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1
Break the cauliflower into fairly large florets.
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2
Bring a large pot (2/3 full) of salted water to a boil.
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3
Add the florets and cook 1 minute.
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4
Immediately drain and plunge them into cold water to cool.
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5
Drain again and pat dry between paper towels.
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6
Combine the self-rising flour, sugar, salt and pepper.
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7
Stir in the beer and set the batter aside.
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8
In a large kettle or deep fryer, heat the oil until it is very hot.
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9
Put the all-purpose flour on a plate and roll the florets in the flour to coat.
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10
Working in batches, dip them into the batter and fry, turning until they are golden brown, about 3 to 4 minutes.
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11
Drain on paper towels and serve immediately with the Cauliflower-and-White-Bean Brandade and the Stilton Rouille (see recipes) on the side.
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12
In a large kettle or deep fryer, heat the oil until it is very hot.
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13
Put the all-purpose flour on a plate and roll the florets in the flour to coat.
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14
Working in batches, dip them into the batter and fry, turning until they are golden brown, about 3 to 4 minutes.
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15
Drain on paper towels and serve immediately with the Cauliflower-and-White-Bean Brandade and the Stilton Rouille (see recipes) on the side.
