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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe originally came from my Cajun great grandmother. She didn’t speak any English, but her cooking always received that universally understood Mmmm! I have modernized the recipe, by using purchased crab-boil and Cajun seasoning, instead of her multitude of mixed spices. (Prep. and cook times are a guesstimate ). Ingredients:
1 head cauliflower |
3 ounces crab boil seasoning (net-bag kind) |
1/2 tablespoon salt |
4 eggs (well beaten) |
1/3 cup lemon juice |
4 cups dry breadcrumbs |
1 1/2 tablespoons cajun seasoning (tony chachere's or emeril's essence) |
24 ounces cooking oil |
Directions:
1. Wash head of cauliflower.
2. Place cauliflower in a large pot with enough water to cover.
3. Add the bag of crab-boil, and the salt to the water.
4. Bring to a boil; cook for about 8-10 minutes, or until cauliflower becomes fork tender .
5. When cauliflower becomes tender, remove from heat and allow cauliflower to soak in the spice for about 3-5 minutes (the longer it soaks, the spicier it gets).
6. Remove cauliflower from the water and drain.
7. Cut cauliflower into florets.
8. Place breadcrumbs in a large bowl and mix in the Cajun seasoning.
9. Mix together the beaten eggs and the 1/3 cup lemon juice.
10. Heat enough oil to deep fry the cauliflower to 350°F.
11. Coat each floret in the egg mixture, and then dredge in the breadcrumbs.
12. Deep fry until breadcrumbs turn golden brown, about 2-3 minutes.
13. Drain well on paper towels.
14. Serve with your favorite dipping sauces if desired.
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