Deep fried Cauliflower with Dill Pickle Aioli
By
Anthony Nicometi Jr
@AnthonyNicometi
1
When I was little, we went on Vacation to Splash Lagoon water park, and in the restaurant, my mom ordered the Deep Fried Cauliflower. After I tried some of hers, I was Hooked! She started making it for me ever since. She served it with Ranch, But as I grew up, I tried different sauces, and this Dill Pickle Aioli works perfectly!
Its incredibly easy, Unbelievably tasty. And a Childhood favorite for me!
(I made this in Culinary class today...and I overcooked it a little bit, The color should be much lighter, Pardon my Mistake!)
Its incredibly easy, Unbelievably tasty. And a Childhood favorite for me!
(I made this in Culinary class today...and I overcooked it a little bit, The color should be much lighter, Pardon my Mistake!)
Ingredients
-
1large head fresh cauliflower (cannot be frozen)
-
1 pkgonion ring batter mix
-
To Tastesalt & pepper
-
DILL PICKLE AIOLI
-
1/2 tspdried dill weed
-
3 Tbspdill pickle juice (brine)
-
1 pinchgarlic powder
-
1 dash(es)cayenne pepper
-
4 Tbsphellmanns mayo
How to Make Deep fried Cauliflower with Dill Pickle Aioli
- Prepare Aioli, Combine, Mayo, Dill, Garlic powder, Cayenne, and Pickle juice, add S&P To taste, Refrigerate until Cauliflower is Cooked and Finished
(May seem a little liquidy, But will thickened when refrigerated) - Mix Your Batter to Package instructions. Allow to sit for 5 minutes
- Cut Cauliflower into medium sized florets (About the size of the Larger ones in your average frozen bag of Cauliflower.)
- Batter Dip, Allow excess to drip off, and drop into 375 degree oil unitl a light Golden Brown and Enjoy!
