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Olive Oil Recipes >>    
CRISPY CAULIFLOWER
For the Cauliflower:
One head of fresh cauliflower, florets removed and cut into bite-sized pieces
3 cups California Olive Ranch extra virgin olive oil
1 cup rice flour
Sea salt and pepper to taste
1 liter soda water

For the Olivade Aioli:
1 cup Nicoise or Kalamata olives
4 anchovy fillets
1 large egg yolk
1/8 cup capers
½ tablespoon fresh lemon zest
1 tablespoon Dijon mustard
½ cup California Ranch extra virgin olive oil
½ teaspoon black pepper
1 ½ tablespoons flat leaf parsley, finely chopped
1 ½ tablespoons chives, finely chopped
3 cups California Olive Ranch extra virgin olive oil
1 cup rice flour
Sea salt and pepper to taste
1 liter soda water
In a large pot, bring 5 cups of salted water to a boil. Once boiling, add cauliflower florets and blanch for 45 seconds. Remove florets from boiling water and immediately place into an ice bath to stop cooking. Once cauliflower is cool, lay out on paper towels to dry. In a large steep-sided pot, add California Olive Ranch extra virgin olive oil and heat to 350 degrees F. In a large bowl, combine rice flour and desired amount of salt and pepper. In small bowl, pour in the soda water. Toss cooled florets in the seasoned rice flour until evenly coated. Remove florets and dunk into soda water. Transfer florets back to rice flour and evenly coat again. Transfer florets to the California Olive Ranch extra virgin olive oil and fry at 350 degrees until lightly browned. Remove cauliflower from the oil and drain on paper towels. While still warm, sprinkle florets with sea salt and serve over olivade aioli. For the Olivade Aioli: In a large food processor, combine olives, anchovies, capers, lemon zest and Dijon mustard, and pulse to combine. Slowly add the California Olive Ranch extra virgin olive oil to the mixture while pulsing to emulsify. Remove the mixture from the food processor. Stir in pepper, parsley and chives. Cover and refrigerate up to 5 days.