Spicy BBQ Cauliflower Bites

• Making The Batter
• Whisk starches, flour, salt, pepper and garlic in a bowl. Add water and mix with a spoon until a batter is formed. The batter needs to be thick enough to completely coat the back of the spoon, but not to thick, so it won’t coat the cauliflower.

Breading The Cauliflower

• Set up your breading station in this order; cauliflower, batter, panko and a plate. Dip the cauliflower into the batter making sure that it is thoroughly coated. Drain off excess batter. Put the battered cauliflower into the breadcrumbs and toss, patting the panko into the batter cauliflower when necessary. To help with the dipping process, I used 2 forks instead of my hands.
• Put the breaded cauliflower into the refrigerator for a minimum of 30 minutes and maximum 24 hours.

Frying Cauliflower

• Heat cooking oil 350°F
• While the oil is heating prepare your sauce. In a large bowl mix the BBQ and sriracha sauce together and set aside.

Double Tap

• Double tapping is a method of deep-frying food at two different temperatures. The first fry, at the lower temperature, focuses on cooking the food. The second fry makes the exterior super crispy, crunchy and less oily.
• Remove the breaded cauliflower from the refrigerator and put into the hot oil. Fry until a light golden beige in color. Because the cauliflower was braised, you don’t have to worry about the interior being undercooked. Once the light golden beige color has been achieved, remove from oil and drain. Allow to cool.

2nd Fry

• Increase temperature of oil to 375°F. Refry the cauliflower bites for 60-90 seconds only. They should be a deep golden brown. Remove from hot oil. Drain for 30 seconds and then put them all into the large bowl with the spicy BBQ sauce. Toss to cover all the bites with sauce, sprinkle with parsley and serve immediately.