Harissa Aioli:
2 cloves garlic, pressed:
¼ teaspoon kosher salt:
½ cup mayonnaise:
2 tablespoons vegetable oil:
2 tablespoons dried harissa:
1 tablespoon lemon juice:
Salt and pepper, to taste:
Crispy Cauliflower:
Vegetable oil as needed for frying:
1 medium head cauliflower:
1 ½ cups Karoun Greek Yogurt:
¼ cup vegetable oil:
2 tablespoons curry powder:
1 tablespoon honey:
1 teaspoon kosher salt:
Mash garlic with salt in a small bowl. Whisk in mayonnaise, oil, harissa and lemon juice. Season to taste with salt and pepper. Aioli can be made a few days ahead and stored in the refrigerator.
Preheat deep fryer to 350°F. Cut cauliflower into bite sized florets and set aside. In large mixing bowl, whisk together yogurt, vegetable oil, curry powder, honey and salt. Add cauliflower to the mixing bowl and toss to coat thoroughly. Cauliflower may be prepared up to the point and held covered, in refrigerator. Fry florets in prepared deep fryer until golden brown and crispy, about 15 seconds. Drain pieces on paper towel. Season with salt and serve with Harissa Aioli.
Recipe courtesy of Brandon Parker from Spread Kitchen in Los Angeles, CA
