Parmigiano-Crusted Cauliflower with Garlic Dipper

Preparation

1. FOR THE CAULIFLOWER

   Step 1

   Bring a large pot of well-salted water to a boil, set up a large bowl of well-salted ice water, and line a baking sheet with paper towels. Toss the cauliflower florets into the boiling water. When the water returns to a boil, cook the cauliflower for 2 more minutes, then drain and immediately plunge into the ice water. When the cauliflower has cooled, drain it and lay it out to dry on the prepared baking sheet. (While you wait, you can get your dipper going—now that’s what I call multitasking!)

   Step 2

   Pour the peanut oil into a large saucepan over medium-high heat; the oil should come 1 1/2 to 2 inches up the sides of the pan. To see if it’s hot enough, drop some flour into it. If the flour sizzles and floats quickly, you’re good to go. If the flour burns or the oil begins to smoke, it’s too hot, so reduce the heat.

   Step 3

   While the oil heats, set up your standard breading procedure (see below): one bowl of flour, one bowl with the egg-water mixture, and one with the bread crumbs and grated Parm. Then set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet. When the oil is hot, dredge the cauliflower in the flour and shake off the excess, then run it through the egg mixture, and finally through the bread crumb–Parm mixture. Repeat this process with all the cauliflower.

   Step 4

   Working in batches so you don’t overcrowd the pan, fry the cauliflower until brown and crispy, 3 to 5 minutes; then transfer to the paper towels, sprinkle with salt, and serve hot, hot, hot with the garlic dipper.

2. FOR THE DIPPER

   Step 5

   In a medium bowl, toss the bread with enough water to really moisten it up; you want it almost soggy. Then squeeze out the excess water and put the bread, vinegar, and garlic in a food processor and purée, purée, purée—it should be really smooth! While the machine is still running, drizzle in the olive oil until combined. Season with salt and more vinegar if you like—I like a very bright, acidic dipping sauce. Put the dipper in a dish and serve it along with the cauliflower.

3. Standard Breading Procedure (a.k.a. The Way to Coat Stuff for Deep-Frying)

   Step 6

   The point of the standard breading procedure is to coat something—anything, really—in bread crumbs so when it’s fried, it comes out with a nice even, crispy coating. The key ingredients here are flour, egg wash, and bread crumbs, but there are two pieces of essential equipment that are often forgotten—the wet hand and the dry hand. In between these two essentials is the continental divide, and never the two shall cross.

4. Step 7

   Start by using your dry hand to coat whatever ingredient you plan to fry in flour and shake off the excess. Then, still using your dry hand, pick up the ingredient and drop it into the egg wash without letting your dry hand get wet. Then, using your wet hand, pick up your ingredient and drop it into the bread crumbs. Switch back to your dry hand to pack on the bread crumbs for a firm, even coating. By following this simple dry-wet-dry-hand approach, your ingredients will be properly breaded AND there will be no clumpage on the ends of your fingers. Ta-da!