French Fried Cauliflower
1 head cauliflower – broken into bite-size nuggets
2 egg yolks
125 ml milk
2½ cups flour
1 tsp white pepper
vegetable oil for frying
Place a pot of water on the stove and bring to the boil. When it reaches boiling point, dump the cauliflower florets in the water and cook for about 2-3 minutes. The idea is to keep the cauliflower firm, but not raw. When the cauliflower is cooked, remove the florets from the pot and immediately place in a bowl of ice-water to stop the cooking process.
Beat the egg yolks and add ½ teaspoon of salt and some white pepper. Gradually beat in 100 g of the flour (keep the rest for the frying process) until it becomes a smooth runny batter. If your batter is too dry, just add a little more milk. Cover with clingfilm and rest in the fridge for at least 30 minutes. When ready to fry up the cauliflower, place the remaining flour in a shallow bowl and season with salt and white pepper.
Heat the vegetable oil in a deep pan( I use my wok) and when the oil is hot, start the frying process.
Dip each floret in the batter, shake the excess batter,toss it into the seasoned flour and lastly straight into the hot oil. Fry until golden brown and crispy, remove from the oil and drain on some kitchen toweling. Season with a sprinkling of Cajun spice and serve immediately.