An Israeli Cauliflower Recipe That Basically Everyone Loves
Prep Time:
40 minutes
Cook Time:
30 minutes
Servings:
4 - 6
Ingredients
  • 1/4 cup white wine vinegar
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • pinch of freshly ground black pepper
  • 5 cups canola oil
  • 1 large head cauliflower
  • 1 cup all-purpose flour
  • 3 teaspoons kosher salt
  • 1 teapoon freshly ground white pepper
  • 1 teaspoon freshly ground pink pepper
  • dried currants
  • pine nuts
  • fresh parsley
Directions
  1. Whisk together the vinegar, honey, and mustard.
  2. Slowly drizzle in the olive oil while whisking to create an emulsion.
  3. Season with the salt and pepper.
  4. Set aside until ready to use. 
  5. In a large, heavy pot, heat the canola oil over medium heat until the temperature reaches 350°F.
  6. Meanwhile, bring a large pot of water to a boil.
  7. To blanch the cauliflower, prepare an ice bath in a large bowl and keep it next to the stove.
  8. Working in small batches, plunge the cauliflower florets into the boiling water for 2 minutes and drop them into the ice bath. Repeat until all the florets are blanched.
  9. Combine the flour, salt, and white and pink pepper in a large resealable plastic bag.
  10. Throw in the florets, seal the bag, and shake, shake, shake until thoroughly coated.
  11. Working in small batches again, carefully drop the florets into the hot oil and fry until golden brown, 3 to 5 minutes.
  12. Using a slotted spoon, transfer the florets to paper towels to drain. 
  13. Transfer to a serving dish and drizzle the vinaigrette over the crispy cauliflower.
  14. Toss together the cauliflower, vinaigrette, and a tiny handful of currants, pine nuts and parsley right before serving.
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