The Local Palate
recipe 
yields
Makes 1 appetizer
1 cup rice flour
¼ cup cornstarch
1 tablespoon salt
Sparkling water
1 cup oil (grapeseed, vegetable, or canola)
1 head cauliflower
cut into large
wing-sized pieces
1 cup cashews
1 cup water
2 teaspoons garlic powder
1 teaspoon onion powder
Juice from 2 lemons
2 cups greek yogurt
½ bunch parsley
finely chopped
½ bunch cilantro
finely chopped
1 bunch dill
finely chopped
2 teaspoons kosher salt
1 teaspoon white pepper
Ingredients
For the cashew ranch:
steps
1. Make the cashew ranch: Place cashews in a bowl and cover with tap water. Soak for 1 hour. Drain cashews and add to a food processor along with 1 cup water, onion powder, garlic powder, and lemon juice; process until smooth, at least 1 minute. Combine cashew mixture with yogurt, herbs, salt, and pepper. Add more salt and pepper to taste as needed.
2. Make the cauliflower: Sift together rice flour, cornstarch, and salt. Add sparkling water, stirring until you have a pancake batter consistency. Heat oil in a wide, shallow pan over medium-high heat. Toss cauliflower florets in batter and working in batches, place battered cauliflower in oil. Make sure not to crowd the pan. Turn to fry evenly until all sides are golden brown. Remove florets from oil and drain on paper towels. Serve with cashew ranch.
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- From Charles Layton, Basic Kitchen, Charleston, South Carolina
