Fried Cauliflower with Miso Dressing

From Kevin Naderi, Roost Time: 25 minutes prep time, 3-5 minutes cook time Makes 4-6 servings as a side or appetizer

1 head of cauliflower, leaves, stems and core removed

DRESSING 2 cups mayonnaise 3 tablespoons local honey 2 tablespoons light brown miso paste 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon Sriracha Salt and pepper to taste

GARNISH ¹⁄3 cup pine nuts ¹⁄3 cup thinly sliced scallions Shaved bonito flakes to taste (see note)

Instructions: Heat a heavy, mediumsized pot of oil to 375 degrees. Make sure not to overfill the pot, to prevent boil-overs. You need only enough oil to submerge the food, with at least several inches left at the top of the pot.*

While the oil is heating, break your cauliflower down into florets and reserve.

Prepare the garnish: In a small pan, lightly toast the pine nuts and set aside. Be careful not to burn them. Slice scallions and set aside.

Combine dressing ingredients in a medium-sized bowl and set aside. Fry cauliflower in two or three batches until golden brown, roughly 90 seconds per batch, making sure oil is back up to 375 degrees for each batch. Drain on top of a plate or sheet pan lined with paper towels.

Toss cauliflower with dressing, to taste, along with scallions and pine nuts. Transfer to a serving platter and top with bonito flakes. Serve hot so the bonito dances and the dressing doesn’t separate.

*If grilling, prepare a medium-hot fire and grill the cauliflower until dark brown. If roasting, heat oven to 400 degrees and roast the cauliflower on the top rack until dark brown.

Note: Bonito flakes are available at Asian grocery stores and Central Market. Other stores may have them, too; call ahead to make sure.