Fried Cauliflower with Lemon (Sephardic Jewish)

In this take on a traditional Sephardic Jewish dish, culupidia frita con limon, cauliflower are coated in a flour and egg batter, fried and then bathed in lemon juice. As a side or a snack, it's crunchy, tender and brimming with fresh, tangy flavour.

1 (2 lb) head cauliflower, cored and cut into 1" florets
1½ cups all-purpose flour, unbleached
1 Tbsp. lemon zest, freshly grated
1 tsp. ground turmeric
1 tsp. ground cayenne
sea salt
black pepper, freshly ground
5 eggs
Canola oil, for frying

Garnish:
roughly chopped fresh parsley
lemon wedges

Bring a large pot of salted water to a boil; add cauliflower and cook until just tender, about 5 minutes. Using a slotted spoon, transfer to an ice bath until chilled; drain and dry completely with paper towels.

Heat 2" oil in a 6 qt saucepan until a deep fry thermometer reads 350°F (180°C).

Mix together flour, zest, turmeric, cayenne, salt and pepper to a shallow baking dish. Whisk eggs in a bowl.

Working in batches, dip cauliflower in flour, shaking off excess, then egg and once again in flour.

Fry, flipping as needed until golden and crisp, 30 seconds - 1 minute.

Using a slotted spoon, transfer to paper towels to drain; season with salt and pepper.

Garnish with parsley and serve with lemon wedges on the side.

Makes 4-6 servings.