Recipe: Double Zero Cauliflower Antipasti

Double Zero Cauliflower Antipasti

  • Vegetable or canola oil, for frying
  • 1 head cauliflower, cut into florets
  • Bagna Cauda, ​​for serving (see recipe)
  • Spiced yogurt, for serving (see recipe)
  • Chopped Marcona almonds, for garnish
  • In a Dutch oven over high heat, heat 3 inches of oil to 350 degrees. Carefully lower the cauliflower florets into the oil and fry until lightly browned, about 4 minutes. Do not overload the oil. When the cauliflower is golden, remove it and drain it. Continue until all the cauliflower is fried.
  • In a large bowl, combine the fried cauliflower and Bagna Cauda.
  • Spread 4 serving plates with spiced yogurt and garnish with cauliflower. Divide the remaining Bagna Cauda in the bowl between the serving plates. If desired, serve additional spiced yogurt on the side for dipping. Garnish with chopped Marcona almonds. For 4 people.

Nutrition information

Per serving: Per serving: 492 calories (percentage of calories from fat, 86), 7 grams protein, 11 grams carbohydrate, 3 grams fiber, 48 grams total fat (14 grams saturated), 44 mg cholesterol, 373 mg sodium.

Bagna Cauda

The blended oil Double Zero uses for this dish is 75% canola oil and 25% extra virgin olive oil.

Bagna Cauda

  • 1/2 cup mixed oil
  • 4 tablespoons unsalted butter
  • 1/2 (2 ounces) can of anchovies packed in olive oil
  • 1 clove of garlic
  • 1 teaspoon of red wine vinegar
  • Pinch of red pepper flakes
  • Salt and pepper
  • In a medium saucepan, combine the blended oil, butter, anchovies, garlic, vinegar and red pepper flakes over high heat. Bring to a boil then remove from heat. Using an immersion blender, puree the mixture. Alternatively, pour the mixture into the bowl of a blender, let cool for a few minutes, then purée. Season as desired. Keep warm. Makes 1 cup.

Nutrition information

Per serving: Per 1/4 cup serving: 356 calories (97 percent of calories from fat), 2 grams protein, trace carbs, trace fiber, 39 grams total fat (11 grams saturated), 36 milligrams cholesterol , 298 milligrams of sodium.

Spicy yogurt

  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground fennel
  • 1 cup plain full-fat Greek yogurt
  • 1/2 bunch flat-leaf parsley, torn into 3-inch lengths
  • Leaves of 1/2 bunch of basil
  • In a dry skillet, heat the fennel and cilantro over medium heat, stirring constantly, until fragrant, about 30 seconds.
  • In the bowl of a blender, combine the yogurt, parsley, basil and toasted fennel and cilantro. Process until smooth. Can be prepared, then covered and refrigerated, up to 4 hours in advance. Makes 1 cup.

Nutrition information

Per serving: Per 1/4 cup serving: 38 calories (percentage of calories from fat, 37), 2 grams protein, 3 grams carbohydrate, trace fiber, 2 grams total fat (1 gram saturated), 8 milligrams cholesterol, 31 milligrams of sodium.

On the menu at… Double Zero, 1577 N. Decatur Road, Atlanta; 404-991-3666;

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