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Epicurious

Another Fried Cauliflower

Recipe information

  • Yield

    enough for 2 as a principal dish

Ingredients

a medium cauliflower
sunflower or peanut oil for deep-frying
garbanzo bean flour – 3 tablespoons
paprika – half a teaspoon

For the Salsa Verde

parsley leaves – a generous handful
mint – 6 bushy sprigs
basil leaves – a handful
garlic – 2 cloves, crushed
Dijon mustard – a tablespoon
capers – 2 tablespoons, rinsed
olive oil – 6 tablespoons
lemon juice – 2 tablespoons

Preparation

  1. Step 1

    Break the cauliflower into florets. Boil in deep, salted water for a couple of minutes, then drain thoroughly.

    Step 2

    To make the sauce, chop the herbs quite finely, but not so small they look like tea leaves, then stir in the garlic, mustard, and capers. Pour in the olive oil slowly, beating with a fork. Stir in the lemon juice and season with sea salt and black pepper. Be generous with the seasoning, tasting as you go. The sauce should be bright tasting and piquant.

    Step 3

    Get the oil hot in a deep pan. Toss the cauliflower with the garbanzo bean flour, a little salt and pepper, and the paprika. When the cauliflower is coated, fry in the hot oil until crisp—a matter of three or four minutes or so. Drain on paper towels before serving with the sauce.

Tender
TagsCauliflowerVegetableParsleyHerbs & SpicesMintBasilMainSideVegetarianVeganGluten FreeDairy FreeDeep FryCookbooks
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