There is a Mediterranean bistro close to where we live that serves the most excellent cauliflower. For the longest time I could not figure out how they did it, and then a friend told me they fried it. I couldn't believe it! My favorite dish was evil in disguise. I shunned it for years, thinking of all those fat calories and how they would likely end up on my hips. But then I decided to make it, because every once in awhile fried food really hits the spot. And this dish is really yummy, definitely worth splurging for! When I make it, I also serve butternut fries and french fries...because why not? The twice a year I make this can't hurt too much, right?
For the Cauliflower
1 head cauliflower, rinsed and chopped into bite-sized florets
canola oil for frying
salt and pepper
Bring a large pot of water to a slow boil. Add the cauliflower and cook until only just fork-tender. Drain immediately. Allow to air-dry completely. Or if you don't want to boil the cauliflower, you can steam it until just fork-tender.
When the cauliflower is dry, heat the oil for frying (about 360 degrees). Fry the florets in batches until they turn golden brown, this will only take a couple of minutes. Drain on paper towels. Toss with salt and pepper and serve hot with garlic dip.
For the Garlic Dip
1/2 cup mayonnaise, or 1/4 cup mayonnaise and 1/4 cup coconut milk yogurt
1 tbsp. lemon juice
1/4 tsp. salt
3 cloves of garlic, minced (or more if desired)
Combine all ingredients, adjusting the lemon juice, salt and garlic to taste.