Rodney Strong

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Crispy Fried Cauliflower

Paired with Chalk Hill Chardonnay

INGREDIENTS

1 head cauliflower, divided into bite-sized florets
2 eggs, lightly beaten
¼ cup milk
¼ cup rice flour
¼ cup all-purpose flour
2 tsp kosher salt, plus more to taste
½ tsp ground cumin
½ tsp freshly ground black pepper
2 tsp toasted and ground coriander
½ cup safflower oil

DIRECTIONS

Whisk together eggs and milk. Whisk in flours, salt, and spices. Heat oil in a skillet to about 350 degrees, or until a bit of batter sizzles, but does not smoke. Dip the cauliflower into the batter and drain off excess with your fingers. Gently drop into the hot oil, and fry for 1-2 minutes. Turn and fry other side until golden brown, about 1-2 more minutes. Remove from oil, and drain well on paper towels; season with salt. Serve as a hot appetizer.

Paired with Chalk Hill Chardonnay