Crispy Cauliflower Florets with Celery Root Remoulade



Crispy Cauliflower Florets with Celery Root Remoulade


Add some sizzle to this classic winter vegetable.

serves 8

Ingredients:
1 head cauliflower, florets only
4 cups of neutral oil (canola, peanut, etc.)
3 eggs, lightly whisked
2 tablespoons water
1/2 cup rice flour (All Purpose Flour is OK too)
salt to taste

Special Equipment:
Candy thermometer
Cooling rack
Roasting pan

Method:

Fill a 2 qt. saucepan with oil. Preheat oil to 350 degrees using a candy thermometer.

Combine eggs and water in a medium mixing bowl. Dip cauliflower florets in egg wash and then dredge through rice flour in a separate bowl.

Tip: Designate one hand for egg wash and the other hand keep dry by shaking the florets in the rice flour bowl.

Submerge the battered florets in the oil and fry for about 5 minutes. They won't brown very much because of the rice flour. Remove from the oil on a drip rack or cake cooling rack and salt liberally.

Tip: Paper towels are too dangerous when deep frying plus they make the food soggy when it comes into contact with the paper.

Celery Root Remoulade

Tip:
Make this ahead of time so you can serve your crispy cauliflower right away!

1 cup (240 g) mayonnaise, homemade or store-bought
2 1/2 tablespoons Dijon mustard
1 teaspoon of sea salt, plus more, to taste
2 tablespoons freshly squeezed lemon juice
freshly ground black pepper
1/4 pounds (1 kg) celery root, brunoise
1 Tablespoon capers, chopped
1 Tablespooon cornichons, brunoise
paprika to taste

Method: Combine all ingredients in a medium bowl and stir well!