Just about every restaurant has or had a fried cauliflower on the menu….so we’ve had fried cauliflower at a number of places. This cauliflower might be the best I’ve tried and can also be dressed a number of ways so it can fit into any flavor profile because chickpea  is used in Italian,  Indian, French and Mediterranean Dishes. This cauliflower has a super thin but shattering crisp batter. The cauliflower inside is soft, sweet and buttery. It’s so FORKING GREAT that it is delicious plain. Not only is this recipe great it is also FORKING EASY! Usually when I cook I wing things. I started frying up the cauliflower and it was coming out great……and then I stuck my thermometer in the oil…..I had no idea that the temp was so low……..OMG the secret to really great cauliflower is to fry at a low temperature……who knew? My temperature only read at 275 degrees F…..I think that is the secret…..Even roasted cauliflower comes out better and sweeter cooked for longer at a lower temperature (350 F) The fried cauliflower came out with a super thin really crisp shattering batter with a delicious taste. The cauliflower inside was soft, buttery and sweet….It all seemed free of oil too. I ran some into my husband to try….he couldn’t believe how delicious, light and crispy they were with soft cauliflower inside. He ran in the kitchen to sample more and more. I made a Cilantro mint chutney to go with the cauliflower….but really almost any dip you like would be great here.

Ingredients for about 4 servings

1 small – medium cauliflower cut into bit size florets

1/2 cup corn starch

1/2 cup chickpea flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons course sea salt

1/4 teaspoon cayenne pepper

1/2 cup cold water

1/2 cup white vinegar

canola oil for frying

Directions

All the cauliflower must be prepped first.

You can fry the cauliflower in a fryer, sauce pot or large fry pan…Get the oil to 275 degrees F.

Get two large bowls put 1/2 of these ingredients in both bowls. You need to split the bowls because the batter will deflate. HALF the liquid goes in your first bowl and when you are ready for your second bowl THEN you add the liquid to your second bowl when you are ready. You want foamy batter.

Split into two large bowls- corn starch, chickpea flour, baking powder, baking soda, salt, cayenne,

When you are ready to fry then add half the water and half the vinegar to one bowl.

Use tongs to pick up a floret one at a time and dip into batter….Shake off extra batter and place floret in oil.

Don’t crowd pan and fry about 5 minutes on each side.

Use a pan lined with paper towels to catch any extra oil.

Repeat till done.

Every Forking person in the world would love this Cauliflower!