Squash tends to get the starring role in fall spreads, but supporting players like cauliflower—which grows best this time of year—can steal the show when given the right part. Take, for example, this fried cauliflower and chermoula from Sam Davis, the executive chef at the Garden & Gun Club at the Battery Atlanta. A perfect choice for your next autumnal gathering, the fried vegetable is brightened with an herbaceous dip that nods to Davis’s African heritage.
It takes next to no time to prepare. For the chermoula, a veritable garden of fresh herbs and a brief pulse in a food processor with a sprinkle of orange juice and oil will deliver a verdant dressing. And for crunch, break down a head of white cauliflower and prepare a canola bath. Once it’s fried to a nice brown, set it aside on a paper towel, then plate this unsung seasonal hero for a satisfying appetizer.