Ingredients:

  • 1.5 lb cauliflower head, cut into 1-inch florets
  • 2 tbsp extra virgin olive oil
  • 1 tsp fine sea salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp ground turmeric

Instructions:

  1. Dry the cauliflower. Pat the 1.5 lb of florets with a paper towel. Note: Surface water is the enemy of a good crunch.
  2. Combine the spices. Mix the salt, pepper, garlic, onion powder, paprika, and turmeric in a small jar. Note: This ensures you don't end up with a clump of turmeric on just one piece.
  3. Whisk the oil. Drizzle 2 tbsp olive oil over the florets in a large bowl.
  4. Toss and coat. Add the spice blend and shake the bowl until every crevice is vibrant orange.
  5. Preheat the fryer. Set your machine to 400°F (200°C) for at least 3 minutes.
  6. Arrange the basket. Place the cauliflower in a single layer until the bottom is covered but not crowded.
  7. Start the fry. Slide the basket in and set the timer for 15 minutes.
  8. The shake interval. At the 8 minute mark, remove the basket and give it a firm toss. Note: This redistributes the oil and ensures the underside browns.
  9. Check for doneness. At 13 minutes, look for charred edges and a golden glow.
  10. Final rest. Let them sit in the basket for 1 minute after turning it off to firm up.