Ingredients:
1 head cauliflower
neutral oil
1 cup rice flour
1/2 cup cornstarch
1/2 teaspoon chili powder
1 cup vegetable stock or water
1 teaspoon soy sauce or tamari
Directions:
Cut the head of cauliflower into bite sized florettes.
Combine rice flour, cornstarch, chili powder, vegetable stock and soy sauce in a medium bowl and whisk until smooth.
Heat a deep skillet over medium-high heat. Add about 1/4 inch oil in the bottom. When the oil is hot, begin dipping pieces of the cauliflower into the batter, allow the extra batter to run off and then place the florets into the hot oil. Continue adding pieces until you have a full layer in the pan. Fry on each side for 2-3 minutes until crispy all over and then transfer to a paper towel lined plate. Be sure to stir the batter between batches, add more oil to your pan if needed and continue cooking the remaining pieces.
Either toss the cauliflower in the sauce mixture or use as a dipping sauce. Serve immediately
Dipping Sauces:
Buffalo
1/3 cup of Earth Balance Margarine (melted)
2/3 cup of Frank's Red Hot Sauce (or other cayenne pepper sauce)
Combine melted margarine and hot sauce and whisk to combine.
Red Curry-Lime
2 tablespoons uncooked Jasmine rice
8 makrut lime leaves
1/4 cup refined coconut oil
1/4 cup red curry paste
2 minced garlic cloves
2 tablespoons soy sauce
2 tablespoons brown or palm sugar
2 tablespoons lime juice
Toast rice and lime leaves in a dry skillet until the rice is deep brown and the lime leaves are fragrant. Grind in a spice grinder. Heat oil in the skillet over medium heat, add curry paste and garlic, cook for about 30 seconds. Remove from heat and whisk in soy sauce, sugar and lime juice. Add the ground rice and lime leaves.
Mango Habanero
1/2 cup frozen mango chunks
1 carrot, sliced thin
1/2 cup apple cider vinegar
1/4 cup water
2 habanero chiles with stems removed
1 tablespoon brown or plam sugar
1 tablespoon catsup
1 shallot, thinly sliced
5 garlic cloves
2 teaspoons white miso
1 teaspoon kosher salt
1/2 teaspoon pepper
Combine all ingredients in saucepan and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 10 minutes. Let cool, then transfer to a blender and process until smooth.
Lemon Pepper
4 tablespoons vegan butter
2 teaspoons pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon ground coriander
1/2 teaspoon kosher salt
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 tablespoon vegan mayonnaise
1 tablespoon white miso
2 tablespoons grated lemon zest (about 2 lemons)
1/4 cup lemon juice
Melt butter, then whisk in remaining ingredients until fully combined.
Notes:
This is a light and crispy batter which I prefer over a heavier batter.
