Fried Cauliflower With Caper Aioli Recipes

DEEP-FRIED CAULIFLOWER AND LEMON SAUCE

Steps:

• Heat oil in a deep-fryer or large saucepan over medium heat.
• Whisk eggs in a small bowl until smooth.
• Pour flour onto a shallow dish.
• Dip each cauliflower floret in beaten egg; coat with flour. Fry in hot oil until golden brown, 2 to 4 minutes.
• Whisk mayonnaise and lemon juice together in a bowl to make sauce. Serve sauce alongside fried cauliflower.

CAULIFLOWER AND AIOLI

Steps:

• Steam the cauliflower al dente.
• Whisk the garlic into the egg yolks.
• Whisk in the oil very gradually.
• Put the aioli (garlic-egg yolk sauce) into a small bowl standing on a flat plate.
• Arrange florets around bowl.

ROASTED CAULIFLOWER WITH CAPER AIOLI

Steps:

• Preheat the oven to 375 degrees F.
• Combine the cauliflower, prosciutto, dates, olive oil, salt and red pepper flakes in a large mixing bowl. Mix well to coat and place onto a sheet pan. Place in the top half of the oven and roast until the cauliflower is fork tender and light brown, about 30 to 40 minutes. Remove from oven, transfer to a decorative bowl and serve warm with the caper aioli on the side.
• Rub the inside of a decorative bowl with the garlic clove.
• Put the mayonnaise, salt, olive oil, capers, caper brine and parsley in a mixing bowl and mix well to combine. Transfer to the decorative bowl and serve with roasted cauliflower.

CRISPY CAULIFLOWER WITH LEMON AIOLI

Steps:

• For the cauliflower: Preheat a fryer to 350 degrees F, or heat 3 inches oil to 350 degrees F in a Dutch oven or deep skillet. Line a baking sheet with a wire rack.
• Whisk the eggs with the Parmesan in a bowl. Mix the flour and salt in another bowl. Dip the cauliflower in the Parmesan egg mixture, then into the salted flour, then into the fryer. Fry until golden brown, about 5 minutes. Season the cauliflower with salt while still in either the fryer basket or strainer and pour on the prepared wire rack.
• For the lemon aioli: Add the mayonnaise, lemon juice and salt and pepper to taste to a medium bowl and stir to combine. Pour into a serving bowl and garnish with the chives.
• Arrange the crispy cauliflower on a platter. Grate some Parmesan over, then sprinkle with the lemon zest and chives. Serve alongside the lemon aioli.

FRIED CAULIFLOWER WITH CAPER AIOLI

Steps:

• AIOLI:.
• To make the aioli, combine the mayonnaise, lemon juice, capers, garlic, salt, and pepper in a small bowl, and stir well to combine.
• Set aside.
• CAULIFLOWER:.
• In a medium saucepan, heat enough Extra Virgin Olive Oil to measure a depth of 2 inches to 350º F.
• Put the soy flour, sprinkled with crushed red pepper flakes, if using, in a medium bowl and add a handful or two of the cauliflower florets.
• Toss to dust the cauliflower, then transfer to a sieve set over the bowl of soy flour.
• Shake off excess, letting it fall into the bowl.
• Dip the pieces in the beaten egg, and fry until golden brown, 3 to 5 minutes.
• Transfer to paper towels to drain, and keep warm while you fry the remaining pieces.
• When you take the cauliflower out after frying, season it with salt and pepper and serve immediately with the aioli for dipping.