A Cauliflower Recipe That's Actually Delicious — Promise!

Photo: Quentin Bacon/Courtesy of Dinner: A Love Story.
Let's face it: You're busy — too busy to mess around with complicated cooking at the end of the day. Still, dinner should be more than just a cup full of cereal and the dream of a brighter tomorrow. Enter: Jenny Rosenstrach, a busy mom who makes dinner happen with style, simplicity, and just the right amount of sizzle. Whether or not you're cooking for kids, we love her easy, delicious approach. In fact, we love it so much, we'll be sharing one of her recipes every week, so you can have a life — and a REALLY good meal, too.
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Cauliflower Everyone Loves
I’m not the only one who finds this dish magical. Apparently, it’s one of Einat’s most-requested items on the menu. I cut back on the amount of oil called for (five cups) in the book, but trust me, the dish still lived up to its name. I served with a simple roast salmon and green salad. Serves 4 to 6; recipe from the beautiful Balaboosta: Bold Mediterranean Recipes to Feed the People You Love .
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)
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.)
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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.
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Jenny Rosenstrach is the author of Dinner: A Love Story and the blog of the same name. She and her husband write The Providers column for Bon Appetit.
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