Hors d'oeuvres · Snacks · Vegetables
Fried Cauliflower Florets with Aioli Sauce
Makes 4 servingsPosted January 24, 2013
This is a favorite among the teen set, who seem to be more conscious lately about the benefits of eating more vegetables. I very often prepare this recipe using broccoli florets, zucchini spears and string beans as well.
Directions
- Wash the cauliflower and separate into florets.
- Bring a large pot of salted water to a boil.
- Add the florets to the boiling water and boil for 5 minutes.
- Drain while still crisp and set aside.
- Prepare the batter: beat the eggs, then add the flour by sprinkling a little at a time, beating continuously to avoid lumps. Add the salt, pepper and chopped anchovy fillets.
- Dip the cauliflower florets into the batter and fry in very hot sunflower oil until golden brown. Drain on paper towels.
- Serve alone, with the aioli sauce, a spicy sauce or your favorite dipping sauce.
- Aioli Sauce: Whisk the egg yolk with the warm water. Add the olive oil drop by drop until it emulsifies, then add the remaining olive oil faster, whisking, until you have used all 3/4 cup. A mayonnaise consistency will form. Stir in the crushed garlic if using.
℞ M.D. Notes
- Cauliflower is an excellent source of the antioxidant vitamin C. It is high in fiber. Cauliflower is also a good source of vitamin K, which has anti-inflammatory properties.
- The aioli contains raw egg yolk. Use a fresh or pasteurized egg and keep it refrigerated. Raw egg is best avoided by anyone with a weakened immune system, including during chemotherapy.
