Cauliflower with Red Pepper Walnut Sauce

By Meals_by_Mel

Ingredients

• Roasted Red Pepper-Walnut Sauce:
• 1 medium (1 1/2-pound) cauliflower, cored, cut into 11⁄2-inch-long florets
• 3 large eggs
• 1/3 cup(s) grated Parmesan cheese
• 1/4 teaspoon(s) cayenne pepper
• 1 1/2 cup(s) seasoned breadcrumbs
• 1/4 cup(s) capers, rinsed and drained well
• 1 1/4 cup(s) canola oil
• Lemon wedges, for garnish
• 2 slice(s) white bread
• 1/2 cup(s) toasted walnuts
• 1 jar(s) (12-ounce) roasted red peppers, drained well
• 2 clove(s) garlic
• 2 tablespoon(s) red wine vinegar
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper
• 1/2 cup(s) olive oil

Details

Servings 8

Preparation

Step 1

Roasted Red Pepper–Walnut Sauce: Pulse bread and walnuts in a food processor until fine crumbs form. Add remaining sauce ingredients; process until sauce is emulsified and thick.

Fried Cauliflower: Bring a large pot of lightly salted water to a boil; cook cauliflower until almost tender, about 5 minutes. Drain; cool under cold water.

Whisk eggs, cheese, and cayenne in a small bowl; spread breadcrumbs on waxed paper. Dip cauliflower in egg mixture then in breadcrumbs to coat; transfer to a wire rack. Spread capers on a paper towel; let cauliflower and capers air-dry 10 minutes.

Heat 1/4 cup of the oil in a large nonstick skillet over medium heat, until hot. Add capers; fry 1 to 2 minutes, until crisp. Remove from skillet with a slotted spoon; drain on paper towel.

Add remaining 1 cup oil to skillet and heat over medium heat until hot but not smoking. Fry cauliflower, a few pieces at a time, 4 minutes, turning with tongs until golden brown and crisp; drain on paper towel.

Transfer to a serving plate and scatter with fried capers. Serve with Roasted Red Pepper–Walnut Sauce and lemon wedges.