As I was eating roasted cauliflower while sipping a beer the other night, I thought: why not combine these two delicious things, and deep fry it? It turned out to be a good thought—these gorgeously golden, celery-seed flecked florets were rich without being heavy and perfectly complemented by a light and sweet rice vinegar sauce served on the side.
Yield 4 servings
for the batter
- 3/4 cup white rice flour
- 1/4 cup cornstarch
- 2 TB chickpea flour
- 1 cup beer
- 2 tsp celery seed
- 1/2 tsp pepper
- 1 tsp salt
for the sauce
- 1 cup water
- 1/2 cup rice vinegar
- 5 TB sugar
- 1 tsp salt
- a few dashes of celery seed
prep for frying
- 3 tsp Ener-G, whisked with 8 TB water
- plenty of canola or grapeseed oil, for frying
- 1 head of cauliflower, separated into florets
- Whisk all of the batter ingredients together until smooth. Set aside.
- To make the sauce, place the water and rice vinegar in a small saucepan. Bring to a boil, then add in the sugar and salt. Stir until dissolved, then remove from the heat. Sprinkle some celery seed over the top and allow to cool.
- Whisk the Ener-G and water together in a small bowl. Set aside.
- Place several inches of oil into a medium saucepan. Place over medium-high heat. After about 7 minutes, throw a pinch of the batter into the oil. If it bubbles up immediately, you are ready to fry.
- Working in batches of 3 florets at a time, toss in the Ener-G/water mixture, then coat in the batter, letting any excess drip back off into the bowl. Using tongs or chopsticks, place into the hot oil, holding it for a few seconds in the oil before releasing it. (Otherwise, the battered cauliflower will stick to the bottom of the pan.) Allow the cauliflower to fry for a few minutes, until golden brown. Remove from the oil and place on paper towels to drain, sprinkling with salt immediately.
- Sprinkle the fried cauliflower with fresh parsley and serve immediately with the sauce.