Fried Cauliflower with Walnuts and Raisins | [中文字幕] 蜂蜜芥末炸花椰菜拌核桃 

Fried Cauliflower with Walnuts and Raisins
Serve 3-4
1 head cauliflower
½ cup walnuts, roughly chopped
¼ cup raisins
white sesame seeds
few mint, sliver for garnish (optional)
** batter **
¾ cup all-purpose flour
¼ cup cornstarch
1 tsp baking powder
1 tsp paprika
¾ cup ice-cold water
salt & pepper
** dressing/dip **
3 tbsp mayo
1/8 cup rice vinegar
2 tbsp honey
1 tsp Dijon mustard
salt & pepper
Toast walnuts for 2-3 minutes in the oven
Cut cauliflower into bite-sized florets.
Bring a pot of water to boil, blanch cauliflower florets with a bit of salt until cooked but stay firm, about 3-4 minutes. Rinse under cold water and drain.
Mix and whisk all dressing/dip ingredients together. Set it aside for later use.
Mix all the batter ingredients together, coat each florets with the batter, shake off a bit to thin out the batter. Carefully drop each the florets into hot oil and fry until golden brown. Using a slotted spoon, transfer florets to dish with paper towel to drain.
To achieve crispier texture, re-fry the florets under high heat again.
Immediately transfer florets into a deep bowl, add in walnuts, raisins and dressing (you may not need use up all the dressing, I still have half remaining after adding mine). Toss everything together, garnish with white sesame seeds, a pinch of paprika and some slivered mints.
You may use the dressing as a dip for the florets if you like.
Serve immediately.
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蜂蜜芥末炸花椰菜拌核桃
3-4 人份
1 顆花椰菜
½杯 核桃，大致切碎
¼杯 葡萄乾
白芝麻
几片薄荷，切絲，裝飾用
** 麵糊 **
¾杯 中筋麵粉
¼杯 玉米粉
1茶匙 泡打粉
1茶匙 西班牙辣椒粉
¾杯 冰水
胡椒&鹽
** 醬汁/ 蘸料 **
3湯匙 美乃滋
1/8杯 米醋
2湯匙 蜂蜜
1茶匙 芥末
胡椒&鹽
將核桃放入烤箱烤 2-3 分鐘
把花椰菜切成一口大小
將一鍋水燒開，用少許鹽焯一下花椰菜，直到煮熟但保持堅硬，大約 3-4 分鐘。 用冷水沖洗並瀝乾。
將所有醬汁/蘸料混合攪拌在一起。 將其放在一邊以備後用。
將所有麵糊材料混合在一起，在每朵花椰菜沾上麵糊，輕輕搖晃一下，使麵糊變薄。 小心地將每朵花椰菜放入熱油中，炸至金黃色。 用漏勺將花椰菜轉移到有紙巾的盤子裡瀝乾。
讓花椰菜更香脆，在用大火下回炸花椰菜一次。
立即將花椰菜轉移到一個深碗中，加入核桃、葡萄乾和醬汁（你可能不需要用完所有的調料，我加了我的還剩下一半）。 把所有東西都拌在一起，撒上白芝麻，辣椒粉和一些薄荷絲裝飾。
也可以選擇把醬汁當成蘸料，用來沾白菜花。
立即上菜。