Joseph E. Aoun, a leader in higher education policy and a renowned scholar in linguistics, is the seventh President of Northeastern University.
President Aoun has strategically aligned the University’s research enterprise with three global imperatives—health, security, and sustainability. Northeastern’s faculty focus on interdisciplinary research, entrepreneurship, and transforming academic research into commercial solutions for the world’s most pressing problems. During President Aoun’s tenure, the University has realized a 189 percent growth in external research funding, along with approximately 1,500 patent applications filed by faculty and students.
1. Preheat air fryer to 375 degrees F.
2. Coat the Airfry Tray, or drying rack on a cookie sheet, with cooking spray and set aside.
3. Place the cauliflower in a large mixing bowl, drizzle with the oil and toss to evenly coat. Sprinkle ½ of the BBQ spices evenly over the florettes then toss to evenly spread the spices. Repeat with the rice flour, making sure it is evenly coated. Place the dressed florettes on a sprayed drying rack, evenly spaced, leaving 4 inches form the end for the pickles.
4. Place ½ cup of the flour in a bowl, with the scrambled egg next to it in a separate bowl, and mix the remaining ingredients in a bowl and place next to the eggs. One at a time place a pickle into the flour, evenly coating it, lightly shake the excess flour off, dip into the egg mixture, then place in the cornmeal mixture and coat well, shaking off excess and placing on a rack.
6. Put the pan in the oven and air fry for 10 minutes, with a pair of tongs flip the cauliflower and pickles, and ‘fry’ for 10-15 minutes more until the florettes and pickles are golden brown. Remove the pan from the oven, and with a pair of tongs place the cauliflower in a bowl and toss with agave and remaining BBQ spices.
7. Place on the center of a plate, drizzling and sauce from the bowl onto the cauliflower and the pickles on the rim and serve immediately. Yum.
4 Tablespoons paprika (smoked if you are not using a smoker, and you like it)
2 tablespoons packed light brown sugar
2 tablespoons kosher salt
2 tablespoons granulated sugar
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon garlic powder
2 tablespoons coarsely ground black pepper
2 teaspoons cayenne pepper
Combine all ingredients in a bowl and mix thoroughly.
Store in an airtight container in a cool, dark place for up to 3 months.
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