CRISPY CAULIFLOWER WITH LEMON AIOLI

Crispy Cauliflower with Lemon Aioli image

Provided by Antonia Lofaso

Time 40m

Yield 4 servings

Number Of Ingredients 13

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.