CAULIFLOWER 65

The cauliflower florets have a delicious, rather decadent look to them. If you like things less spicy, feel free to use less Sriracha. You’ll need an instant-read thermometer for monitoring the oil.

1/2 cup (125 mL) tomato ketchup

1/4 cup (60 mL) Sriracha, or as needed

1/4 cup (60 mL) mayonnaise

1 tbsp (15 mL) white wine vinegar

1 tsp (5 mL) curry powder 1/2 tsp (2.5 mL) ground turmeric

1/2 tsp (2.5 mL) ground cumin

1/4 tsp (1 mL) garlic powder

1/2 cup (125 mL) cornstarch

1/2 cup (125 mL) chickpea flour

1 small head cauliflower (about 1 lb/454 g), broken into florets (about 5 cups/1.25 L) Vegetable oil, for frying Salt

Cilantro leaves, whole or chopped, for garnish

1. Place a wire rack inside a rimmed baking sheet. 2. Whisk together the ketchup, Sriracha, mayonnaise, white wine vinegar, curry powder, turmeric, cumin and garlic powder in a mixing bowl. Whisk together the cornstarch and chickpea flour in a pie plate.

3. Add the cauliflower to the ketchup mixture and toss to coat. Use tongs or your clean hands to remove the florets one at a time from the ketchup mixture, shaking off any excess, and place into the cornstarch mixture. Dredge each floret to coat well, then place on the wire rack.

4. Pour enough oil to get 1/2-inch (1.25-cm) depth in a large cast-iron skillet, over medium heat. Once the oil temperature registers 350 F (175 C) on an instantread thermometer, drop in a single floret; the oil should sizzle around it. 5. Working in batches to avoid crowding the pan, fry the florets for 5 minutes, tossing and turning for uniform browning after the first minute.

6. Use tongs to transfer the florets to the wire rack; season lightly with salt right away.

7. Cool for 5 minutes, then sprinkle with cilantro, and serve.

Note: These taste best just after they are made. Stored in a sealed container in the refrigerator, however, they keep well for three days. Reheat for a few minutes at 375 F (190 C) until hot and crisp.