CAJUN-FRIED CAULIFLOWER

Cajun-Fried Cauliflower image

Provided by Berts Kitchen Witch

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

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

Steps:

Wash head of cauliflower.
Place cauliflower in a large pot with enough water to cover.
Add the bag of crab-boil, and the salt to the water.
Bring to a boil; cook for about 8-10 minutes, or until cauliflower becomes "fork tender".
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).
Remove cauliflower from the water and drain.
Cut cauliflower into florets.
Place breadcrumbs in a large bowl and mix in the Cajun seasoning.
Mix together the beaten eggs and the 1/3 cup lemon juice.
Heat enough oil to deep fry the cauliflower to 350°F.
Coat each floret in the egg mixture, and then dredge in the breadcrumbs.
Deep fry until breadcrumbs turn golden brown, about 2-3 minutes.
Drain well on paper towels.
Serve with your favorite dipping sauces if desired.