The other day the boys asked me how I knew everything. Ha. If they only knew that while I’ve stored massive information into my brain, it’s often there to remind me of how little I know. When I was half their age I learned what a tree was and then I learned there are different types of trees. Now I know there is a whole science devoted to trees and rain forests that could be written in hundreds of books. Knowing what a tree is was the first step to not knowing much about trees at all.
The same thing goes for cooking. By now, one would think I knew just about every basic thing in the kitchen, and yet every day I find myself learning something new. This past week I learned how to fry cauliflower without breadcrumbs, but still get that crispy joy from a fried vegetable. I accidentally discovered this just this week when April of Angel’s Homestead shared it on social media.
Well for me, this was bigger than discovering the Americas. You simply dip the cauliflower into egg white and fry away in healthy coconut oil or olive oil or a combination like I did. April boiled her cauliflower first, but I discovered (by accident, not reading whole directions) that that step is not necessary. You can take it from there and use the egg yolks to make an aoli. We couldn’t wait for a dipping sauce. Salt, pepper, and a little freshly grated parmesan or pecorino is all we needed.
This is a great super bowl party option for your gluten free, paleo friends. But, there is no compromise here as this is a tasty snack.
By the way, I read yesterday that cauliflower is the new black dress of vegetables and kale has been told to move over. We took kale to levels we never thought possible. Let’s see what we can do with cauliflower besides make cauliflower pizza crust, roast it with bacon, or make cauliflower steaks. Those are all amazing ways to transform the plain Jane cauliflower vegetable, but I know there are more creative developments ahead.
I’d love to hear about your cauliflower recipes. Leave a link to your favorites in the comments below. Tell me why it’s special to you.
- 1 head cauliflower, cut into small pieces
- 3 egg whites
- olive oil or coconut oil
- sea salt
- chili flakes
- freshly shaved parmesan cheese
- drizzle of balsamic reduction (optional)
- 1 cup of balsamic vinegar
- Heat heavy frying pan or dutch oven to medium with enough olive oil in pan to cover bottom.
- Add salt and pepper to beaten egg whites.
- Dip cauliflower in egg mixture.
- Fry, turning once to brown on all sides. Fry in batches, not to crowd pan.
- Drain with paper towels.
- Serve with shaved parmesan and a drizzle of balsamic reduction or a very good syrupy balsamic vinegar.
- Heat vinegar in sauce pan on medium low until reduced to a syrupy consistency.
To my readers, whom I sincerely appreciate.
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