This recipe encloses the cauliflower in a fluffy and crisp batter, and it is a great addition for our Thanksgiving day feast! Cauliflower lovers will enjoy the WOW flavors, and those who are not the greatest fans of cauliflower will absolutely change their minds!
1 head of fresh cauliflower
3 large eggs
1/2 cup buttermilk
1/2 cup Bisquick
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons chopped parsley
Cut and separate raw cauliflower into florets. Boil until tender but still firm. Plunge cauliflower into a bowl of ice water for about two minutes. Take out of water, drain very well, and pat dry. Whisk eggs, buttermilk, Bisquick, cayenne pepper, salt, pepper, and chopped parsley to create a batter (should be lighter than a pancake batter) coat each piece of cauliflower well. In a sauté pan, warm vegetable oil over medium heat. Fry each floret, turning occasionally, until golden, a few minutes each side. Sprinkle each floret with additional salt.