’ll be just like in Blusang Itim (black blouse, an 80s film reference) oh, but you millenials probably don’t know that anymore. There you have it, your cauliflower power dishes for this Saturday Enjoy guys! This is paella, our cauliflower pizza, our cauliflower mac and cheese and our cauliflower buffalo wings with celery and home-made ranch dressing Enjoy! Bye! Thank you guys for watching Judy Ann’s Kitchen! I hope you enjoyed, and don’t forget to try it out at your homes. And if you’ve tried any recipes you think are good, just let us know. Don’t forget to like and subscribe, don’t forget also to comment down below, Judy Ann’s Kitchen on Youtube and Facebook. Bye!