Sides
Fried Cauliflower
Τηγανητό Κουνουπίδι
When she was young, Yiayia was a self-confessed fussy eater. With a lack of meat in her village and her mum’s preference to eat vegetables, Yiayia would often be served fried okra, eggplants (sometimes raw eggplant) and tomatoes, which she would promptly push to the end of the plate and cry about. However, one day Yiayia’s mother had a eureka moment and fried up a whole head of cauliflower, topped simply with salt and lemon. Finally winning her over to love vegetables, that recipe has become beloved by Yiayia for both its taste and its simplicity.
Main
Ingredients
- 1 cauliflower head
- 2 tablespoons canola oil
- 3 tablespoons plain flour (or as much
- needed to cover cauliflower pieces)
- Salt and peper
- Lemon to taste
Method
- Cut a whole head of cauliflower into small bits, trying to keep the stalks and the heads of each piece intact
- Bring a pot filled with water to boil. Carefully add in the cauliflower pieces and let it boil for a few minutes. You want to soften the cauliflower, but not get it mushy
- Take the cauliflower pieces out of the bowl and let them sit for a few minutes
- Once slightly cooled, place the cauliflower pieces into a large bowl and drizzle with canola oil. Toss the cauliflower until everything is coated evenly — this is to help the flour stick to it
- Sift flour over the cauliflower, and toss until evenly coated
- Heat a large frying pan over a high heat and add canola or olive oil, enough to cover the bottom of the pan
- Place each piece of cauliflower into the pan and flip over once golden brown on one side
- Once both sides are golden brown, place the cauliflower on a paper towel to dry off any excess oil
- Add salt, pepper and lemon to taste