Parmigiano-Crusted Cauliflower With Agliata Sauce
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
60
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cloves
Garlic (smashed)1 cup
Extra-Virgin Olive Oil3 tbsps
Chives (chopped fresh)3 tbsps
Parsley (chopped fresh)1
Peanut2 large
Egg1 cup
BreadcrumbsDirections:
1
Special equipment: a deep-frying thermometer For the agliata sauce: In a medium bowl, toss the bread cubes with enough water to really moisten them up--you want it almost soggy
2
Squeeze out the excess water, and place the bread, vinegar and garlic in a food processor; puree until smooth
3
With the machine running, drizzle in the olive oil, and process until combined
4
Add the chives and parsley, and pulse a few more times to combine
5
Season with salt and more vinegar, if you like (I like a very bright, acidic dipping sauce)
6
Transfer the sauce to a serving bowl
7
For the Parmigiano-crusted cauliflower: Bring a large pot of well-salted water to a boil
8
Fill a large bowl of well-salted water with ice
9
Line a baking sheet with paper towels
10
Toss the cauliflower in the boiling water
11
When the water returns to a boil, cook the cauliflower for another 2 minutes, then drain and immediately plunge the cauliflower into the ice water
12
When the cauliflower is cool, drain well and lay it out to dry on the prepared baking sheet
13
In a large saucepan, pour enough oil to fill the pan to a depth of 1 1/2 to 2 inches
14
Heat over medium-high heat until a deep-frying thermometer registers 350 degrees F
15
To see if it's hot enough, drop some flour into the oil--if it sizzles and floats quickly, you're good to go; if the flour burns or the oil begins to smoke, it's too hot, so reduce the heat
16
Place the flour in one bowl, the eggs beaten with 2 tablespoons water in a second bowl, and the breadcrumbs and Parmigiano in a third
17
Place a couple of layers of paper towels on a baking sheet next to the stovetop
18
Dredge some of the blanched cauliflower in the flour and shake off the excess, then dip it in the egg mixture, and finally in the breadcrumb mixture
19
Repeat for the remaining cauliflower
20
Working in batches so you don't overcrowd the pan, fry the cauliflower until brown and crispy, 3 to 5 minutes
21
Transfer the cauliflower to the paper towels, sprinkle with salt, and serve hot, hot and hot with the agliata sauce