medtran49
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I make half of this for the 2 of us as part of a small plates meal with 2 or 3 other "bites" dishes. I use the other half of the cauliflower head for Recipe - Mashed cauliflower or Recipe - Cauliflower rice/couscous. We both love the agliata Sauce and it can be used as a dip for other vegetables.
Agliata Sauce
2 cups cubed, day-old or stale rustic Italian bread (no crust)
2 Tbsp red wine vinegar, plus more if needed
2 cloves garlic, smashed
1/2 cup EVOO
3 Tbsp chopped fresh chives
3 Tbsp chopped fresh parsley
Kosher salt
Parmigiano-Crusted Cauliflower:
Kosher salt
1 head cauliflower, cut into bite-size florets
Peanut or other neutral-flavor oil, for frying
1 cup AP flour, plus more if needed
2 large eggs
1 cup fresh breadcrumbs
1 cup small grate Parmigiano-Reggiano
Directions
To make the sauce, toss the breadcrumbs with enough water to completely moisten. Squeeze out excess water and place in a blender with vinegar and garlic. Process until smooth. With blender running, add the chives, parsley and salt, and slowly drizzle in the EVOO. Taste and add salt if needed. Place into a serving bowl.
For the cauliflower, place the florets into a large pot of boiling, salted water and cook for 2 minutes. Remove with a slotted spoon or spider and place into a bowl filled with ice water to stop the cooking process. Remove florets from ice water and place on a paper towel lined platter. Let drain thoroughly.
Pour enough peanut or vegetable oil into a large saucepan and heat until oil temperature is 350 degrees.
Set up a breading station with 1 bowl for flour with a couple big pinches of salt mixed in; 1 bowl for the eggs plus 2 Tbsp water, then beaten; and 1 bowl for the fresh breadcrumbs and cheese mixed together.
Dredge the florets in flour, then dip in egg mixture, then into the bread/cheese mixture. Fry the florets in the oil, do not overcrowd pan, until golden and crispy, 3-5 minutes. Remove to a paper towel lined platter, then to a serving dish. Serve while hot with the agliata sauce.
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