Connie’s Sicilian Cauliflower
Nestle a cauliflower into your basket at the market, and it opens up an endless array of possibilities. When you eventually find yourself at the kitchen bench with those snowy-white florets, what will tempt those taste buds?
If this seems overwhelming, allow me to introduce you to my mum’s Sicilian cauliflower. Mum mentioned that cauliflower dipped into flour and water before frying is a staple dish in many Sicilian households, however, Mum has taken it a step further, experimenting with flavours to create an incredibly moorish recipe. They are best enjoyed fresh, however, they do keep well for a couple of days in the fridge and make an excellent quick snack or even a lovely addition to an antipasto platter.
It is a recipe that holds a very special childhood memory for me. Once mum had finished coating the florets in their cheese, parsley and egg batter before frying them in olive oil, only a spoonful of batter would remain in the bottom of the bowl, which was reserved for making a very small omelette, just for me. I always thought that was the best bit, and I still do quite enjoy this morsel when I make the cauliflower for my own family now, quickly popping that little omelette into my mouth before taking the dish to the table.
I guarantee that once you’ve placed these golden florets in front of your dining companions, they will be licking their lips in anticipation. I hope it becomes a much-loved recipe in your home as it has for us.
Serves: Serves 6 as a side
Preparation: 50 minutes
INGREDIENTS
1kg cauliflower florets, cut into large florets
5 eggs
¼ cup parsley, finely chopped
2 cloves garlic, crushed
1 cup of grated pecorino
¼ cup fine breadcrumbs (Mum uses Krummies fine breadcrumbs)
Good pinch of salt
Black pepper
Olive oil, for frying
METHOD
Bring a large pot of water to the boil, blanch cauliflower florets until just tender. Drain and allow to cool to room temperature.
Meanwhile, place the eggs, parsley, garlic, pecorino, salt and a good grind of black pepper into a bowl and whisk to combine. Whisk in the breadcrumbs. It shouldn’t be too thick; if it is, simply add a little water to loosen.
Place a large frying pan over medium-high heat, add in a good glug of olive oil to cover the base and then working in batches, dip the florets into the batter before frying them until golden and crisp. Keep turning them until they are evenly cooked.
Remove from the pan into a serving dish and repeat with the remaining florets.
Just before serving, sprinkle with a good pinch of sea salt flakes. Devour immediately or at room temperature.
Acknowledgement: Generational recipe researched, written and tested by the talented Amy Minichiello.
