Personal

Car Stuff

Extras

Israeli Crispy Cauliflower

This cauliflower is crispy, salty, sweet and tangy. I use ground white and pink peppercorns in the flour mix to give a peppery flavor that’s milder than if the pepper were black. From Balaboosta by Einat Admony From: foodrepublic.com SERVES 4-6

White Wine Vinaigrette
1/4 cup white wine vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
pinch of freshly ground black pepper
Crispy Cauliflower
5 cups canola oil
1 large head cauliflower, cut into bite-sized florets
1 cup all-purpose flour
3 teaspoons kosher salt
1 teapoon freshly ground white pepper
1 teaspoon freshly ground pink pepper
Assembly
dried currants
pine nuts, toasted
fresh parsley, coarsely chopped

For the vinaigrette:

Whisk together the vinegar, honey, and mustard. Slowly drizzle in the olive oil while whisking to create an emulsion. Season with the salt and pepper. Set aside until ready to use.

For the cauliflower:

In a large, heavy pot, heat the canola oil over medium heat until the temperature reaches 350°F. Meanwhile, bring a large pot of water to a boil.

To blanch the cauliflower, prepare an ice bath in a large bowl and keep it next to the stove. Working in small batches, plunge the cauliflower florets into the boiling water for 2 minutes and drop them into the ice bath. Repeat until all the florets are blanched.

Combine the flour, salt, and white and pink pepper in a large resealable plastic bag.

Throw in the florets, seal the bag, and shake, shake, shake until thoroughly coated.

Working in small batches again, carefully drop the florets into the hot oil and fry until golden brown, 3 to 5 minutes.

Using a slotted spoon, transfer the florets to paper towels to drain.

For Assembly:

Transfer to a serving dish and drizzle the vinaigrette over the crispy cauliflower.

Toss together the cauliflower, vinaigrette, and a tiny handful of currants, pine nuts and parsley right before serving.