# [[Fried Cauliflower with Castelvetrano-Date Relish]] **Prep Time:** 15 minutes **Cook Time:** 12-16 minutes **Yield:** 4 servings ## Ingredients - ½ cup (70g) Castelvetrano olives, pitted and roughly chopped - 4 dates, pitted and finely chopped - 1 serrano chili, seeded and finely chopped - ⅓ cup (79 ml) extra-virgin olive oil - 1 tsp (2g) ground cumin - 1 tbsp (3g) finely chopped parsley - 1 tsp (2g) finely chopped thyme leaves - 3 ½ tbsp (53 ml) freshly squeezed lemon juice, plus more to taste - Kosher salt, to taste - 2 qt (1.9 liters) vegetable oil - 1 head cauliflower, separated into florets - Parmigiano-Reggiano cheese, for topping ## Instructions 1. In a medium bowl, combine the Castelvetrano olives, dates, serrano chili, extra-virgin olive oil, cumin, parsley, thyme, lemon juice, and kosher salt to taste. Mix until thoroughly combined. Set aside. 2. Add the vegetable oil to a 5-quart (4.7-liter) heavy-bottomed pot set over medium-high heat. ==Heat the oil to 375°F (190°C)==. 3. Working in batches, gently lower the cauliflower into the pot, being careful not to overfill the pot. **Fry for 3 to 4 minutes** or until the cauliflower is a deep golden brown and is about 80 percent cooked through. 4. Remove the cauliflower with a spider strainer, let the oil drain from the cauliflower over the pot for a few seconds, and transfer to a medium bowl. Season the fried cauliflower with salt and lemon juice to taste, and gently toss to coat. 5. On a large plate or platter, arrange the cauliflower in a single layer. Cover generously with the olive relish, and finish with freshly shaved Parmigiano-Reggiano cheese over the top.