Cauliflower Recipe
Fried cauliflower finished with lemon vinaigrette, aleppo pepper & parsley.
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Ingredients
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Vegetables
Vinaigrette
Method
Preparation
- 1
Prepare the Cauliflower
Remove the leaves and stem of the cauliflower, and cut it into bite-sized florets.
- 2
Season the Cauliflower
In a large bowl, toss the cauliflower florets with salt and black pepper until evenly coated.
Frying
- 3
Heat the Oil
In a large skillet, heat enough olive oil over medium-high heat until shimmering.
- 4
Fry the Cauliflower
Add the seasoned cauliflower florets to the skillet in a single layer. Fry for about 5-7 minutes, turning occasionally, until they are golden brown and tender.
- 5
Drain the Cauliflower
Once fried, remove the cauliflower from the skillet and place it on paper towels to drain any excess oil.
Vinaigrette
- 6
Make the Vinaigrette
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, and Aleppo pepper until emulsified.
- 7
Add Fresh Parsley
Stir in the chopped fresh parsley into the vinaigrette mixture.
