A recipe for fried cauliflower is: 1 head of cauliflower; 2 large eggs; 1/2 cup of flour (optional); 1 1/2 cups or 12 ounces of alioli sauce and olive oil for frying. Salt and pepper are added to taste.
Wash the cauliflower, then break into florets. Cut out the heart of the cauliflower and discard.
Pour an inch of water into a large pot and place a steamer basket inside. Bring the water to a boil and add the cauliflower florets. Cover and let steam for about 10 minutes. Then, drain and let them cool.
Break the eggs into a small mixing bowl and beat them. Pour about a half an inch of the oil into a large skillet and turn the heat to medium. Bring the oil to 355 degrees Fahrenheit.
Dip the florets into the beaten egg, place in the hot oil and brown on all sides. If using the flour, dip the florets into the egg, then the flour.
When the florets are brown, remove them and drain on paper towels. Serve with alioli or other dipping sauce.
The alioli sauce calls for 4 medium to large cloves of garlic; 2 egg yolks; 1 1/2 tablespoons of fresh lemon juice; 1 cup of extra virgin olive oil and salt to taste. The garlic and salt are mashed into a paste and blended with the oil and egg yolks.