Recipes Nugget Markets Signature Recipes
Crispy Cauliflower
- Prep time
- 30 minutes PT30M
- Cook time
- 3–5 minutes PT5M
- Yield
- 3–4 servings
- Difficulty
Crispy and delicate, this cauliflower-based appetizer is enhanced by the flavor of homemade roasted pepper sauce.
Ingredients
Roasted Pepper Sauce:
- ¼ cup olive oil, divided
- 2 shallots, peeled and halved
- 2 red bell peppers
- 1 clove garlic
- ½ bunch oregano, chopped
- 1 bunch chives, sliced
- 1 teaspoon sherry vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
Crispy Cauliflower:
- 1 head cauliflower
- 1 large egg, beaten
- 2 cups panko, ground
- 1 tablespoon paprika
- 1 quart vegetable oil, for frying
- Kosher salt, to taste
Preparation
Preheat oven to 350°F.
For the roasted pepper sauce, heat 1 teaspoon oil in an oven-proof sauté pan, then sear the cut side of the shallots for approximately 30 seconds. Transfer pan to oven and roast for 10 minutes.
Char bell peppers over an open flame or hot grill for 5–8 minutes, or until completely black. Transfer bell peppers to a bowl, add roasted shallots and cover with plastic to steam for 10 minutes. After steaming, remove the blackened skin from the peppers by scraping with a knife or running under cold water. Remove stems and seeds from peppers, then place all ingredients except olive oil in a blender and puree until smooth. Add oil to emulsify. Adjust seasoning with salt and pepper to taste.
For the crispy cauliflower, cut cauliflower into florets. Whip egg then toss with the cauliflower and drain. Separately, mix together paprika and panko, then toss cauliflower in the mixture until well coated.
In a small sauce pot, heat vegetable oil to 350°F. Fry cauliflower until golden brown, then drain on a paper towel and season with salt to taste. Serve with roasted pepper sauce.
