4 servings
PREP TIME
10 minutes
COOKING TIME
30 minutes
TOTAL TIME
40 minutes
1 head cauliflower (2 pounds),cut into bite-size florets
vegetable oil for deep-frying
1 cup rice flour
2 teaspoons kosher salt
1 teaspoon curry powder
1 cup lager beer
This is one of those sides that make a regular dinner feel special. Curry and lime are a classic combination in Indian cuisine. The cauliflower takes on this beautiful color from the curry, but the lime gives it a tangy sour note that cuts the heat.
In a heavy pot, heat 2 inches of oil to 375°F.
In a large bowl, combine the flour, salt, and curry powder. Whisk in the beer until smooth.
Add a handful of cauliflower florets to the batter and fold to coat them. Lift the florets out one by one, letting the excess drip off, then carefully add them to the oil. Fry the florets until golden and crispy, 3 to 6 minutes per batch. Remove from the oil with a slotted spoon and place on a paper towel–lined baking sheet. Season with salt immediately and repeat with the remaining florets.
Serve with Curry Lime Yogurt Dressing.