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
Aioli for Fried Cauliflower With Pimentón And Olive Oil From Spain Aioli
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.
Fill a medium-size, heavy sauce pan with 2 - 3” of Olive Oil from Spain. Heat oil to approximately 375ºF.
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.
To serve, serve cauliflower florets with a side dish of aioli.
Green beans, zucchini, broccoli or summer squash can be substituted for the cauliflower.