Flash-fried Brussels Sprouts & Cauliflower Recipe
Walnut Bagna Cauda, Piquillo Peppers
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Ingredients
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Flash-Fried Brussels Sprouts & Cauliflower
Method
Preparation Steps
- 1
Prepare the Vegetables
Begin by washing the Brussels sprouts and trimming the ends. Cut them in half lengthwise. For the cauliflower, remove the leaves and stem, then cut it into bite-sized florets.
- 2
Season the Vegetables
In a large bowl, combine the halved Brussels sprouts and cauliflower florets. Drizzle with olive oil, then sprinkle salt and black pepper over the vegetables. Toss well to ensure an even coating.
- 3
Heat the Oil
In a large frying pan or wok, heat the olive oil over medium-high heat until shimmering. Ensure the oil is hot enough that it sizzles when you add the vegetables.
- 4
Flash-Fry the Vegetables
Carefully add the seasoned Brussels sprouts and cauliflower to the hot oil in batches, avoiding overcrowding. Fry for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.
- 5
Drain and Serve
Once crisped, remove the vegetables from the oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately, topped with chopped piquillo peppers.