Scott Conant’s Cauliflower and Chile Zeppole | Food Network

Cook along with Scott as he shows how to make craveable served over a lovely bed of parmesan cheese!
Get the dish ▶
Register For Food Network ▶

Welcome to Food Network, where finding out to cook is as easy 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 take a look at our finest shows, take you inside our favorite restaurant and be your resource in the cooking area to make sure every meal is a 10/10!

Cauliflower and Fresh
Level: Intermediate
Overall: 2 hr (consists of proofing time).
Active: 1 hr.
Yield: 24 to 30 .



1 1/2 teaspoons active-dry yeast.
1 cup plus 2 tablespoons warm water.
2 1/4 cups versatile 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 till dark (see Cook's Note).
1/2 cup parsley leaves, sliced.
1 little jalapeno, seeds eliminated, carefully sliced.
1 tablespoon drained pipes capers, approximately sliced.
, crushed, dish follows.
1 to 2 tablespoon scheduled oil from , dish follows.


Small wedge Parmesan, for serving.
Chopped chives and parsley leaves, for serving.

Garlic Chips:.

6 big cloves garlic, very finely sliced.
1/2 cup olive oil.


Unique equipment: a deep-fry thermometer.

For the zeppole: Integrate the yeast and warm water in a big 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 accessory. Drizzle in the yeast mix and mix till it just comes together, about 1 minute. Transfer the dough to a big bowl, cover and let evidence up until the dough has actually 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.

Operating 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, till 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 ensuring to bring the oil back to temperature level in between batches.

To garnish: Carefully shred the Parmesan onto serving plates and top with the zeppole. Garnish with the sliced chives and parsley.

Garlic Chips:.

Integrate the garlic and oil in a little pan 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. (Beware as the garlic will brown quickly and could burn.) Utilize a slotted spoon or skimmer to right away eliminate 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.

Cook's Note.

To roast the cauliflower, pre-heat the oven to 375 degrees F, ideally on convection bake. (If you don't have a stove, 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 prior to adding to the dough.

Sign up for our channel to fill on the most recent must-eat dishes, brilliant kitchen area hacks and content from your favorite Food Network reveals.

#ScottConant #FoodNetwork #CauliflowerAndChileZeppole.

Scott Conant's Cauliflower and Zeppole|Food Network.

Scott Conant's Cauliflower and Chile Zeppole | Food Network

You May Also Like

About the Author: Yvette Cook


  1. This is old school Food Network! I miss it so much! Keep making these vids!

  2. I don’t like cauliflower but I would learn the recipe just for you lol 😋 and then my family would eat it.

  3. A great new take on zeppole. And I agree with other commentators that we would appreciate more of these shows and less of the food battles.

  4. exactly what I am looking for. good job. you have to know your audience.

  5. Scott Conant is obviously getting kickbacks from the “Please Consume Our Dreadfully Awful Vegetable Grower’s Council – Cauliflower Division.”

  6. Scott you need some coaching from Bobby to help with your ttt, tongue tied tendencies, and culinary vocabulary , otherwise we can see your earnest efforts come through. This might serve to soften your sharp tongue when critiquing Bobby in the future. Not as easy as he makes it look?

Leave a Reply

Your email address will not be published. Required fields are marked *