Crispy Cauliflower with Aioli
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Recipe courtesy of Antonia Lofaso

Crispy Cauliflower with Lemon Aioli

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  • Level: Intermediate
  • Total: 40 min
  • Active: 25 min
  • Yield: 4 servings
This crispy cauliflower is straight from my Italian grandmother's recipe book!



Lemon Aioli:



Special equipment:
a deep-fryer or deep-fry thermometer
  1. For the cauliflower: Preheat a fryer to 350 degrees F, or heat 3 inches oil to 350 degrees F in a Dutch oven or deep skillet. Line a baking sheet with a wire rack.
  2. Whisk the eggs with the Parmesan in a bowl. Mix the flour and salt in another bowl. Dip the cauliflower in the Parmesan egg mixture, then into the salted flour, then into the fryer. Fry until golden brown, about 5 minutes. Season the cauliflower with salt while still in either the fryer basket or strainer and pour on the prepared wire rack.
  3. For the lemon aioli: Add the mayonnaise, lemon juice and salt and pepper to taste to a medium bowl and stir to combine. Pour into a serving bowl and garnish with the chives.
  4. Arrange the crispy cauliflower on a platter. Grate some Parmesan over, then sprinkle with the lemon zest and chives. Serve alongside the lemon aioli.