Recipe: Fried Cauliflower

FRIED CAULIFLOWER

"Cauliflower prepared in this way gains a remarkably sweet flavor and a texture similar to crab. Fried cauliflower can be served as an accompaniment to grilled, baked, or fried fish."

1 medium cauliflower head
Sea salt
Freshly-grated nutmeg
2 large eggs
2 tablespoons milk
1 cup all-purpose flour (for dusting)
Olive oil (for frying)

Cut away and discard the stalk and green leaves of the cauliflower. Cut the cauliflower in half and cut the florets away from the inner core. Soak the florets in salted cold water for 15 minutes.

Place a steamer on the stove with several scrapings of nutmeg in the steaming water. When it comes to a boil, drain the cauliflower and steam it, covered, for 10 minutes or until tender but firm. Drain and run under cold water to stop the cooking process. Drain the florets thoroughly and pat them dry.

Line a work surface with waxed paper. Beat the eggs and milk together in a shallow bowl. Next to it, line up the flour on a plate or piece of waxed paper. Coat the florets with the egg mixture, letting the excess drip off, and dredge in flour. Place on the waxed paper and set aside until ready to fry.

When all the florets are coated, pour about 1 inch oil into a 9-inch skillet over medium heat and heat until nearly smoking. Pan-fry the cauliflower quickly at a high heat until a light golden color. Remove with a slotted spoon, drain on brown paper or paper towels, and serve.

Makes 6 servings
Source: Bruculinu, America: Remembrances of Sicilian-American Brooklyn, Told in Stories and Recipes by Vincent Schiavelli