Fried Cauliflower with White Wine Vinaigrette

December 10, 2014

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There isn’t a time in my life that I did not like cauliflower.  It is actually a pretty sneaky vegetable.  Steam and mash it, and you are rivaling potatoes.  Cut it in half and sear it, and you have yourself an extremely satisfying vegetarian entree.  Roast it with just a bit of salt and pepper and you are fighting with broccoli.  But fry it?  Dress it with a vinaigrette?!  Add some dried fruit and nuts??  You have yourself a show stopper.

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Yep, I said it.  Cauliflower is a show stopper.  You know it’s true.  It’s become such a trendy vegetable!  There is always some kind of cauliflower dish as an appetizer of side dish, and people are thinking of such innovative ways of serving it.  The reason why cauliflower can be so delicious is because it is such a blank slate.  It tastes like whatever flavor you give it, and this, my friends, has very great flavor.

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Think: freshly fried cauliflower, with a sweet tangy sauce poured over so it just seeps into the cauliflower to make these delicious, amazing bites.  It’s special, this cauliflower dish.  You’ll never look at this vegetable the same way again.

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Fried Cauliflower with White Wine Vinaigrette

White Wine Vinaigrette

1/4 cup white wine vinegar
2 tablespoons honey
1 teaspoon Dijon
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt
pinch of freshly ground pepper

Cauliflower

Canola oil, poured to about a half an inch high in a large, straight-sided skillet
1 large head cauliflower, cut into bite sized florets
1 cup all purpose flour
3 teaspoons kosher salt
1 teaspoon freshly ground pepper
1/3 cup dried currants
1/3 cup toasted pine nuts

1. Whisk together the vinegar, honey, and mustard. Slowly drizzle in the olive oil and whisk to emulsify. Add salt and pepper and set aside.

2. Bring a large pot of water to boil. Add cauliflower and boil for 2 minutes. Remove with a slotted spoon and put it on a paper-towel lined plate to dry off.

3. Combine the flour, salt, and pepper in a large resealable bag. Throw in the cauliflower florets, seal, and shake until thoroughly coated.

4. Heat the oil in you large skillet to medium-high.  Test oil by dropping a tiny piece of cauliflower in the oil.  If it immediately sizzles and floats to the top, the oil is ready.  Working in small batches, carefully drop florets into the oil and fry until they are a deep golden brown, 3 to 5 minutes. Using a slotted spoon, transfer to paper towel-lined serving bowl.

5. Transfer the cauliflower to a bowl and pour vinaigrette on top.  Toss cauliflower with vinaigrette, currants, and pine nuts.

 

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