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Deep-Fried Cauliflower with Garlic Oil
By Chef Christina Pirello


1 head Organic Cauliflower broken into medium florets 
2 tablespoons Extra Virgin Olive Oil 
3 cloves Organic Garlic thinly sliced 
2 tablespoons Brown Rice Vinegar 
1 tablespoon Paprika Sea Salt 


1 cup Whole Wheat Pastry Flour Sea Salt 
1 teaspoon Baking Powder 
1 teaspoon Kuzu or Arrowroot dissolved in 3 tablespoons Cold Water 
Spring Water or Filtered Water 

Avocado Oil or Light Olive Oil for deep frying 
2 sprigs parsley - finely minced for garnish 


Bring a pot of water to a boil and cook cauliflower until crisp-tender, about 4 minutes. Drain well and set aside. 

Place oil and garlic cloves in a small sauce pan over low heat and cook for 3-4 minutes to infuse the oil with garlic flavor. 

Strain the garlic out of the oil and whisk in vinegar, paprika and sea salt to taste. Set aside to cool. 

Prepare the batter, by whisking together flour, a generous pinch sea salt and baking powder. 

Mix in dissolved kuzu and enough water to create a batter like that for pancakes. Set aside for 15 minutes. 

Place 3-4 inches oil in a deep pot and place over medium heat. 

When the oil is hot (patterns will form in the oil, known as “dancing”), dredge cauliflower in batter to coat. 

Fry until golden and crisp, 2-3 minutes. Drain well and transfer to a parchment-lined baking sheet. 

Place fried cauliflower in a warm oven while frying the balance. 

To serve, arrange fried cauliflower on a platter and drizzle with garlic oil and sprinkle with parsley. Serve immediately. 

Note from Chef Christina Pirello: 

Nothing, nothing, nothing is as satisfying (at least with food) as deep-frying. Crisp, light and oh, so rich, just a few pieces and you are completely sated. And energizing? High heat and nourishing oil come together with the brilliant vitality of garlic to create a strengthening special occasion side dish.