Fried Whole Cauliflower With Creamy Lemon Dipping Sauce Recipes

CRISPY CAULIFLOWER WITH LEMON AIOLI

Crispy Cauliflower with Lemon Aioli image

This crispy cauliflower is straight from my Italian grandmother's recipe book!

Provided by Antonia Lofaso

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Neutral cooking oil, for frying
8 large eggs
2 cups rasp-grated Parmesan
2 cups all-purpose flour
2 tablespoons kosher salt, plus more for seasoning
1 head cauliflower, cut into evenly-sized florets
1 cup mayonnaise, such as Hellmann's
1/3 cup lemon juice
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives
Block of Parmesan
1 lemon, zested
2 tablespoons chopped fresh chives

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.

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