Smoked Cauliflower and Waffles

Serves 4

Stealing a page from soul food, this recipe is a vegetarian riff on chicken and waffles. You can use any kind of waffles you want. You need only two waffles for the recipe, but the rest freeze well. SMOKED CAULIFLOWER 1 head cauliflower Canola oil for deep-frying 1½ cups buttermilk 2 tablespoons unbleached all-purpose

flour 1 extra-large egg ½ cup cornstarch 4 cups cornflakes ¼ cup smoked paprika 1 tablespoon salt 1 tablespoon garlic powder 1 tablespoon onion powder WAFFLES ¾ cup unbleached all-purpose flour ¼ cup cornstarch ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 1½ teaspoons sugar ½ cup whole milk ½ cup buttermilk ¹ / ³ cup canola oil 1 extra-large egg, beaten 1. To smoke the cauliflower: Cut it into wedges and remove as much of the stem as possible, then smoke twice with maple chips, lifting the lid between smokings to let out the moisture. The smoked cauliflower can be stored in the fridge overnight. 2. Make the waffle batter: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt and sugar. In another bowl, whisk together the milk, buttermilk, oil and egg. Whisk the milk mixture into the flour mixture to blend, so no lumps remain. Set aside to rest for 30 minutes. 3. Preheat a waffle iron to its mediumhigh setting. Preheat the oven to warm at its lowest setting (150-200 degrees). 4. Following the manufacturer’s instructions, cook each waffle until golden. Plan on the first waffle being a “test.” Put the waffles on a baking sheet and keep them warm in the oven. You’ll need 1 quart maple chips for smoking. 5. To fry the cauliflower, heat the oil in a large pot to 350 degrees. 6. To make the batter for the cauliflower, mix the buttermilk, flour and egg in a bowl until smooth.

7. Put the cornstarch in a second bowl.

8. Put the cornflakes, paprika, salt,

garlic powder and onion powder in a food processor and pulse until the cornflakes are the size of half a pea (about 10 pulses). Transfer to a third bowl.

9. Dip each piece of cauliflower in cornstarch, then in buttermilk mixture. Shake off the excess liquid and roll in the cornflake mixture. Coat all the cauliflower before moving on to the next step.

10. Deep-fry the battered cauliflower until golden brown, 2 to 3 minutes. TO SERVE: 1. Pour horseradish cream sauce on the plate, enough to cover it, but not too deep. 2. Waffles, which can be at room temperature, go down next. 3. Toss 4 cups dressed maple arugula salad with ¼ cup cauliflower bits, then add about 1 cup of it to each dish. 4. Top with smoked cauliflower, served as hot as possible. 5. Add a few pickled cauliflower pieces to cut the richness of the sauce.