This crispy cauliflower recipe is something I created and is very easy and delicious. It will no doubt be a winner at your next dinner party.
2 heads of cauliflower
3/4 cup rice flour
1/2 cup cold water (or cold sparkling water)
1/4 teaspoon salt
1/4 teaspoon turmeric
Approx 3 cups of Grape seed oil
1/2 a lemon
Course sea salt or Maldan salt
Fryer or stainless steel saucepan
Grape seed oil for frying. There should be enough so you can completely submerge cauliflower. Note: If you prefer vegetable or canola oil, you can use this also. I just prefer the neutral taste of the grape seed oil.
1 egg yolk
1/4 tsp salt
2 or 3 chipotle chilies in adobo (from the can)
1 tsp white or red wine vinegar
2 wedges of fresh orange (about 2 tablespoons)
2 tsp of lime juice
1/2 cup of olive oil
1/2 cup grape seed oil
Preheat oven to 450 degrees. Cut up cauliflower into 1.5 inch sized florets and rinse thoroughly. Let dry. Place florets evenly on a cookie sheet and bake for about 5 – 7 minutes just until you see a slight color change. It’s important you don’t overcook the cauliflower. Remove cauliflower and let cool completely.
Meanwhile, prepare chipotle mayonnaise. In a Pyrex measuring cup (or blender), combine all the ingredients except the grape seed oil. Using a hand blender, blend the ingredients while slowly adding the grapseed oil just until you have a thick mayo consistency, about 25 seconds. Add salt to taste. If you need more kick, you can add a little of the adobo liquid from the can.
In another large enough bowl, whisk together rice flour, water, salt, and turmeric to make the batter. (If you prefer a little more heat, you can also sprinkle a little bit of cayenne and paprika if you like). If the batter is too thick, simply add a little more water.
Place oil in your fryer and heat to 375°F . Dip some of the florets in batter to thinly coat. Fry coated florets in batches, until golden, 4 to 5 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining florets. Season with salt and drizzle with lemon. Serve with chipotle mayonnaise.