This is a tasty appetizer with Lebanese roots.
1 head cauliflower (washed and dried), cut into small florets
2 tablespoons cornstarch
1 lemon, cut into wedges
1/2 cup crumbled feta
toasted pine nuts
peanut or grape seed oil for frying (or extra virgin olive oil, if baking)
1. Add 3" oil to a medium sized sauce pan (with a high wall). Heat oil on medium high heat until 300 °F, then lower heat to medium until temperature reaches 350 °F.
2. In a dry bowl, toss florets and cornstarch together to remove any excess water. In several batches, fry the floret pieces for about 5-8 minutes (until golden) and then remove from pan to drain on a paper towel lined plate. Keep warm in a low heat oven until all florets are done.
3. Transfer cooked florets to a serving bowl and toss with sea salt. Squeeze fresh lemon juice over the top. Sprinkle feta, parsley and pine nuts.
Baking Option: For a healthier option, preheat oven to 450 °F. Toss cauliflower with extra-virgin olive oil on a baking sheet and roast until golden and tender, about 20 minutes. (Make sure to flip pieces mid-way through baking so that florets are evenly roasted.)