VIDEO LINK: https://youtu.be/_x4IY02vHtU
Yields: 4-6 servings Prep time: 20 minutes Cook time: 15-20 minutes
Ingredients For the Crispy Italian Fried Cauliflower:
- 1 large head cauliflower, cut into bite-sized florets
- 5 large eggs
- 1 tbsp grated Parmesan cheese
- 1 tbsp fresh Italian parsley, finely chopped
- ½ tsp salt, plus a pinch for breading
- ½ tsp granulated garlic
- ¼ tsp black pepper, plus a pinch for breading
- 1 cup all-purpose flour
- 1 cup Italian-style breadcrumbs
- 2 cups vegetable oil, for frying
For the Garlic Aioli:
- ½ cup mayonnaise
- 1 clove of garlic (pressed)
- 1 tbsp fresh lemon juice
- 2 tbsp olive oil
- Pinch of salt
- Pinch of black pepper
Instructions For the Crispy Italian Fried Cauliflower:
- Blanch the Cauliflower: Bring 4 quarts of water to a rolling boil in a large pot. Add the cauliflower florets and cook for 5 minutes. Immediately transfer the cooked cauliflower to an ice bath to cool completely; this stops the cooking process and helps maintain a firm texture. Drain well and pat dry.
- Prepare the Egg Wash: In a shallow dish, whisk together the eggs, Parmesan cheese, chopped Italian parsley, ½ tsp salt, ½ tsp granulated garlic, and ¼ tsp black pepper until well combined.
- Create the Breading Mixture: In a separate shallow dish, combine the all-purpose flour, Italian-style breadcrumbs, a pinch of salt, and a pinch of black pepper. Stir to mix thoroughly.
- Dredge the Cauliflower: Dip each blanched cauliflower floret first into the egg wash, ensuring it's fully coated. Then, transfer it to the breading mixture, pressing gently to ensure an even and complete coating. Set aside on a plate or baking sheet.
- Fry the Cauliflower: Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully add the breaded cauliflower florets to the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Drain: Remove the fried cauliflower with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
For the Garlic Aioli:
- Combine Ingredients: In a small bowl, whisk together the mayonnaise, fresh lemon juice, olive oil, a pinch of salt, and a pinch of black pepper until smooth and well blended.
- Chill: Cover and refrigerate the garlic aioli for at least 30 minutes to allow the flavors to meld.
Serve the Crispy Italian Fried Cauliflower warm with the chilled Garlic Aioli on the side for dipping. Enjoy!