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Ingredientes
- White Wine Vinaigrette
- 1/4 cup white wine vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon
- 3 tablespoons extra virgin olive oil
- 2 teaspoons kosher salt
- pinch of freshly ground pepper
- Cauliflower
- Canola oil, poured to about a half an inch high in a large, straight-sided skillet or (better) a Dutch oven
- 1 large head cauliflower, cut into bite sized florets
- 1 cup all purpose flour
- 3 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- Dried currants (optional)
- Toasted pine nuts (optional)
- Coarsely chopped parsley (optional)
Direcciones
- 1. Whisk together the vinegar, honey, and mustard. Slowly drizzle in the olive oil and whisk to emulsify. Add salt and pepper and set aside. (Or add all ingredients to a jam jar, seal tightly, hand to your kid, and have him or her shake it like crazy.)
- 2. Bring a large pot of water to boil. Add cauliflower and boil for 2 minutes. Remove with a slotted spoon and drop into an ice bath to stop the cooking. (Or just put it on a paper-towel lined plate, like I did.)
- 3. Combine the flour, salt, and pepper in a large resealable bag. Throw in the florets, seal, and shake until thoroughly coated.
- 4. Heat the oil in you large skillet or a Dutch Oven to medium-high. Working in small batches, carefully drop florets into the oil and fry until golden brown, 3 to 5 minutes. Using a slotted spoon, transfer to paper towel-lined serving bowl.
- 5. Remove paper towel and toss cauliflower with vinaigrette, currants, pine nuts, and parsley.
- Excerpted from Balaboosta by Einat Admony (Artisan Books). Copyright (c) 2013. Photographs by Quentin Bacon.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 633g | |
| Calories 1042 | |
| Calories from Fat 372 | 36% |
| Total Fat 42.23g | 53% |
| Saturated Fat 5.89g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11738mg | 489% |
| Potassium 1223mg | 35% |
| Total Carbs 149.29g | 40% |
| Dietary Fiber 12.4g | 41% |
| Sugars 42.84g | 29% |
| Protein 19.94g | 32% |
