Directions

1. 1

   In a shallow bowl, combine flour with salt and pepper. In a second shallow bowl, place the beaten eggs. In a third shallow bowl, spread the fresh breadcrumbs. Set all three bowls in a row for easy access.

2. 2

   Working with one cauliflower floret at a time, dredge it in the seasoned flour, shaking off excess. Dip the floured floret into the beaten egg, then roll it in the breadcrumbs, pressing gently so they adhere. Place on a clean plate and repeat with remaining florets.

3. 3

   Pour vegetable oil into a large deep pot or Dutch oven to a depth of about 2-3 inches. Heat to 350°F over medium-high heat.

4. 4

   Carefully place cauliflower florets into the hot oil in batches, being careful not to overcrowd the pan. Fry for 5-7 minutes until the coating is deep golden brown and the cauliflower is tender when pierced with a fork.

5. 5

   Using a slotted spoon, transfer the cooked cauliflower to a plate lined with paper towels to drain excess oil. Allow to cool slightly. Repeat with remaining cauliflower batches.

6. 6

   While the cauliflower cooks, prepare the caper mayonnaise. In a small bowl, whisk together the mayonnaise, chopped capers, Dijon mustard, and lemon juice until well combined.

7. 7

   Arrange the warm crumbed cauliflower on a serving platter and serve immediately with the caper mayonnaise on the side for dipping.