I don’t care for cauliflower, really.
It’s a weird little vegetable, isn’t it? Because it looks like a brain. Also, it’s largely tasteless. I think a lot of fruits and vegetables should come with tags about who will enjoy them. For instance – strawberries: hopeless romantics. Acai: people who love LA. Tomatoes: people who enjoy Julia Child.
Cauliflower: lobotomy patients.
Really. There is almost no redeeming quality.
But! I was buying some broccoli from the corner market the other day (there is a place in midtown Manhattan that calls itself “the corner market” as though we were in 19th century Wales) which has a wildly poor selection of seemingly everything but Monster beverages. The only broccoli I could find came in a pack that was half chopped broccoli, half cauliflower. I asked the owner for only broccoli. He said that was an impossibility. I said “I will make this devilish bargain with you.” I don’t think he found that comical, but, regardless, I brought their broccoli cauliflower mix. I made a lovely broccoli parmesan. But this meant I still had a ton of leftover cauliflower, which some call “Satan’s vegetable.”
I needed to find a way to make it interesting.
The only way I’ve ever actually enjoyed cauliflower was once, years ago, when I had it at a tapas place and it was spicy and lightly fried. So I googled “spanish cauliflower” assuming it would not be an actual thing, and I would just toss the cauliflower in the trash, blithely ignoring the starving children in Africa.
Spanish Style Cauliflower is an actual thing! Here! It’s a thing! It’s called “Coliflor Rebozada.”
And it’s not actually that hard to make. The basic recipe states that you’ll need:
- 1 head cauliflower
- 2 large eggs
- olive oil for frying
- salt to taste
- Spanish paprika
- 1/2 cup flour (optional)
All of which you might have lying around in your fridge. I did! Well, most of it.