LT Burger’s Chef Laurent Tourondel shares his recipe for cauliflower fritti.

Chef Laurent Tourondel

Chef Laurent Tourondel’s Guest-Worthy Recipe:

Cauliflower Fritti

WHY? This dish is a wonderful item that can be easily adapted for events. It is showcased across multiple event menus at SECOND, and is also featured at Tourondel’s Chelsea restaurant, L’Amico. It’s extremely versatile and ideal for cocktail parties or backyard barbecues — individually skewered and easy to eat in one to two bites. The dish is vegetarian as well, ideal for a large crowd.


For the garlic anchovy lemon vinaigrette

0.3 oz salted anchovy filets, chopped and smashed
0.3 oz garlic, finely chopped
0.2 oz lemon juice, freshly squeezed
0.2 oz capers, chopped
0.7 oz Parmesan, grated
0.4 oz Pecorino
3 oz extra virgin olive oil

For the cauliflower tempura

3 heads cauliflower florets
16 oz tempura flour (extra crispy)
14 oz cold sparkling water
1 whole egg
1 tsp baking soda
2 Tbsp salt
1 Tbsp ground peppercorn


For the garlic anchovy lemon vinaigrette

Put chopped anchovies, garlic, lemon juice, and capers in a bowl. Stir in the Parmesan and Pecorino and add the olive oil. Salt and black pepper to taste.

For the cauliflower tempura

In a metal mixing bowl, add the flour and place the bowl in the freezer for 10 minutes, then add the baking powder, baking soda, salt, ground pepper, and cold sparkling water and mix with chopsticks to a heavy cream texture. Cool down and keep over ice.

Dip the cauliflower florets into the batter and partially fry. Finish the tempura cauliflower in the fryer to golden brown and transfer to a medium size metal bowl and add pecorino and anchovy dressing and toss.

Place the cauliflower tempura on a wide, colored bowl and skewer each floret. Finish with more Pecorino anchovy dressing, chopped parsley, olive oil, and grated Parmesan.

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