Bonus!! Fried Cauliflower…without the deep fryer

In Recipies on July 30, 2012 at 2:43 pm

#2 of my bonus of FOUR quick and easy recipes!

This is a “slightly healthier” version of deep-fried cauliflower. It provides all of the crunch and less of the deep-fat fried flavor than traditional kabak maklee. It’s simple to make and the cleanup is much less intense than with the deep-fried version.

½ head cauliflower (per 2 persons), broken into large florets

½ tsp sugar

4 slices bread

5 TBS olive oil

4 garlic cloves, smashed

½ tsp cumin

salt and pepper

grated hard cheese (e.g. Pecorino Romano)

Heat a pan of water to boiling. Add the sugar to the water. Add the cauliflower and cook until the cauliflower is just getting tender. While the cauliflower cooks, place the bread in a toaster and toast to golden. (It works better to toast stale bread and then let the toast stand on a towel for an hour.) Crumble the toast in a plastic bag into crumbs. Heat the oil over medium high heat. Stir in the garlic and the drained cauliflower florets. Allow the cauliflower to brown a bit, then smash the florets. Do not mash them into a paste. Toss in the toast crumbs and stir until hot throughout. Season with a bit of salt and pepper. Sprinkle with grated hard cheeses.


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