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Parve
Easy
40 Minutes
Diets 
It’s no secret that I love cauliflower. I’ve used it in every way imaginable, but battered in a beer batter and fried until crispy and golden might be one of my most favorite ways. At the very least it’s in my top three. Because who can say no to a big dish of gloriously golden crunchy cauliflower bites? No one, that’s who!
3/4 cup all-purpose flour, such as Glicks
1 and 1/2 teaspoons paprika
1/2 to 1 teaspoon cayenne pepper, to taste
1 teaspoon baking powder
salt
3/4 cup of your favorite beer, or sparkling water
oil, for frying
3/4 cup Gefen BBQ Sauce, plus more for serving
store-bought honey mustard or lemon garlic dressing, for dipping
In a large bowl, mix the flour, paprika, cayenne, baking powder, and a pinch of salt. Add the beer, mixing until just combined. Add the cauliflower and toss well to evenly coat all the florets.
Heat one to two inches of oil in a large skillet over medium-high heat. Fry the cauliflower in batches for four to five minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath. This will keep the cauliflower crisp. (These can also be baked. See directions below.)
Drizzle the cauliflower nuggets with barbecue sauce. Add honey mustard or lemon garlic for dipping.
Photography and Styling by Chay Berger
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Do you thaw the florettes first?
Hi Ilana,
No need to thaw.
Thanks,
Chana Tzirel from Kosher.com