Spanish-Style Fried Cauliflower With Garlic-Paprika Oil Drizzle

By Joelene

Ingredients

• For the oil drizzle
• 1/2 cup virgin olive oil
• 4 large garlic cloves, peeled and slightly crushed
• 1 tablespoon Spanish paprika
• 2 tablespoons Spanish sherry vinegar
• For the fried cauliflower
• 1 head cauliflower, 1 to 1 1/2 pounds, cut into florets
• Canola oil for deep-frying
• 2 cups all-purpose flour, seasoned aggressively with kosher salt and freshly ground pepper

Preparation

Step 1

Heat the olive oil in a saute pan set over medium heat until hot but not smoking. Add the garlic cloves and cook 2 to 3 minutes. Remove the garlic cloves, squeezing them between two spoons to get as much flavor as possible into the oil. Reduce heat, add the paprika and vinegar and cook for another minute.

Boil cauliflower florets in 1 quart salted, boiling water for 8-10 minutes or until cooked, but not falling apart. Drain and place on paper towels. Heat 4 inches of frying oil in a large, heavy skillet or deep fryer to 350 degrees. Toss the florets in the seasoned flour until well coated; shake off excess flour. Fry the florets, turning with a fork if necessary, for 4 to 6 minutes or until golden brown. Drain on paper towels, place on a serving dish, and drizzle the fried cauliflower florets with the garlic-paprika oil drizzle.

Makes 4 to 6 servings.