Fried Cauliflower With Pimentón And Olive Oil From Spain Aioli
Makes 8 to 10 servings
For the cauliflower:
2 dried bay leaves
1-2 teaspoons sea salt
Black peppercorns
1 large head cauliflower, core removed and broken down into florets
About 2 cups tempura batter (either from a packaged mix or homemade)
Extra virgin Olive Oil from Spain
For the aioli:
1 tablespoon pimentón (Spanish smoked paprika)
1 fresh egg yolk
Juice of ½ a lemon
Couple pinches of salt
Extra virgin Olive Oil from Spain
To make the cauliflower:
Fill a large pot with water, add bay leaves, salt and peppercorns and bring to a boil. Let mixture simmer for 5 minutes. Add cauliflower florets and cook until fork tender, about 10 minutes. Strain cauliflower and place on paper towels to cool and air dry.
Fill a medium-size, heavy sauce pan with 2-3”of Olive Oil from Spain. Heat oil to approximately 375 degrees.
Dip cooked cauliflower florets in tempura batter and drop into the hot oil. Fry for 3-4 minutes or until the cauliflower turns golden brown. Remove cauliflower and place on paper towels to drain any excess oil.
To make the aioli:
Toast pimentón in a small skillet over medium-low heat until fragrant, about 4 minutes. Blend pimentón together with the egg yolk, salt and lemon juice. Slowly drizzle in extra virgin Olive Oil from Spain, blending continuously, to emulsify the aioli.
To serve:
Serve cauliflower florets with a side dish of aioli.
Recipe note:
Green beans, zucchini, broccoli or summer squash can be substituted for the cauliflower.
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