Through the wine tour of Australia final yr we had lunch on the Nick O’Leary vineyard within the Canberra district. Each the wines and the restaurant are advisable. One dish all of us favored very a lot was deep fried cauliflower. We favored it a lot that somebody from our group requested for the recipe. They didn’t present actual proportions, however with some experimenting right here is my model. The mixture of cauliflower with smoked paprika and coconut milk works very nicely. At O’Leary this was served with garnishes of pomegranate seeds, smoked chilli salt, guindilla peppers, and uncooked fennel marinated in rice vinegar, fish sauce, mirin, and sugar, however I’ve saved it easy to make it simpler to pair with wine. As a substitute of blanching the cauliflower and marinating afterwards, I made a decision to cook dinner the cauliflower sous vide with the marinade. This preserves the feel and taste of the cauliflower.
Components
Serves 4 as a facet
- 450 grams (1 lb) cauliflower florets
- 1 tsp desk salt
- 1 tsp candy smoked paprika
- 1/4 tsp spicy smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 250 ml (1 cup) coconut milk
- cornflour for dusting
- vegetable oil for deep frying
Directions
Reduce or break the cauliflower into florets.
Mix 1 tsp salt, 1 tsp candy smoked paprika, 1/4 tsp spicy smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder in a big bowl.
Whisk to combine.
Add 250 ml coconut milk.
Whisk to combine.
Add the cauliflower florets and toss till the cauliflower is accomplished coated with the marinade.
Switch to a bag and vacuum seal with a chamber vacuum sealer, or use a ziploc bag and the water displacement methodology.
Prepare dinner sous vide for 1 hour at 85C/185F.
Chill in chilly water. Refrigerate and permit to marinate in a single day. (O’Leary says 5 days and I’ve accomplished that, however I don’t suppose it makes a lot of a distinction.)
Warmth a considerable amount of oil to 180C/350F.
Drain the cauliflower, shaking off extra marinade.
Mud the cauliflower with cornflour.
Deep fry at 180C/350F till golden brown. Permit the cauliflower items to glide into the new oil one after the other somewhat than abruptly to forestall them from sticking collectively and to keep away from cooling off the oil by an excessive amount of. As at all times with deep frying: don’t fry an excessive amount of without delay, so the oil can preserve its temperature.
Permit to empty on kitchen paper earlier than serving. Serve without delay, as a result of the cauliflower will develop into soggy when you enable it to take a seat for too lengthy. You can hold it heat within the oven at about 125C/250F if you are frying the cauliflower in batches.