Lunch: Fried Cauliflower with Roasted Red Pepper-Walnut Sauce

Recipe by Frank P. Melodia If you think cauliflower isn't for you, let us change your mind. Golden fried florets accompanied by a classic red pepper-walnut dipping sauce should be enough to tempt even the most reluctant veggie-eaters.

This recipe includes superfoods such as:

Lemon

Health benefits of Fried Cauliflower with Roasted Red Pepper-Walnut Sauce

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 medium cauliflower
3 large eggs
1/3 c. grated Parmesan cheese
1/4 tsp. cayenne pepper
1 1/2 c. seasoned breadcrumbs
1/4 c. capers
1 1/4 c. canola oil
Lemon wedges

Instructions

Roasted Red Pepper–Walnut Sauce: Pulse bread and walnuts in a food processor until fine crumbs form. Add remaining sauce ingredients; process until sauce is emulsified and thick.
Fried Cauliflower: Bring a large pot of lightly salted water to a boil; cook cauliflower until almost tender, about 5 minutes. Drain; cool under cold water.
Whisk eggs, cheese, and cayenne in a small bowl; spread breadcrumbs on waxed paper. Dip cauliflower in egg mixture then in breadcrumbs to coat; transfer to a wire rack. Spread capers on a paper towel; let cauliflower and capers air-dry 10 minutes.
Heat 1/4 cup of the oil in a large nonstick skillet over medium heat, until hot. Add capers; fry 1 to 2 minutes, until crisp. Remove from skillet with a slotted spoon; drain on paper towel.
Add remaining 1 cup oil to skillet and heat over medium heat until hot but not smoking. Fry cauliflower, a few pieces at a time, 4 minutes, turning with tongs until golden brown and crisp; drain on paper towel.
Transfer to a serving plate and scatter with fried capers. Serve with Roasted Red Pepper–Walnut Sauce and lemon wedges.

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