Fried Cauliflower With Pimentón And Olive Oil From Spain Aioli

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prepare

cook

serves

2 dried bay leaves

1 - 2 tsp. sea salt

Black peppercorns, as needed

1 large head cauliflower, core removed and broken down into florets

2 cups tempura batter (either from a packaged mix or homemade)

Extra virgin Olive Oil from Spain, as needed

1.0 cup of Aioli for Fried Cauliflower With Pimentón And Olive Oil From Spain Aioli

1

For Cauliflower: Fill a large pot with water, add bay leaves, salt and peppercorns and bring to a boil. Let mixture simmer for 5 minutes. Add cauliflower florets and cook until fork tender, about 10 minutes. Strain cauliflower and place on paper towels to cool and air dry.
2

Fill a medium-size, heavy sauce pan with 2 - 3” of Olive Oil from Spain. Heat oil to approximately 375ºF.
3

Dip cooked cauliflower florets in tempura batter and drop into the hot oil. Fry for 3 - 4 minutes or until the cauliflower turns golden brown. Remove cauliflower and place on paper towels to drain any excess oil.
4

To serve, serve cauliflower florets with a side dish of aioli.

Green beans, zucchini, broccoli or summer squash can be substituted for the cauliflower.

cuisines	European, Mediterranean, Spanish & Portuguese