CRISPY CAULIFLOWER WITH PARMESAN

By ldelmas

Ingredients

• 2 quarts vegetable oil
• 3 cups shredded Parmigiano-Reggiano
• 12 large eggs, beaten
• 6 cups all-purpose flour
• 2 tablespoons salt
• 3 heads of cauliflower
• Grated zest of 3 lemons, to garnish
• 3/4 cup shredded Parmigiano-Reggiano cheese, to garnish
• 3 tablespoons chopped Italian flat-leaf parsley, to garnish
• Lemon wedges

Preparation

Step 1

Procedure:
In a small deep fryer or 4-to-5 quart pot, heat the oil to 350 F. In a medium bowl, combine the 3 cups Parmigiano-Reggiano and the beaten eggs. In a separate bowl, combine the flour and salt. Using your fingers, dip the cauliflower florets into the egg mixture and then into the flour mixture. Working in batches so the deep fryer isn’t too crowded, fry the florets for 3-4 minutes, until they’re golden brown. Drain them on a paper towel-covered plate. Arrange the florets on a platter and garnish with the lemon zest, Parmigiano-Reggiano, and parsley