Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 Servings
- 1 head cauliflower
- 2 large eggs
- olive oil for frying
- salt to taste
- 1/2 cup flour (optional)
- 1 1/2 cups (12 oz) alioli sauce
Rinse cauliflower head under cold water to remove dirt. Cut the cauliflower florets from the center, leaving short stalks. Discard the heart at center.
Pour an inch of water into a large pan or pot and place a steamer insert into the bottom. Bring water to a boil. Add cauliflower and cover, steaming the florets for about 10 minutes. They should be firm, not soft or soggy. Remove from pan and drain. Allow to cool.
Beat the eggs in a small mixing bowl. Pour a half-inch or so of oil into a large frying pan and heat on medium. Test if oil if hot enough to fry by adding a small cube of bread to oil. If it browns in 1 minute, oil is the right temperature (355F).
Dip the florets into the beaten egg and immediately place in hot oil. Brown florets on all sides. Remove florets and drain on paper towels. Serve with alioli or other sauce for dipping.
Flour option: If using flour, first dip florets in beaten egg and then in to the flour before frying.
Alternate Version: Some cooks like to sprinkle a teaspoon of sweet Spanish paprika into the egg before beating, which will give the cauliflower a reddish color when fried.
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