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Crispy Cauliflower


For the Cauliflower:
  • One head of fresh cauliflower, florets removed and cut into bite-sized pieces
  • 3 cups California Olive Ranch extra virgin olive oil
  • 1 cup rice flour
  • Sea salt and pepper to taste
  • 1 liter soda water
For the Olivade Aioli:
  • 1 cup Nicoise or Kalamata olives
  • 4 anchovy fillets 1 large egg yolk
  • 1/8 cup capers
  • ½ tablespoon fresh lemon zest
  • 1 tablespoon Dijon mustard
  • ½ cup California Ranch extra virgin olive oil
  • ½ teaspoon black pepper
  • 1 ½ tablespoons flat leaf parsley, finely chopped
  • 1 ½ tablespoons chives, finely chopped


For the Cauliflower:
  • In a large pot, bring 5 cups of salted water to a boil. Once boiling, add cauliflower florets and blanch for 45 seconds.
  • Remove florets from boiling water and immediately place into an ice bath to stop cooking. Once cauliflower is cool, lay out on paper towels to dry.
  • In a large steep-sided pot, add California Olive Ranch extra virgin olive oil and heat to 350 degrees F.
  • In a large bowl, combine rice flour and desired amount of salt and pepper.
  • In small bowl, pour in the soda water.
  • Toss cooled florets in the seasoned rice flour until evenly coated. Remove florets and dunk into soda water. Transfer florets back to rice flour and evenly coat again.
  • Transfer florets to the California Olive Ranch extra virgin olive oil and fry at 350 degrees until lightly browned. Remove cauliflower from the oil and drain on paper towels.
  • While still warm, sprinkle florets with sea salt and serve over olivade aioli.
For the Olivade Aioli:
  • In a large food processor, combine olives, anchovies, capers, lemon zest and Dijon mustard, and pulse to combine.
  • Slowly add the California Olive Ranch extra virgin olive oil to the mixture while pulsing to emulsify.
  • Remove the mixture from the food processor. Stir in pepper, parsley and chives.
  • Cover and refrigerate up to 5 days.

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