Fried Cauliflower with Castelvetrano-Date Relish
Fried cauliflower is probably one of the most underrated vegetable dishes of all time, says chef and cookbook author Joshua Weissman. It’s one of those things you probably say “No” to a million times but then there’s that one time you say, “Well, you know what, I don’t know what else I want, so I might as well try this.” That moment could and should be right now—when you’re reading this, says the chef. You won’t regret it.
The creaminess here doesn’t come from fat, Joshua explains. It comes from the luxurious texture of fried cauliflower. “When slightly overcooked via frying,” he says, “cauliflower has a texture I think is very representative of ‘creaminess’ in a different way than what you’d typically expect.”
This dish makes a wonderful side for a nontraditional Hanukkah meal. Note that the Parmigiano-Reggiano cheese is optional since it’s not kosher. You can either omit it or use kosher Parmigiano-Reggiano, available online from websites like Eataly.
Ingredients
- 1/2 cup (2 1/4 oz./70 g) Castelvetrano olives, pitted and roughly chopped
- 4 dates, pitted and finely chopped
- 1 serrano chile, seeded and finely chopped
- 1/3 cup (3 fl. oz./79 ml) extra-virgin olive oil
- 1 tsp. (2 g) ground cumin
- 1 Tbs. (3 g) finely chopped fresh flat-leaf parsley
- 1 tsp. (2 g) finely chopped fresh thyme
- 3 1/2 Tbs. (1 3/4 fl. oz./53 ml) fresh lemon juice, plus more to taste
- Kosher salt
- 2 quarts (1.9 l) vegetable oil
- 1 head cauliflower, separated into florets
- Parmigiano-Reggiano cheese for topping (optional)
Directions
In a medium bowl, combine the olives, dates, chile, olive oil, cumin, parsley, thyme, lemon juice and salt to taste. Mix until thoroughly combined. Set aside.
Add the vegetable oil to a 5-quart (4.7-l) heavy-bottomed pot set over medium-high heat. Heat the oil to 375°F (190°C).
Working in batches, gently lower the cauliflower into the pot, being careful not to overfill the pot. Fry for 3 to 4 minutes or until the cauliflower is a deep golden brown and is about 80 percent cooked through.
Remove the cauliflower with a spider strainer, let the oil drain from the cauliflower over the pot for a few seconds and transfer to a medium bowl. Season the fried cauliflower with salt and lemon juice to taste and gently toss to coat.
On a large plate or platter, arrange the cauliflower in a single layer. Cover generously with the olive relish and finish with freshly shaved Parmigiano-Reggiano cheese (if using) over the top. Serves 4.
Adapted from Texture Over Taste by Joshua Weissman (DK 2023)