FRIED CAULIFLOWER WITH PIMENTÓN AND OLIVE OIL FROM SPAIN AIOLI Makes 8 to 10 servings For the cauliflower: 2 dried bay leaves 1-2 teaspoons sea salt Black peppercorns 1 large head cauliflower, core removed and broken down into florets About 2 cups tempura batter (either from a packaged mix or homemade) Extra Virgin Olive Oil from Spain For the aioli: 1 tablespoon pimentón (Spanish smoked paprika) 1 fresh egg yolk Couple pinches of salt Juice of ½ a lemon Extra Virgin Olive Oil from Spain To make cauliflower: Fill a large pot with water, add bay leaves, salt and peppercorns and bring to boil. Let mixture simmer for 5 minutes. Add cauliflower florets and cook until fork tender, about 10 minutes. Strain cauliflower and place on paper towels to cool and air dry. Fill a medium-size, heavy sauce pan with 2-3”of Olive Oil from Spain. Heat oil to approximately 375 degrees. Dip cooked cauliflower florets in tempura batter and drop into the hot oil. Fry for 3-4 minutes or until the cauliflower turns golden brown. Remove cauliflower and place on paper towels to drain any excess oil. To make aioli: Toast pimentón in a small skillet over medium-low heat until fragrant, about 4 minutes. Blend pimentón together with the egg yolk, salt and lemon juice. Slowly drizzle in extra virgin Olive Oil from Spain, blending continuously, to emulsify the aioli. To serve: Serve cauliflower florets with a side dish of aioli. Recipe note: Green beans, zucchini, broccoli or summer squash can be substituted for the cauliflower. .