Deep Fried Cauliflower And Lemon Sauce Recipes

FRIED WHOLE CAULIFLOWER WITH CREAMY LEMON DIPPING SAUCE

Steps:

• Whisk together the mayonnaise, lemon zest and juice, parsley and a large pinch of salt and pepper in a medium bowl until smooth. Refrigerate while you fry the cauliflower.
• Fill a large, deep stockpot halfway with oil and heat to 375 degrees F over medium-high heat. Set a cooling rack over a baking sheet.
• Gently lower the cauliflower into the hot oil with a large spider or large slotted spoon. This might splatter so be very careful once the cauliflower is in the oil. The cauliflower might not be fully submerged, but that is okay. Cook until the cauliflower is golden brown and you can easily insert a paring knife into one of the florets, 5 to 7 minutes, carefully flipping the cauliflower halfway through the cooking time.
• Lift the cauliflower out of the hot oil using the large spider or slotted spoon and transfer to the cooling rack. Season liberally with salt. Allow the excess oil to drip away before putting the cauliflower onto a large serving platter. Serve alongside the creamy lemon sauce.

CRISPY CAULIFLOWER WITH LEMON AIOLI

Steps:

• For the cauliflower: Preheat a fryer to 350 degrees F, or heat 3 inches oil to 350 degrees F in a Dutch oven or deep skillet. Line a baking sheet with a wire rack.
• Whisk the eggs with the Parmesan in a bowl. Mix the flour and salt in another bowl. Dip the cauliflower in the Parmesan egg mixture, then into the salted flour, then into the fryer. Fry until golden brown, about 5 minutes. Season the cauliflower with salt while still in either the fryer basket or strainer and pour on the prepared wire rack.
• For the lemon aioli: Add the mayonnaise, lemon juice and salt and pepper to taste to a medium bowl and stir to combine. Pour into a serving bowl and garnish with the chives.
• Arrange the crispy cauliflower on a platter. Grate some Parmesan over, then sprinkle with the lemon zest and chives. Serve alongside the lemon aioli.

CAULIFLOWER WITH LEMON SAUCE

Steps:

• Cut your cauliflower into bite size flourets.
• steam for approximately 8 - 10 minutes or until fork tender.
• Transfer cauliflower to a serving dish and keep warm.
• Reserve the cooking liquid.
• In a separete bowl whisk the egg yolk and 2 tbsp of the reserved cooking liquid.
• add the lemon juice.
• pour over cauliflower and toss.
• Salt and Pepper to taste.
• Serve.

DEEP-FRIED CAULIFLOWER AND LEMON SAUCE

Steps:

• Heat oil in a deep-fryer or large saucepan over medium heat.
• Whisk eggs in a small bowl until smooth.
• Pour flour onto a shallow dish.
• Dip each cauliflower floret in beaten egg; coat with flour. Fry in hot oil until golden brown, 2 to 4 minutes.
• Whisk mayonnaise and lemon juice together in a bowl to make sauce. Serve sauce alongside fried cauliflower.

BATTER DIPPED DEEP FRIED CAULIFLOWER

Steps:

• Preheat fryer oil to 375.
• Place the beaten eggs, milk and salt in a shallow bowl (or a large baggie).
• In a separate shallow bowl (or another large baggie), mix together flour, cheese, garlic powder, thyme, oregano, paprika, cayenne, and pepper.
• Place flowerets into egg mixture and toss (or shake baggie) to coat well.
• Remove and place into flour mixture and toss (or shake baggie) to coat well.
• Fry in batches for 4 - 6 minutes or until golden brown.
• Drain on paper towels and lightly salt.
• *Serve w/ dipping sauces such as marinara, ranch or blue cheese.

DEEP-FRIED CAULIFLOWER AND LEMON SAUCE

Steps:

• Heat oil in a deep-fryer or large saucepan over medium heat.
• Whisk eggs in a small bowl until smooth.
• Pour flour onto a shallow dish.
• Dip each cauliflower floret in beaten egg; coat with flour. Fry in hot oil until golden brown, 2 to 4 minutes.
• Whisk mayonnaise and lemon juice together in a bowl to make sauce. Serve sauce alongside fried cauliflower.