Crispy Cauliflower Recipe
arugula, grilled corn salsa, cotija, herb aioli, jalapeño
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Ingredients
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Crispy Cauliflower
Grilled Corn Salsa
Herb Aioli
Toppings
Method
Crispy Cauliflower
- 1
Prepare the Cauliflower
Remove the leaves and stem from the cauliflower head, and cut it into bite-sized florets.
- 2
Make the Batter
In a large bowl, whisk together flour, cornstarch, salt, black pepper, and water until smooth.
- 3
Heat the Oil
In a large, deep skillet, heat the oil over medium heat until shimmering (about 350°F or 175°C).
- 4
Fry the Cauliflower
Dip each cauliflower floret into the batter, allowing excess to drip off, then carefully place in the hot oil. Fry in batches for 4-5 minutes or until golden brown and crispy. Remove and drain on paper towels.
Grilled Corn Salsa
- 5
Grill the Corn
If using fresh corn, grill it on medium heat until charred and tender, about 10 minutes. Allow to cool, then cut the kernels off the cob.
- 6
Combine Ingredients
In a bowl, combine grilled corn kernels, diced red onion, diced bell pepper, chopped cilantro, lime juice, and salt. Mix well.
Herb Aioli
- 7
Prepare the Aioli
In a food processor, combine mayonnaise, minced garlic, chopped fresh herbs, lemon juice, and salt. Blend until smooth and well combined.
Assembly
- 8
Plate the Dish
On a serving plate, arrange a bed of arugula. Top with crispy cauliflower, grilled corn salsa, a drizzle of herb aioli, and sprinkle with crumbled cotija cheese and sliced jalapeño.