The ultimate comfort finger food – buttermilk-fried cauliflower.
Ingredients
1 kg cauliflower
2 2/3 cup buttermilk
2 tbsp tabasco sauce
4 eggs
2 cups flour — or gluten-free flour
2 tsp dried mixed herbs
1 tsp salt
1 tsp cayenne pepper
1 tsp garlic salt
1 tsp sweet paprika
1 tsp celery salt
1 tsp onion powder
vegetable oil – for deep-frying
Method:
Cut cauliflower into 8 cm large florets.
Combine 2 cups buttermilk and the tabasco in a large zip-top bag. Add cauliflower; seal bag, shake until well coated. Refrigerate in a bag for at least 2 hours or overnight.
Preheat the oven to 220 °C/200 °C fan. Line a large oven tray with baking paper.
Drain cauliflower, reserve marinade in a medium bowl. Place cauliflower in a single layer on a tray. Bake for 15 minutes. Reduce the oven to 160 °C/140 °C fan.
Meanwhile, add the remaining buttermilk and eggs to the reserved marinade; whisk to combine. Combine flour, herbs, salt, cayenne, garlic salt, paprika, celery salt and onion powder in a separate large bowl.
Fill a large saucepan or deep fryer one-third full with oil; heat to 180 °C (or until a cube of bread turns golden in 10 seconds).
Working in batches, dust cauliflower pieces in flour mixture; shake to remove excess. Dip into buttermilk mixture, then dust in flour mixture again; shake to remove any excess.
Deep-fry cauliflower, in batches, for 6 minutes or until golden and crisp. Drain on a paper towel. Keep warm in the oven while you cook the remaining cauliflower.
Serve cauliflower with pickles, if you like, drizzled with extra tabasco.
– Food24.com
