Fried cauliflower bites are encased in a thin and crispy, delightfully spiced coating and dipped in a fresh homemade aioli with curry, garlic and lime juice. The secret to the tempura style batter is...
Keyword: beer batter, beer battered cauliflower, cauliflower bites, fried cauliflower, fried cauliflower bites, tempura cauliflower
- 1 medium head cauliflower
- 2 quarts cooking oil peanut oil recommended
- 3/4 cup flour cake/pastry flour recommended, but all-purpose flour will work, don't over mix
- 1 tbsp corn starch
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp red pepper flakes or more to taste
- 1 cup ice-cold beer
- 1 tbsp chilled vodka optional, recommend adding it if using all-purpose flour
- 2 tbsp fresh cilantro finely chopped
- For the Aioli
- 2 egg yolks
- 1 clove garlic grated or minced
- 1 tsp curry powder
- 1 tsp salt
- 2 tsp lime juice
- 1/4 cup olive oil
Wash, drain and break down the cauliflower into florets, about 2-2.5 inches large. Set aside.
Prepare a sheet pan lined with paper towels and a wire mesh ladle. Set aside.
If making the aioli, make it now and set aside (steps below) so you can serve the fried cauliflower bites right away.
In a deep, heavy bottomed frying pan heat the cooking oil to 350 F. Alternatively, if using a fryer set to 350 F.
While the oil is heating up in a medium sized bowl mix the flour, corn starch, salt, baking powder and red pepper flakes.
Add the beer and the vodka (if using) to the flour mixture stirring just enough to incorporate.
Working in batches dip a few cauliflower florets, one at a time in the beer batter and place in the cooking oil.
Fry until golden brown and crispy - about 2 minutes and remove from oil using the wire mesh ladle. Place over the paper towels lined sheet pan.
Scoop out loose batter bits from the oil and continue with the next batch of florets. Serve immediately.
For the Aioli:
Using a mixer beat the two egg yolks.
Add the salt, garlic, curry and lime juice and beat again.
Slowly add the olive oil into the mixture while continuing to beat until all the oil is nicely incorporated.