Lunch: Fried Cauliflower with Roasted Red Pepper-Walnut Sauce

Recipe by Frank P. Melodia If you think cauliflower isn't for you, let us change your mind. Golden fried florets accompanied by a classic red pepper-walnut dipping sauce should be enough to tempt even the most reluctant veggie-eaters.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Fried Cauliflower with Roasted Red Pepper-Walnut Sauce

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 medium cauliflower
3 large eggs
1/3 c. grated Parmesan cheese
1/4 tsp. cayenne pepper
1 1/2 c. seasoned breadcrumbs
1/4 c. capers
1 1/4 c. canola oil
Lemon wedges

Instructions

Roasted Red Pepper–Walnut Sauce: Pulse bread and walnuts in a food processor until fine crumbs form. Add remaining sauce ingredients; process until sauce is emulsified and thick.
Fried Cauliflower: Bring a large pot of lightly salted water to a boil; cook cauliflower until almost tender, about 5 minutes. Drain; cool under cold water.
Whisk eggs, cheese, and cayenne in a small bowl; spread breadcrumbs on waxed paper. Dip cauliflower in egg mixture then in breadcrumbs to coat; transfer to a wire rack. Spread capers on a paper towel; let cauliflower and capers air-dry 10 minutes.
Heat 1/4 cup of the oil in a large nonstick skillet over medium heat, until hot. Add capers; fry 1 to 2 minutes, until crisp. Remove from skillet with a slotted spoon; drain on paper towel.
Add remaining 1 cup oil to skillet and heat over medium heat until hot but not smoking. Fry cauliflower, a few pieces at a time, 4 minutes, turning with tongs until golden brown and crisp; drain on paper towel.
Transfer to a serving plate and scatter with fried capers. Serve with Roasted Red Pepper–Walnut Sauce and lemon wedges.

Add a review for Fried Cauliflower with Roasted Red Pepper-Walnut Sauce