Lemon Pepper Fried Cauliflower

Zubereitung

For this recipe, steam and flour the cauliflower at least 2 hours ahead—ideally the day before—to get maximum crispiness once fried. After frying, you’ll toss the florets in a spice blend, made irresistible thanks to a dash of black lime, which adds smoky, tangy flavor. Use the same mix with other fried vegetables, and they’ll be just as delicious.

*This recipe originally ran in the United Kingdom on HexClad.uk.

1. Make cauliflower. Bring a HexClad 8QT/7.5 L Hybrid Stock Pot of salted water to a boil. Add cauliflower and cook until just tender, about 4 minutes. Drain well, transfer to a large bowl and let cool.

2. Make flour mix. In a large bowl, whisk potato starch and rice flour. Add cooled cauliflower and toss until evenly coated. Refrigerate for at least 2 hours, or for maximum crispiness, cover and refrigerate overnight.

3. Make spice mix. In a HexClad 8"/20 cm Hybrid Fry Pan over medium, toast cumin and coriander seeds until fragrant, about 1 minute. Remove from heat and let cool slightly.

4. In a spice grinder, grind dried black lime, if using, into a powder. Add toasted seeds, lemon zest, brown sugar, black and white peppercorns and 1 teaspoon salt. Blend until finely ground. Set aside.

5. Make tomatoes. In a blender pitcher, combine tomatoes, garlic, chile, cumin seeds, agave and ¾ teaspoon salt. Blend on high until smooth, about 1 minute. With motor running on medium, slowly stream in oil. Continue blending until velvety and thick, about 3 minutes. Set aside.

6. Make syrup. In a small bowl, whisk lemon juice and maple syrup.

7. Fry cauliflower. In a HexClad 7QT/6.6 L Hybrid Deep Sauté Pan over medium, heat 1 inch/2.5 cm oil to 350ºF/180ºC. Add cauliflower and cook, turning occasionally with wok spoon or spider until golden and crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to let excess oil drip off, then transfer to a large bowl. Add 2 spoonfuls spice mix and toss to combine. Adjust seasoning to taste.

8. Spoon velvet tomatoes onto a serving platter, top with fried cauliflower, drizzle with lemon-maple syrup and sprinkle with parsley and scallions, if using.
   
   

MAKE AHEAD TIP

Coat cauliflower in flour mix up to 1 day ahead. Refrigerate, covered, until ready to cook.

NOTE

Store remaining spice mixture in an airtight container at room temperature for up to 1 week. Look for black limes in Middle Eastern or Persian specialty food stores or purchase online.