Best Fried Cauliflower With Caper Aioli Recipes

ROASTED CAULIFLOWER WITH CAPER AIOLI

Roasted Cauliflower with Caper Aioli image

Provided by The Hearty Boys

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 head cauliflower, cut into florets
4 ounces prosciutto, sliced thick and cut into 1/4-inch dice
1/2 cup pitted dates, chopped
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 tablespoon chopped parsley leaves, for garnish
Caper Aioli, recipe follows
1 cup mayonnaise
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
3 tablespoons capers, chopped
1 teaspoon caper brine
1 tablespoon chopped parsley leaves

Steps:

Preheat the oven to 375 degrees F.
Combine the cauliflower, prosciutto, dates, olive oil, salt and red pepper flakes in a large mixing bowl. Mix well to coat and place onto a sheet pan. Place in the top half of the oven and roast until the cauliflower is fork tender and light brown, about 30 to 40 minutes. Remove from oven, transfer to a decorative bowl and serve warm with the caper aioli on the side.
Rub the inside of a decorative bowl with the garlic clove.
Put the mayonnaise, salt, olive oil, capers, caper brine and parsley in a mixing bowl and mix well to combine. Transfer to the decorative bowl and serve with roasted cauliflower.

FRIED CAULIFLOWER

Fried Cauliflower image

Tender bits of cauliflower are battered and deep-fried. Great for appetizers.

Provided by MARY A. PUTMAN

Categories Fruits and Vegetables Vegetables Cauliflower Fried

Time 50m

Yield 8

Number Of Ingredients 5

Ingredients

1 head cauliflower, broken into small florets
1 egg
2 teaspoons milk
1 cup cracker crumbs
4 cups oil for deep frying

Steps:

Place cauliflower into a pan of lightly salted boiling water. Cook for 5 to 8 minutes, or until tender. Remove from heat, drain and cool.
Heat oil in a deep-fryer to 365 degrees F (180 degrees C). In a small bowl, whisk together the egg and milk with a fork. Place cracker crumbs in a shallow dish. Dip cauliflower in the egg mixture then roll in cracker crumbs.
Fry coated cauliflower in the hot oil until golden brown. Drain on paper towels.

Nutrition Facts : Calories 268.9 calories, Carbohydrate 20.4 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.1 g, Sodium 286.8 mg, Sugar 3.5 g

CRISPY CAULIFLOWER WITH LEMON AIOLI

Crispy Cauliflower with Lemon Aioli image

This crispy cauliflower is straight from my Italian grandmother's recipe book!

Provided by Antonia Lofaso

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Neutral cooking oil, for frying
8 large eggs
2 cups rasp-grated Parmesan
2 cups all-purpose flour
2 tablespoons kosher salt, plus more for seasoning
1 head cauliflower, cut into evenly-sized florets
1 cup mayonnaise, such as Hellmann's
1/3 cup lemon juice
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives
Block of Parmesan
1 lemon, zested
2 tablespoons chopped fresh chives

Steps:

For the cauliflower: Preheat a fryer to 350 degrees F, or heat 3 inches oil to 350 degrees F in a Dutch oven or deep skillet. Line a baking sheet with a wire rack.
Whisk the eggs with the Parmesan in a bowl. Mix the flour and salt in another bowl. Dip the cauliflower in the Parmesan egg mixture, then into the salted flour, then into the fryer. Fry until golden brown, about 5 minutes. Season the cauliflower with salt while still in either the fryer basket or strainer and pour on the prepared wire rack.
For the lemon aioli: Add the mayonnaise, lemon juice and salt and pepper to taste to a medium bowl and stir to combine. Pour into a serving bowl and garnish with the chives.
Arrange the crispy cauliflower on a platter. Grate some Parmesan over, then sprinkle with the lemon zest and chives. Serve alongside the lemon aioli.