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Ingredients
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Crispy Fried Cauliflower
Caper Yogurt
Method
Crispy Fried Cauliflower
- 1
Prepare cauliflower
Rinse 1 lb cauliflower and cut into bite-size florets (about 1–1.5 inch). Pat dry thoroughly on paper towels so the batter will adhere.
- 2
Make batter
In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. In a separate small bowl whisk 1 large egg with 3 tbs cold sparkling water until combined. Pour the wet into the dry and mix briefly; batter should be thick but pourable. If too thick, add up to 1 tbs more cold water. Chill batter 5 minutes in the refrigerator.
- 3
Heat oil
Pour about 1 cup neutral oil into a large sauté pan to a depth of roughly 1/2 inch (or use a deep fryer). Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and rises to the surface immediately.
- 4
Coat and fry
Working in a few small batches to avoid crowding, dip florets into the batter to coat evenly, allowing excess to drip back into the bowl. Carefully add 6–8 florets to the hot oil and fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch depending on floret size. Use a slotted spoon to transfer fried cauliflower to a wire rack set over a baking sheet or paper towels to drain. Repeat with remaining florets, keeping finished pieces in a warm oven (200°F/95°C) if desired.
- 5
Finish
When all batches are done, sprinkle the fried cauliflower with a little extra kosher salt to taste and garnish with 2 tbs chopped fresh parsley and a squeeze of 1/2 lemon if using.
Caper Yogurt
- 6
Combine sauce ingredients
In a small bowl combine 1 cup plain Greek yogurt, 2 tsp chopped capers, 1 tbs fresh lemon juice, 1 tsp extra-virgin olive oil, 1 tsp minced garlic, and 1 tbs finely chopped fresh dill or parsley. Stir until smooth.
- 7
Season and rest
Season the yogurt with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt as needed (add a little more lemon juice or capers if you prefer brighter flavor). Let the sauce rest at room temperature for 10 minutes to meld, or refrigerate up to 2 hours in advance.
- 8
