Spicy Cauliflower Recipe

Prepare cauliflower

Wash and cut the cauliflower into bite-sized florets (about 1–1.5 inches). Pat dry thoroughly with paper towels so batter adheres.

In a large bowl whisk together flour, cornstarch, baking powder, paprika, cayenne, garlic powder, salt, and black pepper until evenly combined.

Gradually whisk in cold sparkling water until you have a smooth, slightly thick batter — it should coat the back of a spoon but still be pourable. Chill batter for 10 minutes.

Lightly dust cauliflower florets with 2 teaspoons cornstarch (this helps the batter cling). Heat 1–1.5 inches of vegetable oil in a heavy skillet or pot to 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small drop of batter sizzles and rises.

Working in batches (do not overcrowd), dip florets into the batter, letting excess drip off, and carefully lower into hot oil. Fry until golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined tray and season immediately with a pinch of salt. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Combine diced tomatoes, finely diced yellow onion, chopped cilantro, diced jalapeño, lime juice, and 1/2 teaspoon salt in a bowl. Stir to combine and taste-adjust seasoning. Let rest 10 minutes for flavors to meld.

For the 'deep' element: heat 1/2 cup neutral oil in a small skillet until shimmering. Lightly dust small spoonfuls of the pico (use firm tomato pieces and some onion) with cornstarch and carefully fry spoonfuls for 20–30 seconds per side until edges crisp — this creates crisped pico bites. Drain on paper towels and toss gently back into the remaining fresh pico. Keep warm or serve immediately.

Steam or boil cauliflower until very tender, about 10–12 minutes. Drain well and transfer to a blender or food processor.

Add milk and blend until very smooth. Transfer to a small saucepan over low heat, stir in cream cheese until melted and smooth, then add shredded cheddar a handful at a time, stirring until melted and incorporated. Season with smoked paprika, 1/2 teaspoon salt, and black pepper. Keep warm on lowest heat, stirring occasionally. If too thick, thin with up to 2 tablespoons more milk.

Halve and pit the avocados and scoop into a bowl. Mash to desired texture with a fork.

Stir in chopped cilantro, diced red onion, lime juice, salt, pepper and optional jalapeño. Taste and adjust seasoning. Cover with plastic wrap pressed on the surface to prevent browning until ready to serve.

Combine sliced banana peppers and diced red bell pepper in a small bowl. Stir in rice vinegar, sugar, and 1/4 teaspoon salt. Let sit at room temperature for at least 10 minutes to pickle lightly. Refrigerate for up to 24 hours if making ahead.

Whisk together mayonnaise, chopped cilantro, minced garlic, lime juice and 1/4 teaspoon salt until smooth. Taste and adjust lime or salt. Refrigerate until serving.

Arrange warm fried cauliflower on a serving platter. Spoon or drizzle cauliflower queso over some pieces, leaving others crisp.

Top with spoonfuls of pico deep (include some crisped pico pieces), small dollops of guacamole, and a few teaspoons of presso (pickled peppers) distributed over the cauliflower.

Drizzle cilantro garlic mayo over the top in a thin zig-zag. Garnish with fresh cilantro leaves and serve with lime wedges on the side. Serve immediately while cauliflower is hot and crispy.