Crispy Cauliflower Recipe

Prep cauliflower

Cut whole cauliflower into bite-sized florets, keeping pieces roughly uniform (about 1–1½ inches). Pat dry thoroughly with paper towels to remove surface moisture.

Make batter

In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. If using the egg, beat it lightly and stir into the dry mix. Gradually whisk in cold sparkling water until you have a thick, slightly loose batter that will coat the florets (you may not need all the water or may need a splash more). Batter should cling but not be soupy.

Coat and rest

Heat a deep skillet or pot with at least 1 inch of neutral oil to 175°C (350°F). Alternatively use a thermometer or test with a drop of batter — it should sizzle and float. Working in batches, toss florets in the batter to fully coat, letting excess drip off for 10–15 seconds.

Fry

Fry coated florets in small batches so oil temperature stays steady. Fry 3–4 minutes per batch, turning as needed, until golden-brown and crisp. Remove with a slotted spoon to a wire rack set over a baking sheet (or paper towels) to drain. Keep warm in a 100°C (210°F) oven if desired while finishing remaining batches.

Alternative oven-roast (optional)

For a lower-oil option, toss florets lightly with a thin batter or a mixture of 2 tbs oil and 2 tbs cornflour, spread on a parchment-lined tray, and roast at 230°C (450°F) for 20–25 minutes, turning once, until crisp and browned.

If your almonds are not toasted, toast them in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 4–6 minutes. Let cool slightly.

In a food processor, combine roasted red peppers, toasted almonds, stale bread, garlic cloves, sherry vinegar, smoked paprika, lemon juice, salt, and pepper. Pulse until roughly combined.

With the processor running, slowly stream in the 1/2 cup olive oil until the mixture becomes a smooth, spreadable sauce. Taste and adjust seasoning with more salt, vinegar, or lemon as needed. If too thick, thin with 1–2 tbs water or additional olive oil.

Place sultana raisins in a small bowl and cover with 1/4 cup hot water. Let sit 5–10 minutes to plump, then drain, reserving a teaspoon of the soaking liquid.

In a small mixing bowl combine plumped raisins, rinsed capers, minced shallot, chopped parsley, olive oil, red wine vinegar, lemon zest, reserved soaking liquid (if needed), salt, and black pepper. Stir to combine and taste; adjust acidity or salt. The relish should be bright, slightly sweet, and briny.

Spread a generous layer of romesco sauce on the serving platter or individual plates.

Arrange the hot crispy cauliflower on top of the romesco. Spoon the sultana raisin and caper relish over and around the cauliflower in small dollops or scatter evenly so each piece gets some relish.

Scatter chopped parsley over the dish, finish with a few pinches of flaky sea salt and a squeeze of lemon juice from wedges. Serve immediately while cauliflower is hot and crisp.