The first of my Thanksgiving side dishes
Thanksgiving is my husbands favorite holiday and he happily takes charge of preparing the turkey, stuffing and gravy.
He does such an awesome job every year, which puts the pressure on me to whip up some tasty side dishes. I am usually a big fan of roasting vegetables, but its Thanksgiving and time to indulge and worry about calories another day. 😉 So for my next few blogs I’m going to share my favorite side dishes that I make every year.
First up: Cauliflower
I believe this side dish came from my father’s side of the family, but did not include the parmesan cheese. I love the taste the cheese gives to the cauliflower and is even more delicious when you use a piece to soak up some gravy.
Here is what you will need:
- head of cauliflower
- 3-4 eggs
- 2 cups flour
- 3/4 cup grated parmesan cheese
- salt & pepper
- Vegetable oil
Here is what you need to do:
Cut the head of cauliflower into good size pieces and steam for about 5 minutes.
While the cauliflower pieces are steaming and getting slightly tender, combine the flour, cheese and large pinch of salt and pepper in a large zip lock bag. Give a good shake and get to beating your eggs.
Time to get yourself set up for some dipping and a shaking. Just dip the cauliflower in the egg and then place it in the bag and shake till coated. I throw a couple of pieces in at a time and start frying while I continue on with coating the rest of the cauliflower. Remember to shake off the excess flour when removing the coated cauliflower from the bag.
Your oil needs to be hot before you start frying up the cauliflower. You want them to get golden brown on each side, so keep turning until they are all done.
Lay your golden brown pieces out on paper towels and give a good sprinkling of kosher salt. Continue on with frying up the rest.
They really are yummy and you won’t be able to resist eating a few while you are finishing up. I place them in an oven proof shallow dish, so they don’t get mushy and then keep them in my warming draw until dinner time.
I think my favorite way to prepare Brussel Sprouts will be next, so make sure to check back in.