Name: Crispy Cauliflower with Lemon Aioli
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Neutral cooking oil, for frying; 8 large eggs; 2 cups rasp-grated Parmesan; 2 cups all-purpose flour; 2 tablespoons kosher salt, plus more for seasoning; 1 head cauliflower, cut into evenly-sized florets; 1 cup mayonnaise, such as Hellmann's; 1/3 cup lemon juice; Kosher salt and freshly ground black pepper; 1/4 cup chopped fresh chives; Block of Parmesan; 1 lemon, zested; 2 tablespoons chopped fresh chives

Directions

Watch how to make this recipe.

Special equipment:

a deep-fryer or deep-fry thermometer

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.
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.
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.
Arrange the crispy cauliflower on a platter. Grate some Parmesan over, then sprinkle with the lemon zest and chives. Serve alongside the lemon aioli.