So maybe these are not technically “tots” because we’re not shredding the cauliflower and reforming them into cute cylindrical shapes, but we are deep frying them. I like to strike a balance between healthy and really not healthy at all. So we take this very healthy vegetable, batter it and then fry it. I’m sure there still some nutritional value left right? I just know that when I tell the family that we’re having these for dinner, they cheer “Yay!”. And then my son incessantly says, “I’m so excited for dinner” until we finally eat. Maybe I should learn not to tell him in advanced and just surprise him. I serve these with a great harissa dipping sauce on the side.
Ingredients
1 cup rice flour
1 cup tonic water
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 cup tonic water or club soda
1 head of cauliflower
1 gallon vegetable oil
Preparation
In a deep fryer or in a large pot, heat the vegetable oil to 375 degrees. In a medium sized bowl, combine rice flour and tonic water and whisk together. Then add salt, pepper, paprika, garlic powder and whisk. Set aside. Cut the cauliflower into little florets. Wash, drain and dry them. In batches, drop the florets into the batter, ensure that they are fully coated and then drop them into the oil. move them around in the oil to prevent sticking. When they are golden brown (about 1-2 minutes) remove them with tongs or a skimmer into a bowl or plate lined with a paper towel. Since the batter is seasoned, you don’t really need to sprinkle salt but this is up to your preference. Transfer to a serving platter and serve with Harissa dipping sauce.
Harissa dipping sauce
1/4 cup sour cream
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
1 tablespoon harissa paste
pinch of sea salt
Combine all ingredients in a bowl and serve along with cauliflower.
