Cook along with Scott as he demonstrates how to make craveable savory zeppole served over a beautiful bed of parmesan cheese!Get the recipe https://foodtv.com/3G7NHx3Subscribe to Food Network http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Cauliflower and Fresh Chile ZeppoleRECIPE COURTESY OF SCOTT CONANTLevel: IntermediateTotal: 2 hr (includes proofing time)Active: 1 hrYield: 24 to 30 zeppoleIngredientsZeppole:1 1/2 teaspoons active-dry yeast1 cup plus 2 tablespoons warm water 2 1/4 cups all-purpose flour 1/2 teaspoon kosher salt 1 quart neutral oil, such as canola, for frying 1/2 head cauliflower, cut into very small florets (2 1/2 cups), roasted until dark (see Cook's Note) 1/2 cup parsley leaves, chopped 1 small jalapeno, seeds removed, finely chopped 1 tablespoon drained capers, roughly chopped Garlic Chips, crushed, recipe follows1 to 2 tablespoon reserved oil from Garlic Chips, recipe followsGarnish:Small wedge Parmesan, for servingChopped chives and parsley leaves, for serving Garlic Chips:6 large cloves garlic, thinly sliced1/2 cup olive oil DirectionsSpecial equipment: a deep-fry thermometerFor the zeppole: Combine the yeast and warm water in a large bowl, let sit for 5 minutes. Combine the flour and salt on low speed in the large bowl of an electric mixer fitted with the dough hook attachment. Drizzle in the yeast mixture and mix until it just comes together, about 1 minute. Transfer the dough to a large bowl, cover and let proof until the dough has doubled in size, about 1 hour.Pour enough canola oil into a large, deep saute pan to measure about 1 inch deep and heat to 370 degrees F over medium-high. Stir the roasted cauliflower, parsley, jalapeno, capers, garlic chips and garlic oil into the proofed zeppole dough. Working in batches of 8 to 10 zeppole at a time, use a spoon to scoop 1-tablespoon balls of dough into the oil and fry, turning occasionally, until golden and crisp, 4 to 5 minutes. Use a slotted spoon or spider to remove to a paper towel-lined plate or baking sheet and season with salt. Repeat with the remaining dough making sure to bring the oil back to temperature in between batches. To garnish: Finely shred the Parmesan onto serving plates and top with the zeppole. Garnish with the chopped chives and parsley. Garlic Chips:Combine the garlic and oil in a small saucepan or skillet. Place over medium heat and cook until the oil begins to simmer and pop lightly and the garlic turns golden brown, 4 to 5 minutes. (Be careful as the garlic will brown quickly and could burn.) Use a slotted spoon or skimmer to immediately remove the garlic chips from the oil to a paper towel-lined plate and let cool. Reserve the garlic oil. Store extra oil refrigerated in an airtight container for up to 3 days.Cooks NoteTo roast the cauliflower, preheat the oven to 375 degrees F, preferably on convection bake. (If you don't have a convection oven, preheat the oven to 410 to 425 degrees F.) Toss the cauliflower florets with 2 tablespoons olive oil and 1/2 teaspoon kosher salt. Roast on a parchment-lined baking sheet until very tender and dark golden brown, 35 to 45 minutes. Cool before adding to the dough.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#ScottConant #FoodNetwork #CauliflowerAndChileZeppoleScott Conant's Cauliflower and Chile Zeppole | Food Networkhttps://www.youtube.com/watch?v=qYnWN_4Vj_0
