Sides

Crispy Cauliflower

November 8, 2017

Orange chicken is the bomb and all, but this popcorn cauliflower is absolutely the best veggie alternative of the like and in some senses better depending on preference. ANYWAYS, I hope you enjoyed this version of basically glorified glazed cauliflower tempura that’s just done right…in my humble opinion. Let’s dive in!

Begin by washing, de-stemming, and cutting half a head of cauliflower into bite-size florets…

…and trimming the ends.

In a separate bowl, add 1 cup of flour…

…1 tbsp of baking soda…

…1 tbsp of salt…

..3/4 cup of beer…

…1 tbsp of lemon…

…and mix until ingredients are well combined.

Toss in a handful of cauliflower florets and using a slotted spoon drain off the excess batter before carefully dropping the battered cauliflower into a pan of hot oil (375°F).

Fry until golden brown.

Transfer to baking sheet/cooling rack to strain the excess grease, and repeat.

Once all of the florets have been fried, transfer to the oven and bake at 375°F for an additional 10-15 minutes.

In a small sauce pot on medium to low heat, add in 3 tbsp of fresh lemon juice…

…1/4 cup of honey…

…1 tbsp of brown sugar…

…1 tbsp of apple cider vinegar…

…1 tsp of garlic powder…

…1 tsp of red pepper…

…1 tsp of chopped lemon zest…

…a pinch of salt…

…and 1 tbsp of cornstarch (optional: reducing for longer will achieve the same result of thickening the glaze).

Mix well and reduce until it becomes a sticky syrup.

Once the cauliflower is finished baking transfer it to a large metal bowl.

Coat in the honey lemon glaze.

Add a pinch of fresh thyme and lemon zest.

Give a few tosses and transfer to a serving dish.

I went with a paper cup lined with wax paper for that fair-foods vibe!

Top with another pinch of thyme…

…and lemon zest—all that’s left to do is ENJOY!

Honey Thyme Beer-Battered Cauliflower

Honey Thyme Beer-Battered Cauliflower

Ingredients

    Beer Batter:
  • 1/2 head of cauliflower
  • 1 cup all purpose flour
  • 1 tbsp baking soda
  • 1 tbsp salt
  • 3/4 cup beer
  • 1 tbsp lemon juice
  • Glaze:
  • 1/4 cup honey
  • 3 tbsp lemon juice
  • 1 tsp chopped lemon zest
  • 1 tbsp brown sugar
  • 1 tsp red pepper
  • 1 tsp garlic powder
  • 1 tbsp apple cider vinegar
  • 1 tsp picked thyme leaves

Instructions

  1. Begin by washing, de-stemming, and cutting half a head of cauliflower into bite-size florets—and trimming the ends.
  2. In a separate bowl, add 1 cup of flour, 1 tbsp of baking soda, 1 tbsp of salt, 3/4 cup of beer, 1 tbsp of lemon, and mix until ingredients are well combined. Toss in a handful of cauliflower florets and using a slotted spoon drain off the excess batter before carefully dropping the battered cauliflower into a pan of hot oil (375°F). Fry until golden brown, transfer to baking sheet/cooling rack to strain the excess grease, and repeat. Once all of the florets have been fried, transfer to the oven and bake at 375°F for an additional 10-15 minutes.
  3. In a small sauce pot on medium to low heat, add in 3 tbsp of fresh lemon juice, 1/4 cup of honey, 1 tbsp of brown sugar, 1 tbsp of apple cider vinegar, 1 tsp of garlic powder, 1 tsp of red pepper, 1 tsp of chopped lemon zest, a pinch of salt, and 1 tbsp of cornstarch (optional: reducing for longer will achieve the same result of thickening the glaze). Mix well and reduce until it becomes a sticky syrup.
  4. Once the cauliflower is finished baking transfer it to a large metal bowl and coat in the honey lemon glaze. Add a pinch of fresh thyme and lemon zest. Give a few tosses and transfer to a serving dish. I went with a paper cup lined with wax paper for that fair-foods vibe! Top with another pinch of thyme and lemon zest—all that’s left to do is ENJOY!
http://www.byrontalbott.com/crispy-cauliflower/

| Top Left: Boos Cutting Board | Top Middle: All-Clad Pot | Top Right: Metal Bowl Set |
| Bottom Left: All-Clad Pan | Bottom Middle: Glass Bowl Set | Bottom Right: Sheet Pan |

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