Name: Choufleur En Beignets
Ingredients: 1 cauliflower; frying batter; smoking oil; coralline pepper; grated Parmesan cheese

Why it works: Cauliflower and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,113 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Choufleur En Beignets

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Boil the cauliflower until tender and drain it.
Break the cauliflower into neat pieces.
Dip the pieces in the frying batter until fully covered.
Fry the battered pieces in smoking oil until golden brown.
Drain well and dust lightly with coralline pepper and grated Parmesan cheese.
Serve on a napkin.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Cauliflower + peppertop 9% of all pairs

Smell alikemoderate

Cooked together1,113 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Pepper + parmesan cheesetop 14% of all pairs

Smell alikemoderate

Cooked together5,322 recipes

Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
Cauliflower + parmesan cheesetop 19% of all pairs

Smell alikemoderate

Cooked together138 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).