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Cavolfiore fritto (Fried cauliflower)
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Parmesan-crusted sweet cauliflower.
Ingredients:
115g (3/4 cup) plain flour
15.00 gm cornflour
250ml (1 cup) sparkling water
70g (1 cup) finely gratedparmesan
1 small cauliflower, trimmed, cut into florets
Vegetable oil, to deep-fry
12fresh sage leaves
Sea salt, to serve
Instructions:
Combine the flour, water, and 60g (3/4 cup) of Parmesan in a medium bowl and whisk until well combined. Allow to rest for 15 minutes.
Cook the cauliflower in a saucepan of boiling salted water for 5 minutes, until it is tender. Drain the cauliflower, rinse in cold water to stop the cooking process, and pat dry with paper towels.
Pour oil into a large, deep saucepan until it reaches 8cm in depth. Heat to 190°C over medium heat until a cube of bread turns golden brown in 10 seconds. Add sage and cook until crisp for about 1 minute. Transfer sage to a paper towel-lined plate using a slotted spoon. Dip one-third of the cauliflower in batter, shaking off excess, then add to the hot oil one floret at a time. Fry for 3 minutes until crisp and golden before transferring to a paper towel-lined plate. Repeat with the remaining cauliflower and batter in two more batches, making sure to reheat the oil in between each batch.
Transfer the cauliflower to a serving bowl, then sprinkle with fresh sage and the rest of the Parmesan cheese. Finish with a dash of sea salt to season.