Cauliflower Bravas

Cauliflower Bravas

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 1 head cauliflower, cut into florets
• 1/4 cup olive oil
• 2 cloves garlic, chopped
• 1 tbsp tomato paste
• 2 tsp smoked paprika
• 1 tsp red pepper flakes
• 1 tbsp cornstarch
• 1 cup vegetable stock
• 1 tsp sherry vinegar
• Neutral oil for frying, such as canola or vegetable oil
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 (12 oz) can soda water, cold
• Cilantro leaves, for garnish

Method:

Heat enough neutral oil for deep frying in a large heavy bottomed pot or Dutch oven to 400 F (204 C).

Heat olive oil in a pan over medium heat. Add the garlic and cook until fragrant, then add the stock. Mix together the tomato, paprika, red pepper, and 1tbsp cornstarch and add to the pan with stock, whisking until combined. Cook on medium heat for about 10 minutes.

In a bowl mix flour, corn starch, baking powder and baking soda. Add cold soda water to batter and whisk until combined.

Dip cauliflower in batter. Add to the neutral oil and fry until crispy and golden brown.

Finish with sauce and cilantro and serve.