Creepy Cauliflower Bites

Name: Creepy Cauliflower Bites
Cook time: 20 min
Yield: 6 servings
Ingredients: 1500 ml neutral frying oil; 120 g all-purpose flour; 40 g cornstarch; 6 g baking powder; 12 g fine salt; 2 g ground black pepper; 3 g garlic powder; 3 g smoked paprika; 180 g cold water; 900 g cauliflower cut into bite-size florets; 80 g black tahini; 20 ml lemon juice; 15 ml soy sauce; 10 g honey; 30 ml water for thinning the sauce; 6 g black sesame seeds for garnish; 6 g chives finely sliced, for garnish

A Halloween snack of battered cauliflower florets fried until crisp and served with a black tahini dipping sauce. The batter stays light enough to fry quickly, while the sauce gives the plate a spooky dark color and a nutty-salty finish.

By Julienne

Cook time: 20 minutes

Servings: 6

Ingredients

1500 ml neutral frying oil
120 g all-purpose flour
40 g cornstarch
6 g baking powder
12 g fine salt
2 g ground black pepper
3 g garlic powder
3 g smoked paprika
180 g cold water
900 g cauliflower cut into bite-size florets
80 g black tahini
20 ml lemon juice
15 ml soy sauce
10 g honey
30 ml water for thinning the sauce
6 g black sesame seeds for garnish
6 g chives finely sliced, for garnish

Instructions

Set up a large heavy pot with 1500 ml neutral oil and heat over medium to 175 C. Line a tray with paper towels. In a large bowl, combine 120 g flour, 40 g cornstarch, 6 g baking powder, 12 g fine salt, 2 g black pepper, 3 g garlic powder, and 3 g smoked paprika. Dry batter mix is uniform and oil reaches 175 C.
Whisk in 180 g cold water until the batter is smooth and thick enough to cling to the cauliflower. Add the 900 g cauliflower florets and turn to coat evenly. All florets are coated in an even, spoon-coating batter.
Working in batches, fry the battered florets for 4 to 5 minutes per batch, turning once, until deep golden and crisp. Do not crowd the pot; keep the oil near 175 C between batches. Transfer each batch to the paper towel-lined tray and season immediately with a small pinch of the total salt if needed, keeping within the 12 g total. Florets are crisp, deeply golden, and no longer doughy at the stem ends.
For the dipping sauce, whisk 80 g black tahini, 20 ml lemon juice, 15 ml soy sauce, 10 g honey, and 30 ml water in a small bowl or saucepan until smooth and spoonable. Stir in the optional 6 g black sesame seeds if using. Sauce is glossy, dark, and pourable but still thick enough to cling to the bites.
Pile the cauliflower on a platter, spoon the sauce into a bowl, and finish with the optional 6 g chives for a fresh green contrast. Snack is ready while the cauliflower is still hot and audibly crisp.