Crispy Beer Battered Cauliflower

Prep Time: 10m | Cook Time: 20m | Servings: 2-4

Ingredients

Crispy Cauliflower

• 1/2 cauliflower, cut into florets
• 1/2 cup all purpose flour
• 1 tbsp Cornstarch
• 3/4 cup James Squire Lashes Pale Ale
• 1/2 tsp garlic powder
• 1/4 tsp Salt
• 1/4 tsp pepper
• high heat oil, for frying
• 1/4 +1/8 tsp Paprika
• 1/4 tbsp Garlic powder
• 1/4 tbsp onion powder
• 1/8 tsp White pepper
• 1/2 tsp Salt
• 1 tsp Sugar

Seaweed Mayo

• 2 sheets korean crispy seasoned seaweed
• 1/2 cup mayo
• 1/2 tsp sesame oil
• 1/2 tsp sugar
• 1/2 tsp baby capers
• 1 Pickle, finely chopped
• juice of 1/2 lemon
• 1/4 tsp msg

Instructions

Prep cauli. Cut cauliflower into florets.

Make the batter. In a mixing bowl, combine all the batter ingredients except beer and whisk to combine evenly. Pour in the cold beer and mix until combined and set aside for a few minutes while you mix the dip and heat the oil.

Mix seasoning. Mix all seasoning ingredients in a small bowl and set aside

Mix mayo. Crush or use scissors to cut Korean seaweed into very small pieces and into a bowl. Add all other mayo ingredients then mix well. Taste to see and season to your taste if required. Place in fridge while you fry cauliflower.

Fry cauliflower. Heat a few inches of oil in a large saucepan or wok until 180ºC. Line a plate with paper towel and keep it close to drain fried cauliflower on. When oil comes to temperature, working with one floret at a time, dip into the batter, coat very well then transfer straight into the hot oil. Work in batches so the oil doesn't get too crowded and fry for 3-4 minutes until a deep golden brown (whenever you think it looks done - give it another minute because your cauli will go soggy if it's not fried properly!) Drain on some paper towel and repeat in batches til all the cauliflower is cooked.

Season. Place cauliflower into a bowl and sprinkle over the seasoning mix (you don't have to use it all)

Enjoy. Serve!