Fried Cauliflower

The cauliflower can be par-boiled up to 1 day ahead, cooled completely, and stored in an airtight container in the refrigerator. Pat dry thoroughly before battering and frying. The batter must be made fresh just before frying to maintain the airiness of the whipped egg whites.

Fried cauliflower is best consumed immediately while the coating is crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the coating will soften. To revive, reheat in a 400°F oven on a wire rack for 8-10 minutes until warmed through and the exterior crisps slightly—avoid microwaving, which will make the coating rubbery.