Cauliflower soup, pan fried cauliflower, deep fried oyster

Cauliflower soup, crispy cauliflower florets, deep fried oyster

Crispy Cauliflower Florets
1 head cauliflower
olive oil
salt
pepper

Cut some large florets off of the cauliflower and with the bottom of  the florets facing up get 10 vertical cuts that are about 3/8" thick.  Save remaining cauliflower for soup including the stem.  Saute on medium-high heat and season with salt & pepper.  Cauliflower can take a good amount of heat so cook about 5 minutes per side until you get it nice and brown and crispy.  Try not to move it too much and just let it do its thing.

Cauliflower Soup
remaining cauliflower

1 large white potato

1 medium vidalia onion

2 cups veggie stock

olive oil

salt pepper

Cut the cauliflower into 1/2" pieces.  Peel and cut the potato into 1/2" pieces.  Cook the cauliflower and potato in veggie stock until soft (about 10 minutes).  Dice the onion and saute in olive oil until soft and slightly caramelized.  Puree the cauliflower, potato, and sauteed onion, and season with salt and pepper.

Fried Oysters

8 oysters

1/4 cup flour

1/4 cup panko

1 egg

cayenne pepper
salt
pepper

Dry the oysters and roll in seasoned flour and shake of excess.  Dip in egg and then in seasoned panko crumbs.  Deep fry in 350 degree oil until golden brown.  Drain on paper towels.

Ladle soup in a shallow bowl, add crispy cauliflower florets, and place firied oysters on top of the florets