Round out your party menu with fried cauliflower with pimentón and aioli tapas!

Fried Cauliflower with Pimentón and Olive Oil from Spain Aioli

Fried cauliflower with pimentón and aioli recipe
Ingredients for the cauliflower

2 dried bay leaves
1-2 teaspoons sea salt
Black peppercorns
1 large head cauliflower, core removed and broken down into florets
About 2 cups tempura batter (either from a packaged mix or homemade)
Extra virgin Olive Oil from Spain

Ingredients for the aioli

1 tablespoon pimentón (Spanish smoked paprika)
1 fresh egg yolk
Juice of 1/2 a lemon
Couple pinches of salt
Extra virgin Olive Oil from Spain

Directions for the cauliflower

Fill a large pot with water, add bay leaves, salt and peppercorns and bring to a boil. Let mixture simmer for 5 minutes. Add cauliflower florets and cook until fork tender, about 10 minutes. Strain cauliflower and place on paper towels to cool and air dry.

Fill a medium-size, heavy sauce pan with 2-3″of Olive Oil from Spain. Heat oil to approximately 375 degrees.

Dip cooked cauliflower florets in tempura batter and drop into the hot oil. Fry for 3-4 minutes or until the cauliflower turns golden brown. Remove cauliflower and place on paper towels to drain any excess oil.

Serve cauliflower florets with a side dish of aioli.

Directions for the aioli

Toast pimentón in a small skillet over medium-low heat until fragrant, about 4 minutes. Blend pimentón together with the egg yolk, salt and lemon juice. Slowly drizzle in extra virgin Olive Oil from Spain, blending continuously, to emulsify the aioli.

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Note: Green beans, zucchini, broccoli or summer squash can be substituted for the cauliflower.

Makes 8 to 10 servings


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