🥦✨ A Little Bit of Nonna’s Fried Cauliflower to Brighten Up Your Day!
Some days just need a little extra love — and in Nonna Pia’s kitchen, that love often came in the form of a bowl of crispy, golden fried cauliflower. Lightly battered, perfectly seasoned, and pan-fried to a delicate crunch, this humble vegetable turns into an irresistible treat with Nonna’s magic touch.
Whether it was part of a Sunday antipasto spread, a Lenten favorite, or just something she whipped up because the cauliflower looked good at the market, Nonna’s fried version was always a hit. She’d serve it hot with a wedge of lemon or a sprinkle of sea salt — no fancy dips, just real flavor.
The scent alone was enough to bring everyone into the kitchen, sneaking bites off the paper towel-lined plate before it even hit the table. It’s the kind of simple, joyful dish that proves Nonna’s philosophy: “With a little care, even cauliflower can be a star.”
🌼 Nonna Pia’s Fried Cauliflower Recipe
Ingredients:
- 1 medium head cauliflower, cut into small florets
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup grated Parmesan cheese
- Salt & pepper, to taste
- Optional: pinch of garlic powder or paprika
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions:
- Prep the cauliflower:
Steam or boil the florets for 4–5 minutes until just tender. Drain and let cool slightly. - Set up breading station:
In one bowl, whisk eggs with a pinch of salt and pepper. In another, mix flour, Parmesan, and any optional seasoning. - Coat the florets:
Dip each floret in egg, then dredge in flour mixture until well coated. - Fry until golden:
Heat ½ inch of vegetable oil in a frying pan over medium heat. Fry cauliflower in batches, turning until golden and crispy (about 2–3 minutes per side). Drain on paper towels. - Serve hot:
Sprinkle with a touch of salt, squeeze of lemon, and enjoy immediately!
