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Ingredients
1 head cauliflower
1 ½ cups self-rising flour
1 teaspoon sugar
½ teaspoon kosher salt
Few grinds black pepper
1 12-ounce bottle of beer
Vegetable oil for deep frying
½ cup all-purpose flour
Nutritional analysis per serving (6 servings)
39 grams carbs; 451 calories; 21 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 29 grams fat; 3 grams fiber; 506 milligrams sodium; 6 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Break the cauliflower into fairly large florets. Bring a large pot (⅔ full) of salted water to a boil. Add the florets and cook 1 minute. Immediately drain and plunge them into cold water to cool. Drain again and pat dry between paper towels.
- Step 2
Combine the self-rising flour, sugar, salt and pepper. Stir in the beer and set the batter aside.
- Step 3
In a large kettle or deep fryer, heat the oil until it is very hot. Put the all-purpose flour on a plate and roll the florets in the flour to coat. Working in batches, dip them into the batter and fry, turning until they are golden brown, about 3 to 4 minutes. Drain on paper towels and serve immediately with the Cauliflower-and-White-Bean Brandade and the Stilton Rouille (see recipes) on the side.
- Step 4
In a large kettle or deep fryer, heat the oil until it is very hot. Put the all-purpose flour on a plate and roll the florets in the flour to coat. Working in batches, dip them into the batter and fry, turning until they are golden brown, about 3 to 4 minutes. Drain on paper towels and serve immediately with the Cauliflower-and-White-Bean Brandade and the Stilton Rouille (see recipes) on the side.
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