5-Spiced Cornbread Churros with Chili Roasted Cauliflower
>
5-Spiced Cornbread Churros with Chili Roasted Cauliflower

5-Spiced Cornbread Churros with Chili Roasted Cauliflower

Make a Spanish classic, churros, using Gold Medal™ Corn Muffin Mix and customize with 5-Spice seasoning.

Servings: 12 servings (1 serving = 2 churros)
Chili Roasted Cauliflower
INGREDIENT
WEIGHT
MEASURE
Sesame oil
1.50 oz
1/4 cup
5-spice seasoning
1 Tbsp
Salt
1 tsp
Cauliflower heads, quartered, sliced 1/2-inch thick
4 lb
3 each
Sweet chili sauce
10.50 oz
3/4 cup
5-Spiced Cornbread Churros
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
1 lb 2.00 oz
2 1/4 cups
Butter, unsalted
4 oz
1/2 cup
Gold Medal™ Corn Muffin Mix (11442)
10 oz
1/8 box
Gold Medal™ All-Purpose Flour (12610)
6 oz
1 1/4 cups
Kosher salt
1/2 tsp
Eggs, large
8 oz
4 each
5-spice seasoning
1/4 cup
Assembly
INGREDIENT
WEIGHT
MEASURE
Vegetable fried rice, prepared
3 lb 12.00 oz
12 cups
Green onions, thinly sliced
6 oz
3/4 cup
Chili Roasted Cauliflower
  1. Combine sesame oil, 5-spice seasoning and salt in a small bowl.
  2. Place cauliflower slices on parchment-lined sheet pan; brush oil mixture over top of each piece.
  3. Roast as directed then remove from oven and drizzle with sweet chili sauce; set aside.
BAKE:
TEMP
TIME
Convection Oven*
425°F
22-25 minutes
Standard Oven
450°F
25-30 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 11 minutes of baking.
5-Spiced Cornbread Churros
  1. Heat water and butter in a large saucepan to a rolling boil; add muffin mix, flour and salt then stir to combine.
  2. Stir vigorously about 1 minute over medium heat or until mixture forms a ball; remove from heat.
  3. Cool slightly, about 5 minutes; transfer to mixer bowl fitted with paddle attachment.
  4. Add eggs, 1 at a time, mixing and scraping bowl after each addition until incorporated.
  5. Place batter in piping bag fitted with large star tip; pipe 6-inch strips onto grease, parchment-lined sheet pan.
  6. Freeze approx. 30 minutes or until firm.
  7. Place a few partially frozen churros at a time into fryer preheated to 350°F; submerge approx. 3-4 minutes until cooked through.
  8. Remove and toss in 5-spice seasoning; set aside.
Assembly
  1. Place 1 cup (5 oz) fried rice into serving bowl; add 2/3 cup (3.75 oz) Chili Roasted Cauliflower.
  2. Garnish with 2 Tbsp (0.5 oz) sliced green onions and serve 2, 5-Spiced Cornbread Churros on the side.

  • Churros can be frozen and thawed partially prior to frying for advanced prep.
  • This meal can be built using hot ingredients and served immediately, or as cold ingredients for patrons to take and heat themselves if desired.
View Recipe Instructions

Nutrition Information

+−
Serving Size:
2 churros
Calories
790
Calories from Fat
430
% Daily Value
Total Fat
48g
73%
Saturated Fat
12g
59%
Trans Fat
0g
Cholesterol
170mg
56%
Sodium
1250mg
52%
Total Carbohydrate
75g
25%
Dietary Fiber
8g
32%
Sugars
15g
Protein
15g
Vitamin A
45%
45%
Vitamin C
70%
70%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 9 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

+−

Related Recipes

Related Content