Dissolve the yeast in the wine, then, in a large mixing bowl, combine it with the egg, flouryolk, 2 tablespoons oil, and salt and pepper. Let the batter rest for 2 hours. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the cauliflower in the boiling water until tender yet al dente, about 8 minutes. Drain, refresh in an ice bath, then drain and pat dry with paper towels. Set aside. Place the liter of oil in a heavy-bottomed pot with tall sides and heat to 375 degrees F. Dip the cauliflower into the batter, letting the excess drip off, and fry the battered pieces in the hot oil until golden brown. Work in batches to avoid lowering the temperature of the oil. Sprinkle the pieces with salt as soon as they are removed from the oil, let drain on paper towels, and serve.
Recipe copyright 2000, Mario Batali. All Rights Reserved.