In article >, JL > wrote:

> > I have a head of cauliflower that dad bought as well. I'll likely steam
> > it with no flavorings, puree it and make faux whipped spuds out of it
> > with a light amount of butter, cheese and dill weed. Maybe a smidge of
> > granulated garlic. :-)
> >
> > Drag out the Braun stick blender!
>
> Ever try batter dipped, deep fried cauliflower?
>
> Blanch the florets or slices in boiling water, keeping slightly
> underdone, then marinate in oil, salt, pepper, parsley, mashed garlic
> and lemon juice for 1/2 hour and then drain and dip in a light batter
> and deep fry.
>
> Serve on a cloth napkin (or paper towel with a light sprinkling of sea
> salt.
>
> One can also do a shallow fry, a dored cauliflower. Again, blanch and
> then drain, dry, dip in egg and seasoned flower and finish by sautéing
> in butter seasoned with garlic and any other spices one may desire till
> the coating is lightly set and golden browned or "gilded", cauliflower dore.
> --
>
> Mr. Joseph Paul Littleshoes Esq.

Sounds fabulous! Battered and deep fried veggies are the gods. I often
get the tempura ones at the chinese buffet. If I'm going to drag out the
deep fryer tho', I'll get some broccoli and zucchini too and do a batch.
;-d

Maybe next weekend. I'm Q'ing today. I have a batch of thick pork
chops and I started my fire awhile ago and need to go check it.
--
Peace! Om

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