Fried Cauliflower With Caper Aioli Food

ROAST CAULIFLOWER WITH CAPER DRESSING

Steps:

• Heat oven to 190C/170C fan/gas 5. Scatter the cauliflower leaves into a small roasting tin, then sit the cauliflower in the middle. Rub over the butter, sprinkle with some salt and roast for 20 mins.
• Reduce the temperature to 160C/140C/gas 3 and cook the cauliflower for 20 mins more, basting with butter. Add the oil, capers, parsley and lemon zest and juice to the hot butter and spoon over the cauliflower a few times before serving - it will soak up the dressing flavour. When you're ready to serve, cut into wedges and serve with the crisp leaves.

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.

ROASTED CAULIFLOWER WITH CAPER AIOLI

Steps:

• Preheat the oven to 375 degrees F.
• Combine the cauliflower, prosciutto, dates, olive oil, salt and red pepper flakes in a large mixing bowl. Mix well to coat and place onto a sheet pan. Place in the top half of the oven and roast until the cauliflower is fork tender and light brown, about 30 to 40 minutes. Remove from oven, transfer to a decorative bowl and serve warm with the caper aioli on the side.
• Rub the inside of a decorative bowl with the garlic clove.
• Put the mayonnaise, salt, olive oil, capers, caper brine and parsley in a mixing bowl and mix well to combine. Transfer to the decorative bowl and serve with roasted cauliflower.

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.

FRIED CAULIFLOWER WITH CAPER AIOLI

Steps:

• AIOLI:.
• To make the aioli, combine the mayonnaise, lemon juice, capers, garlic, salt, and pepper in a small bowl, and stir well to combine.
• Set aside.
• CAULIFLOWER:.
• In a medium saucepan, heat enough Extra Virgin Olive Oil to measure a depth of 2 inches to 350º F.
• Put the soy flour, sprinkled with crushed red pepper flakes, if using, in a medium bowl and add a handful or two of the cauliflower florets.
• Toss to dust the cauliflower, then transfer to a sieve set over the bowl of soy flour.
• Shake off excess, letting it fall into the bowl.
• Dip the pieces in the beaten egg, and fry until golden brown, 3 to 5 minutes.
• Transfer to paper towels to drain, and keep warm while you fry the remaining pieces.
• When you take the cauliflower out after frying, season it with salt and pepper and serve immediately with the aioli for dipping.

BEEF CARPACCIO WITH POTATO CHIPS, FRIED CAPERS AND LEMON AIOLI

Steps:

• For the beef carpaccio:.
• In a small bowl, mix the spices together. Completely coat the beef with the spice mix. In a pan, heat the oil over medium-high heat and sear the beef on all sides until golden brown and crusted, about 2 minutes on each side.
• Wrap the tenderloin in plastic wrap and place in the refrigerator until ready to slice.
• For the aioli:.
• With the back of a knife, crush the garlic. Place in a bowl with 1 teaspoon salt and the Dijon mustard. Add the egg and whisk to blend. Slowly whisk in the oil, a little at a time, until all the oil is mixed in and the aioli emulsifies and becomes thick and creamy. Add the lemon juice and zest. If you need to thin the sauce, add water until you get the consistency you like. Season with salt and pepper. Keep refrigerated until ready to use. (Use within 24 hours.).
• For the chips and capers:.
• Rinse the potato slices under cold water and put them in a large bowl with the salt. Rinsing the potatoes will ensure they don't change color and will remove some of the starch. Add cold water to cover and set aside. (The longer the potatoes stay in the water, the crispier they will be when you fry them.).
• Drain the potatoes from the water and pat dry between paper towels. Dry off the capers with a paper towel and set aside.
• Using a deep fryer, heat the oil to 350 degrees F. Working in small batches, fry the potato chips, stirring a few times, until golden, about 2 minutes. Transfer the potato chips to paper towels to drain excess oil. Sprinkle with salt and reserve.
• Fry the capers until golden, 30 to 45 seconds. Reserve on paper towels to drain.
• Take the beef out of the refrigerator. Using a very sharp knife, cut slices as thinly as you can.
• Mix the baby spinach with the olive oil. Season with salt and pepper.
• To serve:.
• Plate the beef slices on individual plates, spoon the lemon aioli on the beef, garnish with the seasoned spianch, the potato chips, fried capers and chives.
• Cook's Note:.
• Aioli is great on burgers, sandwiches, as a dip for vegetables, etc.
• Disclaimer:.
• Consumption of raw or undercooked eggs may increase the risk of foodborne illness.

CAULIFLOWER AND AIOLI

Steps:

• Steam the cauliflower al dente.
• Whisk the garlic into the egg yolks.
• Whisk in the oil very gradually.
• Put the aioli (garlic-egg yolk sauce) into a small bowl standing on a flat plate.
• Arrange florets around bowl.