Fried Cauliflower with Roasted Red Pepper Walnut Sauce

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TOTAL TIME: 
PREP: 
COOK: 
LEVEL: MODERATE
YIELD: 8 SERVINGS

INGREDIENTS

FRIED CAULIFLOWER:

  • 1 medium cauliflower
  • 3 large eggs
  • ⅓ c. grated Parmesan cheese
  • ¼ tsp. cayenne pepper
  • 1½ c. seasoned breadcrumbs
  • ¼ c. capers
  • 1¼ c. canola oil
  • Lemon wedges

ROASTED RED PEPPER-WALNUT SAUCE:

  • 2 slice white bread
  • ½ c. toasted walnuts
  • 1 jar roasted red peppers
  • 2 clove garlic
  • 2 tbsp. red wine vinegar
  • ¼ tsp. salt
  • ¼ tsp. Freshly ground pepper
  • ½ c. olive oil

DIRECTIONS

  1. Roasted Red Pepper–Walnut Sauce: Pulse bread and walnuts in a food processor until fine crumbs form. Add remaining sauce ingredients; process until sauce is emulsified and thick.
  2. Fried Cauliflower: Bring a large pot of lightly salted water to a boil; cook cauliflower until almost tender, about 5 minutes. Drain; cool under cold water.
  3. Whisk eggs, cheese, and cayenne in a small bowl; spread breadcrumbs on waxed paper. Dip cauliflower in egg mixture then in breadcrumbs to coat; transfer to a wire rack. Spread capers on a paper towel; let cauliflower and capers air-dry 10 minutes.
  4. Heat 1/4 cup of the oil in a large nonstick skillet over medium heat, until hot. Add capers; fry 1 to 2 minutes, until crisp. Remove from skillet with a slotted spoon; drain on paper towel.
  5. Add remaining 1 cup oil to skillet and heat over medium heat until hot but not smoking. Fry cauliflower, a few pieces at a time, 4 minutes, turning with tongs until golden brown and crisp; drain on paper towel.
  6. Transfer to a serving plate and scatter with fried capers. Serve with Roasted Red Pepper–Walnut Sauce and lemon wedges.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach