One of my very first jobs out of college was a hostess at Applebee’s, and eventually becoming a server. It was one of the jobs that I hated and loved at the same time. I loved getting to talk to guests and making decent tips by up-selling a beer or an appetizer (or “For 2.99 more you can get shrimp on your steak”). It was pain in the you-know-what when we were packed and every table was sat, but if you were “cut,” you still had to wait for the tables to ask for the check, pay, and leave. Nevertheless, it taught me a lot about customer service, kindness, and was my first dabble in the culinary world.
You might ask, “Well Morgan, how does this connect to cauliflower.” I mean, it really doesn’t, but whenever I left Applebee’s I would smell like a mozzarella stick or a boneless wing, which are fried goodness. The new craze now is fried eggplant, zucchini, and yes, cauliflower. I wonder if Applebee’s is following the cauliflower bandwagon nowadays. Anyway, cauliflower is one of the most nutrient-dense and low-carb vegetables you could eat. It’s versatile and easy to cook, which is also a plus. Cauliflower, like broccoli, are members of the cruciferous vegetables family, meaning it helps with digestion and inflammation. I bet you didn’t know you were getting a nutrition lesson here huh? #boom.
Frying cauliflower is new to me, and so I wanted to make this recipe simple and easy to do. This recipe only calls for four ingredients:
- 1 large head cauliflower
- 3 large eggs
- 2 cups flour (of choice – I prefer cassava, but wanted to finish up my AP Flour)
- Oil for frying (I used EVOO – I prefer not to cook with canola or vegetable, other than olive.)
Start by cutting the cauliflower into florets, whether small or large is your prerogative. Crack three eggs into a bowl and whisk. Pour the flour into a separate bowl and begin the assembly line. Pour the oil into a pot (I used an entire bottle) and heat it up, using a thermometer to gauge the temp: the oil should reach around 350* to start frying.
Dip the cauliflower into the egg-wash, then into the flour, and set on a plate. Repeat until all of the cauliflower has been coated with both the egg and then the flour. Fry in batches of 10-12 florets at a time, placing them on a plate with lined paper towel to absorb excess oil. Season with salt as you go.
I also made a dip, but won’t take credit for it as it was from a recipe book by Yotam Ottolenghi:
- 3 tbsp greek yogurt
- 3 tbsp sour cream
- 1 tsp lemon juice
- 1 tsp olive oil
The cauliflower comes out beautifully browned, crisp, and tender on the inside. Go ahead and dredge the cauliflower into the dip and you’ve got a delectable appetizer, and you absolutely do not have to share! NOMaste 🙂