Who knew cauliflower could be so, so good?
While walking down Shuk Machene Yehudah with my children, nieces, and nephews, we heard someone shout, “Gush Katif Cauliflower. Try it!” I stopped in my tracks. Technically, after the disengagement, all the farms relocated and are not in Gush Katif anymore (Gush Katif produce were bug-free greenhouse farms located in Gaza before the disengagement, but the name “Gush Katif” is still associated with bug-free produce).
When we stopped to see what the woman was talking about, we realized she was selling Cauliflower Fries from a tiny two person storefront. What else did they sell?
Besides for the cauliflower fries, they offered a choice of beer. I wasn’t ordering beer, so we asked for a portion of Cauliflower Fries.
“Don’t you want to try a sample first?” I looked around at the gaggle of kids and said, “Isn’t that a bad business move? All the kids will want to sample the fries.”
She laughed and answered me, “Everyone who tastes it orders a large portion.”
Large portion it was! Pudgy little fingers began dipping and eating their cauliflower.
My sister whispered to me, “Please don’t let my kids know they are eating a vegetable.”
And then, of course, like I always tend to do, when I got home, I tried to duplicate the fries myself. I also serve these with sweet chili sauce mixed with mayo.
- 2 pounds frozen or fresh cauliflower florets
- Oil, for frying
- 1 tablespoon lemon juice
- Kosher or sea salt
- 2 eggs
- 1 cup flour
- ½ cup cool water
- 1 teaspoon salt
- 1 teaspoon baking soda
- If using frozen cauliflower, fully defrost the cauliflower and pat dry. You can microwave it for 2 minutes, drain and pat dry.
- In a pot or deep fryer, heat oil to 350ºF.
- In a medium bowl, combine batter ingredients. Toss a few pieces of cauliflower in batter at a time. Add to hot oil and deep fry until golden. Sprinkle with lemon juice and salt. Serve with mayo dipping sauce (below) and or sweet chili sauce.
- ⅔ cup light mayonnaise
- 2 tablespoons lemon juice
- 2 to 3 tablespoons water
- 3 cloves garlic
- ⅛ teaspoon coarse black pepper
- ¼ to ½ teaspoon salt
- In a blender or using an immersion blender, blend all ingredients together.