• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Crispy Cauliflower with Mustard Dipping Sauce

I’ve gotten a tad fry-happy this week. This is not something I would normally admit but if you were to walk into my kitchen right now, you could smell it. And it’s a delicious smell. After pan frying some chicken earlier this week, I had gotten the taste for more frying. As I stared into my refrigerator, I realized I was exhibiting typical fry-addict behavior. Almost everything I saw in the fridge looked totally fryable. Cheese, meat, yogurt (ok, maybe not). I grabbed a bunch of cauliflower, and got to work. It was delicious – crisp, but creamy in the center.

Crispy Cauliflower with Mustard Dipping Sauce

Serves 4 as an appetizer or side dish
Leftover Potential: These actually stay very crisp over time, but they will lose their freshness and taste best warm.

3 Tbsp flour
1/4 cup breadcrumbs
1 Tbsp paprika
1/2 tsp cayenne pepper

1 head cauliflower, cut into bite sixe florets
2 eggs, lightly beaten
salt, as needed

oil, as needed for frying

Mustard Dipping Sauce
3 Tbsp whole grain mustard
1 Tbsp brown mustard
1 Tbsp soy sauce
2 tsp tomato paste
1 tsp apple cider vinegar
black pepper, to taste

1. In a small, shallow bowl, combine the flour, breadcrumbs, and spices. Set aside.
2. Dredge the cauliflower in the eggs to coat. Season the dredged cauliflower with salt, and then toss in the breadcrumb mixture to coat.
3. Heat the oil in a large pot over medium heat (I heated about 1 1/2″ of vegetable oil). Add the florets and fry until crisp and golden, about 4-6 minutes. Sprinkle with additional salt, if desired.
4. Mix all the sauce ingredients together to combine. Serve with the warm cauliflower.


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