1 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1 tablespoon capers, chopped
1 clove garlic, minced
Salt to taste
Freshly ground black pepper to taste
Colavita Extra Virgin Olive Oil for frying
Soy flour for dusting
1 large head cauliflower, cored and cut into florets
3 eggs, beaten
To make the aioli, combine the mayonnaise, lemon juice, capers, garlic, salt, and pepper in a small bowl, and stir well to combine. Set aside.
In a medium saucepan, heat enough Colavita Extra Virgin Olive Oil to measure a depth of 2 inches to 350º F. Put the soy flour in a medium bowl and add a handful or two of the cauliflower florets. Toss to dust the cauliflower, then transfer to a sieve set over the bowl of soy flour. Shake off excess, letting it fall into the bowl. Dip the pieces in the beaten egg, and fry until golden brown, 3 to 5 minutes. Transfer to paper towels to drain, and keep warm while you fry the remaining pieces. When all the cauliflower is fried, season with salt and pepper and serve immediately with the aioli for dipping.