Fried Whole Cauliflower with Lemon Dip

Ingredients:

• 1 large head of cauliflower with stem (about 1.3 kg)
• 1 cup mayonnaise
• Zest and juice of 1 large lemon (about 1 tablespoon zest and 1/4 cup juice)
• 1/4 cup parsley leaves, coarsely chopped
• Vegetable oil, for frying

Preparation:

1. In a medium bowl, combine the mayonnaise, lemon zest and juice, parsley, and a generous pinch of salt and black pepper until smooth. Refrigerate while you fry the cauliflower.
2. Fill a large, deep saucepan halfway with vegetable oil and heat over medium-high heat to 190°C (375°F). Place a rack on a baking sheet.
3. Using a large slotted spoon, carefully lower the cauliflower into the hot oil. The oil may splatter, so be very careful. The head of cauliflower may not be completely submerged, but that's okay. Cook until the cauliflower is golden brown and a knife easily penetrates the florets, 5-7 minutes. Carefully flip the head halfway through.
4. Remove the cauliflower from the hot oil with a large slotted spoon and transfer it to a wire rack on a baking sheet. Season generously with salt. Drain any excess oil, then transfer the cauliflower to a large serving platter. Serve with lemon sauce.