In the course of 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 really helpful. One dish all of us appreciated very a lot was deep fried cauliflower. We appreciated it a lot that somebody from our group requested for the recipe. They didn’t present precise proportions, however with some experimenting right here is my model. The mix of cauliflower with smoked paprika and coconut milk works very properly. At O’Leary this was served with garnishes of pomegranate seeds and uncooked fennel marinated in rice vinegar, fish sauce, mirin, and sugar, however I’ve stored 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.
Substances
Serves 4 as a aspect
- 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 technique.
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 carried out 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. Enable the cauliflower items to glide into the new oil one after the other moderately than all of sudden to stop them from sticking collectively and to keep away from cooling off the oil by an excessive amount of. As all the time with deep frying: don’t fry an excessive amount of without delay, so the oil can preserve its temperature.
Enable to empty on kitchen paper earlier than serving. Serve without delay, as a result of the cauliflower will develop into soggy in the event you permit it to sit down for too lengthy. You can preserve it heat within the oven at about 125C/250F when you are frying the cauliflower in batches.
