- One head of fresh cauliflower, florets removed and cut into bite-sized pieces
- 3 cups High Phenol Extra Virgin Olive Oil( your choice)
- 1 cup rice flour
- Sea salt and pepper to taste
- 1 liter soda water
- In a large pot, bring 5 cups of salted water to a boil. Once boiling, add cauliflower florets and blanch for 45 seconds.
- Remove florets from boiling water and immediately place into an ice bath to stop cooking. Once cauliflower is cool, lay out on paper towels to dry.
- In a large steep-sided pot, add olive oil and heat to 350 degrees F.
- In a large bowl, combine rice flour and desired amount of salt and pepper.
- In small bowl, pour in the soda water.
- Toss cooled florets in the seasoned rice flour until evenly coated. Remove florets and dunk into soda water. Transfer florets back to rice flour and evenly coat again.
- Transfer florets to the olive oil and fry at 350 degrees until lightly browned. Remove cauliflower from the oil and drain on paper towels.
- While still warm, sprinkle florets with sea salt and serve with your fav dipping sauce.