Fried Cauliflower with Castelvetrano-Date Relish

Prep Time: 15 minutes

Cook Time: 12-16 minutes
Yield: 4 servings

Ingredients

• ½ cup (70g) Castelvetrano olives, pitted and roughly chopped
• 4 dates, pitted and finely chopped
• 1 serrano chili, seeded and finely chopped
• ⅓ cup (79 ml) extra-virgin olive oil
• 1 tsp (2g) ground cumin
• 1 tbsp (3g) finely chopped parsley
• 1 tsp (2g) finely chopped thyme leaves
• 3 ½ tbsp (53 ml) freshly squeezed lemon juice, plus more to taste
• Kosher salt, to taste
• 2 qt (1.9 liters) vegetable oil
• 1 head cauliflower, separated into florets
• Parmigiano-Reggiano cheese, for topping

Instructions

1. In a medium bowl, combine the Castelvetrano olives, dates, serrano chili, extra-virgin olive oil, cumin, parsley, thyme, lemon juice, and kosher salt to taste. Mix until thoroughly combined. Set aside.
2. Add the vegetable oil to a 5-quart (4.7-liter) heavy-bottomed pot set over medium-high heat. Heat the oil to 375°F (190°C).
3. Working in batches, gently lower the cauliflower into the pot, being careful not to overfill the pot. Fry for 3 to 4 minutes or until the cauliflower is a deep golden brown and is about 80 percent cooked through.
4. Remove the cauliflower with a spider strainer, let the oil drain from the cauliflower over the pot for a few seconds, and transfer to a medium bowl. Season the fried cauliflower with salt and lemon juice to taste, and gently toss to coat.
5. On a large plate or platter, arrange the cauliflower in a single layer. Cover generously with the olive relish, and finish with freshly shaved Parmigiano-Reggiano cheese over the top.