- 1 1/2 cups all-purpose flour
- 2 teaspoons canola oil, plus 6 cups for frying
- 2 teaspoons coriander seeds, lightly crushed
- 2 teaspoons red pepper flakes
- 1 1/2 (12-ounce) bottles beer
- 1 large head cauliflower, stem removed, broken into bite-size pieces, washed and thoroughly dried
- 1 tablespoon smoked paprika
- 1/4 cup fresh cilantro leaves, washed and dried
In a medium bowl, combine the flour, 2 teaspoons canola oil, coriander seeds, and red pepper flakes. Stir to blend. Whisk in the beer. Set aside in a warm place for 15 to 20 minutes. It will puff up slightly, like bread dough.
Gather the cauliflower in a medium-size bowl and use a small strainer to sprinkle it with an even layer of the paprika. Toss to blend.
In a large pot, heat the remaining 6 cups oil to 375 degrees F.
Line a baking sheet with paper towels and place the florets on the tray as they come out of the oil.
Stir the batter slightly. To test the consistency of the batter and the temperature of the oil, put a couple of pieces of cauliflower on a slotted spoon and submerge them in the batter. It should coat the pieces lightly. Cook's Note: If the batter is too thick, add a little water to thin it out. If the batter is too thin, sift and whisk in a little more flour.
Drain the excess batter and lower the cauliflower into the oil. It should bubble slightly and the cauliflower should gradually rise to the top. Fry until light brown, about 3 to 5 minutes and then transfer them to the prepared baking sheet. Fry the cauliflower in small batches. Season with salt, sprinkle with the cilantro and serve immediately.