Toss blanched cauliflower florets in seasoned flour, fry them, then drizzle with mouthwatering vinaigrette for an appetizer or side dish you can’t put down.
1large head of cauliflower, cut into bite-size florets
1cupall purpose flour
3tspkosher salt
1tspground white pepper
1tspground black pepper
dried currants (optional)
toasted pine nuts (optional)
coarsely chopped fresh parsley (optional)
Preparing the Vinaigrette
1
Whisk together the vinegar, Original Bloom Sauce & Marinade, honey, and mustard.
2
Slowly drizzle in the olive oil while whisking to create an emulsion.
3
Season with salt and pepper to taste. Set aside until ready to use.
Preparing the Cauliflower
4
In a large, heavy pot. heat the oil over medium heat until the temperature reaches 350 F.
5
Meanwhile, bring a large pot of water to a boil. To blanch the cauliflower, prepare an ice bath in a large bowl and keep next to the stove.
6
Working in small batches, plunge the cauliflower florets into the boiling water for two minutes and then drop them into the ice bath. Repeat until all the florets are blanched.
7
Combine the flour, salt, and pepper into a large resealable bag. Throw in the florets, seal the bag and shake, shake, shake until thoroughly coated.
8
Again, working in small batches, carefully drop the florets into the hot oil and fry until golden brown, 3 to 5 minutes. Using a slotted spoon transfer the florets to a paper towel to drain.
9
Transfer to a serving dish and drizzle the vinaigrette over the crispy cauliflower. Gentle toss the cauliflower, vinaigrette and a tiny handful of currants. pine nuts and parsley right before serving.
Ingredients
White Wine Vinaigrette
¼cupwhite wine vinegar
2tspOriginal Bloom Sauce & Marinade
2tbsphoney
1tspdijon mustard
3tbspextra virgin olive oil
1tspkosher salt
1pinchfreshly ground black pepper
Crispy Cauliflower
5cupscanola oil
1large head of cauliflower, cut into bite-size florets
1cupall purpose flour
3tspkosher salt
1tspground white pepper
1tspground black pepper
dried currants (optional)
toasted pine nuts (optional)
coarsely chopped fresh parsley (optional)
Directions
Preparing the Vinaigrette
1
Whisk together the vinegar, Original Bloom Sauce & Marinade, honey, and mustard.
2
Slowly drizzle in the olive oil while whisking to create an emulsion.
3
Season with salt and pepper to taste. Set aside until ready to use.
Preparing the Cauliflower
4
In a large, heavy pot. heat the oil over medium heat until the temperature reaches 350 F.
5
Meanwhile, bring a large pot of water to a boil. To blanch the cauliflower, prepare an ice bath in a large bowl and keep next to the stove.
6
Working in small batches, plunge the cauliflower florets into the boiling water for two minutes and then drop them into the ice bath. Repeat until all the florets are blanched.
7
Combine the flour, salt, and pepper into a large resealable bag. Throw in the florets, seal the bag and shake, shake, shake until thoroughly coated.
8
Again, working in small batches, carefully drop the florets into the hot oil and fry until golden brown, 3 to 5 minutes. Using a slotted spoon transfer the florets to a paper towel to drain.
9
Transfer to a serving dish and drizzle the vinaigrette over the crispy cauliflower. Gentle toss the cauliflower, vinaigrette and a tiny handful of currants. pine nuts and parsley right before serving.
