FOOD+NUTRITION By Chef Jewel Johnson
Fried Caulif lower from Sage Restaurant If it’s fried, it’s good. While not as rich as a chicken thigh or drumstick, cauliflower is full of nutrients and fiber. It’s a great option for vegetarians or vegans. Dish up a whole plate if you’re hungry, or serve it as an appetizer. Prep Time: 10 mins | Makes 2 Servings
Chef Jewel Johnson started at Sage Restaurant in 2018. He has been cooking throughout Memphis for the last 30 years. Sage Restaurant is located at 94 S. Main Street. It’s open for lunch, dinner, and brunch on select days. For more information, visit Sagememphis.com or call 901.672.7902
Ingredients:
Directions:
q 1 cauliflower
Prepare your deep fryer by setting it to 334F, or fill a pot with 3–4 inches of oil and set it over high heat.
q 2 cups of flour, divided q 1 cup of Beer (we use Memphis Made Junt Beer) q 2 tsp cayenne pepper q F rying oil q S alt to taste 36
Rinse your cauliflower, then trim it into bitesize florets that will cook through during the frying process. For the batter, combine 1 cup of flour, 1 cup of beer, and cayenne pepper. Put the other cup of flour in another bowl alongside.
Dip the florets in the mixture, then immediately dip them into the bowl of plain flour, then transfer to your fryer or pan. If using a deep fryer, allow them to cook for 3–4 minutes until the bubbling slows down and the color is golden brown. If using a pot, check the temperature of the oil before frying. If you don’t have thermometer, then you can test with a spare piece of cauliflower. Use a slotted spoon or tongs to remove batches of cauliflower from the oil. Let them stand for a minute, add a dash of salt, and enjoy!
