You can’t really plan for anything with a new restaurant. This very simple, unglamorous dish — which has become our signature tapa at Cafe Aion — is just another confirmation of that fact.
People always ask what the secret is to getting the cauliflower so crispy. Breaded? Tempura? Sprinkled with fairy dust after frying?
The embarrassing truth is we do absolutely nothing. Cauliflower is a pretty starchy vegetable, and when you toss the small pieces into really hot oil, the starches turn into sugars and the sugars caramelize.
The result is a very crispy, slightly sweet morsel just right for dipping into velvety saffron yogurt.
A note on frying: Frying is one of those things that is easy in a commercial kitchen, but at home without the right equipment it can be tricky, messy and downright dangerous.
If you’re into doing it at home, I’d suggest getting a little home fryer or a good tall frying pot and a high-heat thermometer (up to 400 degrees).
Be careful. Nothing screws up dinner plans like third-degree burns or a kitchen fire.
Cafe Aion Fried Cauliflower
Ingredients
- 1 head cauliflower
- 2 quarts peanut oil for frying
- 1 tablespoon cumin seeds (toasted and ground)
- 1 lemon
- saffron yogurt
- salt
Directions
Over a medium high heat, bring the oil (in its very safe fryer) to 350 degrees. While the oil is heating, break down your head of cauliflower into nice florets. I begin by slicing it in half top to bottom and trimming off the thickest bottom inch or two of the stalk. From there cut each half into half, into half, into half.
When the cauliflower is prepped and the oil is ready to roll, it won’t take long for the cauliflower to brown and crisp. Have a slotted spoon, salt, cumin and mixing bowl ready. Carefully drop the cauliflower into oil. After two to three minutes, the cauliflower should be turning a dark golden. Scoop and drain the crispy pieces and put in bowl. Sprinkle the still-hot pieces lightly with salt and cumin.
Serve the cauliflower with saffron yogurt and lemon wedges. Enjoy immediately.
Saffron Yogurt
Ingredients
- 1 pint whole milk
- Greek-style yogurt
- Juice of 1 lemon
- Salt
- 1 tablespoon olive oil
- Small pinch of saffron threads
- 3 tablespoons water
Directions
In a very small saucepan over low heat, warm the saffron threads in the water. This will allow the flavor and the coveted color to bleed into the water and then infuse easily into the yogurt. You will want the water to mostly evaporate but let it go too long and you will have a pricey, un-usable, burnt mess on your hands.
While the saffron is doing its thing in the water, mix all the other ingredients together in a bowl. When the saffron liquor has reduced to just under a tablespoon add it to the mix as well, and serve.