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Fried Cauliflower with Lemon Mayonnaise

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• -- Lemon Mayonnaise --
  
• 1/2 cup mayonnaise
  
• 1 tsp grated lemon peel
  
• 2 Tbsp fresh lemon juice
  
• 1 Tbsp chopped fresh parsley
  
• 1/2 tsp salt
  
• 1/8 tsp freshly ground black pepper
  
• Large pinch ground red pepper
  
• *
  
• 1-1/2 quarts vegetable oil
  
• 1 small head (1-1/4 lbs.) cauliflower, trimmed
  
• 1/2 cup all-purpose flour
  
• 1/2 cup freshly grated Parmesan cheese
  
• 1/2 cup water
  
• 1 large egg
  
• 1/4 tsp salt
  






Instructions



1. Make Lemon Mayonnaise: Combine all of the ingredients for the lemon mayonnaise in a small bowl. Cover and refrigerate. (Can be made ahead. Refrigerate up to 24 hours.) Makes 1/2 cup.
   
   
2. Heat oven to 200 degrees (F). Line a jelly-roll pan with paper towels. Set aside.
   
   
3. Heat vegetable oil in a heavy, 3-quart saucepan over medium heat until it registers 365 degrees (F) on a deep-fat thermometer.
   
   
4. Meanwhile, separate cauliflower into small, bite-size pieces. Whisk together flour, cheese, water, egg and salt in a large bowl until smooth. Add cauliflower and stir to coat.
   
   
5. Carefully add cauliflower, 5 or 6 pieces at a time, to hot oil and fry 1-1/2 to 2 minutes, until browned. With a slotted spoon, transfer cauliflower to prepared sheet; keep warm in oven. Repeat with remaining cauliflower pieces (making sure to adjust heat to maintain 365 degrees).
   
   Serve immediately with Lemon Mayonnaise.
   
   Makes 8 servings.