September 26, 2019
Villa Bistro Fried Brussels Sprouts and Cauliflower Recipe
Just in time for autumn, this recipe from chef Rui Carvalho of Villa Bistro is one of favourite Downtown dishes and tastes nothing like your momma’s brussels sprouts. During Harvest Fest, October 17 to 20, chef Rui is serving up roasted vegetables alongside a grilled chicken breast in white wine, with your choice of mushroom soup, butternut squash soup or Caesar salad for $30. Find menus for all the participating restaurants online.
Fried Brussels Sprouts and Cauliflower
5 ounces of cauliflower
5 ounces of brussels sprouts
1 fresh lemon
Parmesan cheese, grated
Heat oil in a deep fryer to 365 degrees F or heat a 12-inch skillet over medium-high heat until very hot.
Trim stem of brussels sprouts and cut in half.
Cut cauliflower florets into 1 inch to 2 inch pieces.
Fry vegetables in deep fryer or pan fry pan for about two minutes.
As soon as removed from deep fryer, toss in bowl with salt. Squeeze juice of one lemon and sprinkle parmesan cheese on top.