Whenever I make fried cauliflower, I wonder what is wrong with me that I don't make it more often? I mean, yes, it's fried food. But in a world where we make and eat so little fried food, this is a treat I want to get after on the regular! So crisp, so light. And so simple to do.
Cut the florets nice and big. Par-cook them in salty water--this reduces the fry time needed to get them tender, and imparts great flavor. Serve with tahini sauce, the traditional Lebanese way!
There's a little story post you can click over and read with this recipe, too, written a year after I completed culinary school and reminiscing about my cauliflower fiasco there...
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