Parmigiano-Crusted Cauliflower with Garlic Dipper

Name: Parmigiano-Crusted Cauliflower with Garlic Dipper
Yield: serves: 6 to 8
Ingredients: Kosher salt; 1 head of cauliflower, cut into bite-size florets; 2 cups peanut or other neutral-flavored oil; 1 cup all-purpose flour; 2 large eggs, beaten with 2 tablespoons water; 1 cup bread crumbs; 1 cup freshly grated Parmigiano; 2 cups day-old or stale rustic Italian bread, crusts removed and cubed; 2 tablespoons red wine vinegar, or to taste; 2 cloves garlic, smashed; 1/2 cup extra virgin olive oil; Kosher salt

December 9, 2011

Cauliflower is one of my favorite vegetables. I love to jack it up with some bread crumbs and Parm and deep-fry it till it’s nice and brown. These are little bites of crunchy, cheesy, salty, heavenly loveliness. Add some garlicky goodness in the form of a dipping sauce and you have a showstopper!

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