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Parve
Easy
25 Minutes
Diets 
I initially intended to batter and deep-fry the cauliflower and then offer a dipping sauce too. After the first batch was fried and cooled, however, the taste was fabulous alone. If you are of the camp that just loves to dip, try some duck sauce or sweet chili sauce and enjoy! This is not a hot dish, but it has a nice amount of heat. Recipe by Rivky Kleiman.
32 ounces (910 grams) Beleaf Frozen Cauliflower, completely defrosted and drained
1 cup flour
1/2 teaspoon Haddar Baking Powder
1 tablespoon sriracha sauce
1 teaspoon Gefen Paprika
1 teaspoon salt
1/2 cup water
2 eggs
oil, for frying
Combine all ingredients from flour through eggs in a small bowl.
Fill about one third of a small saucepan with oil and heat over high heat.
Toss cauliflower in batter and coat completely. Drop coated cauliflower by the spoonful into the heated oil and deep-fry for four to six minutes.
Remove with a slotted spoon and lay on a paper towel to absorb the extra oil.
Photography: Daniel Lailah Food Styling: Amit Farber
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Sriracha Sauce Hi There
I live in the far end of a small village. I’d like to know what is Sriracha sauce. How can one prepare it?
If you can post a picture of a can it will even be better! 😉
Thanks
Sriracha sauce is a hot pepper and garlic sauce that is lightly fermented. You can make your own or just substitute your favorite hot sauce or chili sauce.
Thx 🙂