SERVES 4 TO 6
This deep fried cauliflower dish cooked in a tempura batter with a hint of --guess what -- anise!
1 head cauliflower
Flour for dredging
2 large eggs
1 cup flour
Tablespoon of anisette liqueur
Salt and freshly ground black pepper to taste
Remove the outer leaves and core of the cauliflower. Cut the head into florets, leaving the stems about 1 inch long. Wash the cauliflower well in cold water. In a large pot of well-salted water, cook the cauliflower until al dente, about 5 minutes. Drain, let cool, and then pat dry with a towel.
Add eggs to bowl. Add flour a little at a time with a whisk.
Let sit five minutes.
Use deep fryer to cook 2-3 minutes, or until golden brown.
Drain, sprinkle with salt and pepper, and serve immediately.
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