Cauli-fornia Dreamin' Recipe
Pickle-brined cauliflower, beer battered & deep fried, spicy ranch, house pickles, tomato
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Ingredients
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Pickle-Brined Cauliflower
Beer Batter
Spicy Ranch
Toppings
Oil for frying
Method
Pickle-Brining the Cauliflower
- 1
Prepare Cauliflower
Cut the cauliflower into small florets, ensuring they are roughly the same size for even cooking.
- 2
Brine Cauliflower
Place the cauliflower florets in a bowl and pour the pickle brine over them. Cover and refrigerate for at least 1 hour, preferably overnight.
Making the Beer Batter
- 3
Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.
- 4
Add Beer
Slowly pour in the beer while whisking to create a smooth batter. The batter should be thick enough to coat the back of a spoon.
Preparing the Spicy Ranch
- 5
Mix Ingredients
In a separate bowl, combine the mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, and hot sauce. Whisk until smooth and well-blended.
Frying the Cauliflower
- 6
Heat Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 7
Batter Cauliflower
Remove the cauliflower from the brine and gently pat dry. Dip each floret into the beer batter, ensuring they are fully coated.
- 8
Fry Cauliflower
Carefully lower the battered cauliflower into the hot oil in batches, being careful not to overcrowd the pot. Fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Assembling the Dish
- 9
Plate the Cauliflower
Arrange the fried cauliflower florets on a serving platter.
- 10
Add Toppings
Top with house pickles and slices of tomato. Serve alongside the spicy ranch for dipping.
