Crispy 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!