Cauliflower with [Walnuts], Currants, and Fresh Parsley

By miss5elements

Regulars who frequent NYC chef Einat Admony's Mediterranean-meets-Middle Eastern eatery Balaboosta rarely visit without ordering the transcendentally delicious, vinegary yet crispy cauliflower. In her new cookbook, Balaboosta, Admony reveals that flash-frying the florets is the secret to their divine texture: "Each piece is insulated with a light coating of flour," which keeps it from tasting greasy, she explains. Let's just say you'll never consider cauliflower the same bland way again.

Ingredients

• CRISPY CAULIFLOWER
• 5 c canola oil
• 1 lg head cauliflower, cut into bite-size florets
• 1 c all-purpose flour
• 3 t kosher salt
• 1 t freshly ground white pepper
• 1 t freshly ground pink pepper
• Toasted [walnuts]
• Dried currants
• Coarsely chopped fresh parsley
• WHITE WINE VINAIGRETTE
• 1/4 c white wine vinegar
• 2 T honey
• 1 t Dijon mustard
• 3 T EVOO
• 2 t kosher salt
• Pinch freshly ground black pepper

Preparation

Step 1

For the cauliflower:
1. In a lg heavy pot, heat canola oil over med heat until temp reaches 350F (use a candy thermometer to gauge).
2. Meanwhile, bring a lg pot of water to a boil. To blanch florets, prepare an ice bath in a lg bowl & keep it next to the stove. Working in small batches, plunge florets into boiling water for 2 min & drop them into the ice bath. Repeat until all florets are blanched.
3. Combine flour, salt, and white & pink pepper in a lg resealable plastic bag. Throw in florets, seal bag; shake until coated.
4. Working in small batches, carefully drop florets into hot oil. Fry until golden brown, 3-5 min. Using a slotted spoon, lay florets on paper towels to drain.
5. Transfer to a serving dish.

For the vinaigrette:
1. Whisk together vinegar, honey, and mustard, drizzling in EVOO while whisking.
2. Season w/salt & pepper.
3. Drizzle over cauliflower.
4. Toss w/a handful of [walnuts], currants, & parsley; serve.