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6123956d 968e 44ae a4ac 1bd35e187a51  2017 01 18 18 46 55
Jonathan Jones
Jonathan Jones

Chicken-fried Cauliflower, with a salad of cilantro, shallot, olive, pumello, smoked artichoke, spicebrush vinegar, and remoulade.

For the cauliflower, I simply seasoned the florets and then dipped them in a egg wash, and then seasoned flour. Fry until golden on both sides (doesn't take very long).

For the salad, mix one thinly sliced shallot, a handful of halved green olives, a handful of cilantro leaves, 1/4 cup thinly slices pumello, and a handful of smoked artichoke heart halves in a bowl with a couple tablespoons spicebrush vinegar.

For the remoulade, mix a couple tablespoons Duke's mayo, a couple tablespoons Dijon mustard, a tablespoon of Lao Gan Ma chili crisp, and a tablespoon of Poirier's Cane Syrup in a bowl until well mixed.