BLACKENED CAULIFLOWER BUDS
Steamed cauliflower buds coated with a dry batter mix, then pan-fried with garlic till blackened. Served with a sweet onion mustard sauce! Perfect for restaurant or home!
Serves 2-4 as a first course (sit down to eat) appetizer
1 head fresh cauliflower
1/4 c. dry batter mix (I used Loretta Original Chicken Batter Mix – there are many dry mixes in the grocery, so use whatever type you want)
3 T. extra virgin olive oil, plus additional oil
Wash cauliflower. Break off outer leaves. Core, then scrape off any discolored spots.
Break off buds into bite-size pieces, leaving a small part of the stalk on each piece.
Steam till fork-tender – don’t over-cook, since we’ll be frying them.
Remove from steamer and let sit in colander at room temperature to cool and dry somewhat.
Place dry batter mix in gallon size plastic bag. Place all cauliflower buds in bag; seal. Gently toss till all mix coats the cauliflower.
Heat large cast iron skillet, over medium-high heat, till very hot.
Add oil. When hot, pour cauliflower buds from bag into skillet. Shake skillet to even out buds.
Salt very lightly, then sprinkle as desired with garlic powder.
Fry on all sides till partially blackened on most sides. The cauliflower will absorb the oil, so halfway through, add a little more oil.
Drain on brown paper bag, then transfer to a platter lined with a clean piece of paper bag.
Serve with a dipping sauce of your liking. I used the following:
Sweet Onion Mustard Sauce – Makes 1-1/3 cups
1/3 c. prepared yellow mustard
1 c. Vidalia Onion Salad Dressing – Savory Collection | Taste of Excellence brand
2 T. light brown sugar
2 t. liquid smoke
2 T. extra virgin olive oil
In bowl combine mustard, dressing, brown sugar and liquid smoke. Mix till smooth.
Add extra virgin olive oil; again mix till smooth. Salt to taste.
Position dipping sauce on platter in small dish. If desired garnish with fresh chopped parsley. Serve.
Notes: Steve and I just had this for supper and loved every bite.