Crispy Cauliflower

  • 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.

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