FRIED CAULIFLOWER
WITH CAPER AIOLI

When my Aunt Rosa would make this dish, she'd eat three-quarters of it before she got it to the dinner table. Good thing it's low in carbs. I've substituted soy for regular flour, and that lowers the carbs even more.

            1 cup mayonnaise
            1 tablespoon freshly squeezed lemon juice
            1 tablespoon capers, chopped
            1 clove garlic, minced
            Salt to taste
            Freshly ground black pepper to taste
            Colavita Extra Virgin Olive Oil for frying
            Soy flour for dusting
            1 large head cauliflower, cored and cut into florets
            3 eggs, beaten

Serves 4

To make the aioli, combine the mayonnaise, lemon juice, capers, garlic, salt, and pepper in a small bowl, and stir well to combine. Set aside.

In a medium saucepan, heat enough Colavita Extra Virgin Olive Oil to measure a depth of 2 inches to 350º F. Put the soy flour in a medium bowl and add a handful or two of the cauliflower florets. Toss to dust the cauliflower, then transfer to a sieve set over the bowl of soy flour. Shake off excess, letting it fall into the bowl. Dip the pieces in the beaten egg, and fry until golden brown, 3 to 5 minutes. Transfer to paper towels to drain, and keep warm while you fry the remaining pieces. When all the cauliflower is fried, season with salt and pepper and serve immediately with the aioli for dipping.