Name: Crispy Cauliflower, Capers, and Almonds
Yield: 4-6
Ingredients: Vegetable oil for frying; 1 large head of cauliflower, cut into florets; ½ tsp fine sea salt; ½ cup capers, drained well and blotted dry with paper towel; ½ cup toasted almond slivers; ½ cup parsley leaves; 1 Tbsp Moruno; 1 cup Amba aioli (recipe below); -; Add all ingredients to a bowl and mix until sugar is dissolved, and all ingredients are well incorporated.; ½ tsp Amba blend; ¾ cup mayonnaise (160g); 1 Tbsp Dijon mustard (18g); ¼ tsp salt; 2 tsp lemon juice (10g); 1 tsp sugar (6g); 1 Tbsp olive oil (14g); ½ tsp granulated garlic; ¼ tsp Espelette chili, or to taste

The caramelized flavor of cauliflower is addicting. Paired with crispy, briny fried capers, fresh herbs, crunchy toasted almond slivers, simple cauliflower becomes a deliciously complex dish of flavors and textures. Toss it all in Moruno for an earthy crunch. Served on a bold Amba aioli with tart and savory notes this dish is great as a side dish that could outshine the main course. The trick to perfectly caramelized cauliflower is to fry it quickly. Oven roasted (or air fried) cauliflower can be served in its place but the frying really brings the best out of cauliflower in all the nooks and crannies.

Crispy Cauliflower, Capers, and Almonds

Author: Helen Park
Servings: 4-6
Category: Side Dish

Ingredients

Vegetable oil for frying
1 large head of cauliflower, cut into florets
½ tsp fine sea salt
½ cup capers, drained well and blotted dry with paper towel
½ cup toasted almond slivers
½ cup parsley leaves
1 Tbsp Moruno
1 cup Amba aioli (recipe below)
-
Add all ingredients to a bowl and mix until sugar is dissolved, and all ingredients are well incorporated.
½ tsp Amba blend
¾ cup mayonnaise (160g)
1 Tbsp Dijon mustard (18g)
¼ tsp salt
2 tsp lemon juice (10g)
1 tsp sugar (6g)
1 Tbsp olive oil (14g)
½ tsp granulated garlic
¼ tsp Espelette chili, or to taste

Directions

In a heavy bottom sauce pot or Dutch oven, heat the vegetable oil to 350°F and fry the cauliflower until caramelized and just cooked through (about 3 minutes). Fry the cauliflower in small batches to keep the heat of the oil consistent. Drain each batch well on a tray with paper towel or a wire rack.
When all of the cauliflower florets are cooked, season them with the half teaspoon of fine sea salt.
Add the dried capers to the oil and reduce the heat so that the oil is just simmering. Be careful - sometimes when the capers start frying, they can pop and spatter a bit so gently lower the capers in and stand back for a few seconds as they settle.
Continue frying gently until the simmering oil stops bubbling (because the moisture has been fried out of the capers) and remove them from the oil with a DRY fine sieve and drain well on paper towel.
When ready, add the cauliflower, capers, almond, parsley, and Moruno to a bowl and gently toss to combine well.
Smear the Amba Aioli on the bottom of the serving platter and arrange the crispy and caramelized mixture on top of the sauce and enjoy while warm and crispy.