Thanksgiving continued...

Far overdue but here nonetheless! Weeks after recovering from stuffing myself silly--pun intended-- I decided to share a family favorite that is a must in our Thanksgiving spread.

Italian Fried Cauliflower

(A family favorite that can be altered to taste. In my opinion, it's perfect!)

1 head cauliflower

Canola oil

6 eggs

Flour to thicken

Pecorino romano

Salt

Pepper

Garlic Powder (optional)

Bring a large pot of water to a boil. Add whole head of cauliflower and boil until al dente.

Break cauliflower into florets.

In a separate boil whisk together eggs, salt (to taste), pepper (to taste), garlic powder, and pecorino romano. Add flour to thicken. Batter should be thinner than pancake batter.

Thoroughly coat cauliflower florets in batter and fry in canola oil until brown on all sides.

Notes:

Pecorino romano is a sharp and salty cheese so coat one small floret in the batter, fry, and taste before adding too much salt. The sharpness of the cheese adds a richness to the dish.

Make sure the batter is thinner than typical batters. This allows it to seep into the crevices of the floret and give the cauliflower more batter-y goodness!