1 large cauliflower
3 quarts of water
1 T salt
All-purpose flour for dredging
1/2 c olive oil for frying
salt & pepper to taste
Wash the cauliflower in lots of cold water. Strip off the outer leaves and discard
them. Bring the water to a boil and add the salt. Cut off the flowerets and boil
them for 4 to 5 minutes or until barely cooked. Be careful to not overcook them. It is
better to slightly undercook them if there is any doubt. Drain the flowerets well.
Set them aside to cool.
Spread some flour in a low-sided dish. Dredge the flowerets in the flour. Heat the oil in
an 8-inch frying pan until it is hot but not smoking and fry the pieces of cauliflower,
turning as needed, until they are a deep golden color. Drain them on a rack over an
absorbent paper towel as they are finished. While they are hot, sprinkle on plenty of
salt and freshly ground black pepper. You can keep them warm as you are finish cooking
the other pieces by putting them into a warm oven with the door slightly ajar, as this
keeps them from getting soggy. Heap the pieces on a dish for serving.
Makes 6 servings.
This is such a simple but delicious way to serve cauliflower. Be sure to use lots of black pepper. It goes so well with this dish.
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