Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Whole Fried Cauliflower
A wonderfully crisp and golden whole fried cauliflower inspired by Sicilian home cooking - simple, rustic and irresistibly moreish.
🛒 Ingredients
▸ For the cauliflower
- ✓ 1 whole cauliflower (about 1 kg)
- ✓ 2 egg yolks
- ✓ 1 whole egg
- ✓ 150 g plain flour
- ✓ 1 salted anchovy, finely chopped
- ✓ Water
- ✓ Extra-virgin olive oil (for frying)
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
There’s something wonderfully theatrical about bringing a whole fried cauliflower to the table - perfectly golden on the outside, tender at its core and gloriously rustic. This Sicilian recipe, shared by Sebastiano Caruso, transforms a humble vegetable into a fragrant, crunchy centrepiece worthy of an autumn supper.
Dipped first in seasoned egg and anchovy, then cloaked in a light, crisp batter, the cauliflower takes on all the warm, savoury notes typical of Sicilian home cooking. It’s a delightful way to surprise guests with a vegetarian dish that is both comforting and distinctly Mediterranean.
👨🍳 Preparation
- 1
Trim away the outer leaves from the cauliflower, then boil it gently in lightly salted water until just tender but still firm enough to hold its shape.
- 2
In a bowl, whisk together the flour, a splash of water and a pinch of salt to create a smooth batter.
- 3
Beat the eggs in a separate bowl, seasoning with salt, pepper and the finely chopped anchovy.
- 4
Dip the whole cauliflower first into the egg mixture, making sure it’s well coated, then into the batter.
- 5
Heat plenty of extra-virgin olive oil in a wide pan or deep-fryer until shimmering. Lower the cauliflower carefully into the oil and fry until deeply golden and crisp on all sides.
- 6
Lift onto kitchen paper to drain away any excess oil.
- 7
Serve the fried cauliflower immediately while piping hot and wonderfully crunchy.
💡 Tips and Variations
For a lighter take, bake the cauliflower in a hot oven after dipping it in the batter. A pinch of thyme or oregano in the batter adds a lovely herbal lift. You can also scatter over a little grated pecorino once fried for a richer finish.
📦 Storage
- • Store leftovers in the fridge for up to 2 days.
- • Do not freeze, as the coating will lose its crispness.
- • Reheat in the oven at 160°C for about 10 minutes until warmed through.
🍷 Pairing
Enjoy this Sicilian fried cauliflower with a glass of Nero d’Avola - its bold character and dark fruit notes pair beautifully with the savoury anchovy and crisp coating.
Thank you for bringing this classic Sicilian recipe to your kitchen. With its golden shell and tender heart, this whole fried cauliflower is sure to earn a place among your favourite autumn dishes. Buon appetito!
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