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What You Need:
(To Serve: 4 to 6)
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A 1- to 1½-pound head of cauliflower, trimmed and separated into florets
Salt
Vegetable oil or shortening for deep frying
White pepper
½ cup flour
2 eggs, lightly beaten
¾ cup soft fresh crumbs made from French or Italian bread, trimmed of crusts and pulverized in a blender or pulled apart with a fork
6 tablespoons olive oil
2 garlic cloves, peeled and lightly bruised with the flat of a knife
1 tablespoon paprika
2 tablespoons white vinegar
3 tablespoons boiling water
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Translate this recipe:
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| How To Cook: |
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1. Drop the cauliflower florets into enough lightly salted boiling water to cover them by at least 1 inch. Cook briskly uncovered for 8 to 10 minutes, or until the cauliflower shows only the slightest resistance when pierced with the point of a small, sharp knife. Drain on paper towels.
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2. Heat 3 to 4 inches of vegetable oil or shortening in a deep-fat fryer or large, heavy saucepan until it reaches 350° on a deep-frying thermometer.
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3. Sprinkle the florets liberally with salt and a little white pepper, dip them in the flour and shake vigorously to remove the excess. Then dip them in the beaten eggs and into the crumbs.
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4. Turning them with tongs, deep-fry the florets (in two batches if necessary) for about 4 minutes, or until they are golden brown. Drain on paper towels. Then arrange them on a heated platter and drape with foil to keep them warm.
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5. In a 6- to 8-inch skillet, heat the 6 tablespoons of olive oil over low heat until a light haze forms above it. Drop in the garlic cloves and, stirring constantly, cook for 2 or 3 minutes. Then remove them with a slotted spoon.
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6. Add the paprika, vinegar and water to the oil and, stirring constantly, cook for a minute or so. Then pour over the cauliflower, turn the florets about with a spoon to coat them evenly and serve at once.
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