Fried cauliflower has been part of my Thanksgiving experience since I started paying attention to the meal. Before I started noticing food, Thanksgiving meant a big antipasto plate with a weird veggie that tricked you into thinking it was celery but tasted like disgusting licorice, and gross olives. The only saving grace was the mashed rutabagas.
Slowly I became more aware of the food. It began with the wonderful smell that I had never experienced before, that of Parmesan-battered cauliflower hitting hot oil. Heavenly. What I remember most about the fried cauliflower was my Aunt Lorraine frying it up and putting it on a big platter and everyone eating it BEFORE it got to the table. I thought it was an appetizer. WRONG.
But in our house it is an appetizer, a delicious appetizer, so good-tasting that even the pickiest of young eaters scarf them down.
So this is a nod to Aunt Lorraine and her wonderfully delicious fried cauliflower. —Judy at My Well Seasoned Life
WHO: Judy at My Well Seasoned Life is a travel-loving blogger and television producer.
WHAT: Cauliflower florets, cheese-battered and fried.
HOW: Make a simple batter from flour, Parmesan, and water, then fry in hot oil until golden and crispy-edged.
WHY WE LOVE IT: We loved this recipe—loved how the Parmesan flavor really came through after an overnight rest, how well the batter clung to the vegetable florets (no slippage here), and how satisfyingly salty-savory-cheesy the finished product was. The batter would be good with a little heat added, too, or on any number of vegetables. Plus, it's a very easy, very lovable appetizer (or snack, or main course—you decide). —The Editors
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