Fried Cauliflower

Fried Cauliflower

Ingredients :

1 head cauliflower, cored, broken into small florets (about 4 cups), washed, & well drained

3 large eggs, beaten

2 tablespoons heavy cream

1/2 cup grated Parmigiano-Reggiano or Grana Padano

4 tablespoons finely chopped fresh parsley

Kosher salt & freshly ground black pepper

2 tablespoons extra-virgin olive oil

Method :

Bring a large pot of salted water to a rolling boil over high heat.

Plunge the cauliflower into the the water & cook for 2 minutes.

Drain in a colander & run under cold water to cool cauliflower quickly & set aside.

Whisk together the eggs & heavy cream in a large bowl.

Add the Parmigiano, 2 tablespoons of the parsley, & salt & pepper.

Add the cauliflower to the egg mixture, gently turning the florets so that the egg mixture seeps into the crevices.

Heat the olive oil in a large nonstick skillet over medium heat. When the pan is hot enough to cook a drop of egg, give the cauliflower a final toss in the egg mixture.

Transfer the cauliflower to the hot skillet using a slotted spoon. Drizzle the remaining egg mixture over the florets.

When the egg begins to set, about 2 minutes, turn the cauliflower pieces using tongs.

Cook the florets until brown on all sides, about 5 minutes total.

Transfer to a serving platter, garnish with remaining 2 tablespoons parsley, & serve warm or at room temperature.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

Add a Comment

Your email address will not be published. Required fields are marked *