Fried Cauliflower

Τηγανητό Κουνουπίδι

Serves:
4 people
Prep time:
5 hours
Cook time:
15 minutes

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.

Ingredients

  • 1 cauliflower head
  • Canola oil
  • Plain flour

Method

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  1. Cut a whole head of into small bits, trying to keep the stalks and the heads of each piece in tact
  2. Put the cauliflower pieces into a large bowl and drizzle with a dash of . Toss the cauliflower until they’re all coated evenly—this is to help the stick to it
  3. Finely sieve the flour over the cauliflower, and toss until evenly coated
  4. In a frying pan, heat up 3 tablespoons of oil until very hot
  5. Place each piece of cauliflower into the pan and flip over once golden brown on one side
  6. Once both sides are golden brown, place the cauliflower on a paper towel to dry off any excess oil
  7. Add salt and pepper to taste

From Yiayia's Fridge · page 105