Instructions

1. Begin by preparing the cauliflower. Rinse the head of cauliflower under cold water and remove the leaves. Cut the cauliflower into bite-sized florets, ensuring they are roughly the same size for even cooking.
2. In a large pot, bring salted water to a boil. Once boiling, add the cauliflower florets and blanch them for about 3-4 minutes, until slightly tender but still crisp. Drain the cauliflower and set aside to cool.
3. While the cauliflower is cooling, prepare the breading station. In one shallow bowl, place the flour and season it with salt and pepper. In a second bowl, beat the eggs until well combined. In a third bowl, place the breadcrumbs.
4. Once the cauliflower has cooled, take each floret and first coat it in the seasoned flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, roll the floret in the breadcrumbs until fully coated. Repeat this process for all the cauliflower florets.
5. In a large skillet, heat the olive oil over medium heat. Once the oil is hot, carefully add the breaded cauliflower florets in batches, ensuring not to overcrowd the pan. Fry the florets for about 4-5 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to transfer the fried cauliflower to a plate lined with paper towels to drain excess oil. Season with additional salt and pepper if desired.
6. While the cauliflower is frying, prepare the Romesco sauce. In a food processor, combine the roasted red peppers, almonds, garlic, olive oil, and red wine vinegar. Blend until the mixture is smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.
7. Once all the cauliflower is fried, serve it warm alongside the Romesco sauce. Drizzle the sauce over the cauliflower or serve it on the side for dipping. Enjoy your Fried Cauliflower with Romesco Sauce!