Christmas Merri-Mint
Peppermint is the versatile culinary champion of the holiday season
Seasoned, battered cauliflower florets fried until crispy and served with a cool, tangy yogurt mint sauce—this dish makes an ideal appetizer for a small gathering this holiday season. For a dairy-free version, replace the yogurt with a thick, non-dairy yogurt alternative (Yoggu brand is my preference).
Instructions
Ingredients for the cauliflower bites:
1 head (650g) cauliflower, washed and cut into bite-sized florets
⅔ cup all-purpose flour
3 Tbsp cornstarch
1½ tsp garlic powder
1 tsp onion powder
½ tsp sea salt
½ tsp ground black pepper
1 Tbsp finely chopped parsley
¾ cup filtered water
vegetable oil for frying
Ingredients for the mint yogurt sauce:
1 cup high fat (10%) plain Greek yogurt
¼ cup mint leaves, washed then finely chopped
1 clove garlic, finely minced or grated
juice of half a lemon
½ tsp sea salt
¼ tsp fresh black pepper
Method
Prepare the sauce
To a small bowl, add all the sauce ingredients and mix until well combined. Cover and refrigerate until ready to use.
Blanch the cauliflower
Prepare an ice bath. In a medium pot, bring plenty of water to a boil (enough to cover the florets), then carefully add the florets and boil for 2–3 minutes, just until tender crisp. Using a slotted spoon, remove the florets and immerse in the prepared ice bath. Remove from the ice bath and drain on paper towel.
Prepare the batter and frying oil
In a medium bowl, sift together the flour, cornstarch, garlic powder, onion powder, salt, pepper and parsley. Add water and whisk until a smooth batter forms.
Heat approximately ½ an inch of vegetable oil in a deep skillet over medium high; the oil will be ready when a drop of batter in the pan instantly sizzles. Adjust the heat slightly if the oil starts smoking.
Batter and fry the cauliflower
Once the oil is ready, individually dredge the cauliflower florets in the batter, tap off excess and carefully place in the hot oil using tongs (watch out for splatter). Repeat with additional florets, making sure not to crowd the skillet (6–8 at a time). Fry for 2–3 minutes on each side or until golden brown and crispy. Remove from the oil and place on a large plate lined with paper towel. Repeat with the remaining florets.
Serve
Arrange the fried cauliflower on a large platter and serve with the mint yogurt dipping sauce. Serve immediately for maximum crispiness.
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