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1
In a medium bowl, combine the flour, 2 teaspoons canola oil, coriander seeds, and red pepper flakes.
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2
Stir to blend.
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3
Whisk in the beer.
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4
Set aside in a warm place for 15 to 20 minutes.
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5
It will puff up slightly, like bread dough.
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6
Gather the cauliflower in a medium-size bowl and use a small strainer to sprinkle it with an even layer of the paprika.
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7
Toss to blend.
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8
In a large pot, heat the remaining 6 cups oil to 375 degrees F.
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9
Line a baking sheet with paper towels and place the florets on the tray as they come out of the oil.
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10
Stir the batter slightly.
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11
To test the consistency of the batter and the temperature of the oil, put a couple of pieces of cauliflower on a slotted spoon and submerge them in the batter.
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12
It should coat the pieces lightly.
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13
Cook's Note: If the batter is too thick, add a little water to thin it out.
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14
If the batter is too thin, sift and whisk in a little more flour.
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15
Drain the excess batter and lower the cauliflower into the oil.
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16
It should bubble slightly and the cauliflower should gradually rise to the top.
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17
Fry until light brown, about 3 to 5 minutes and then transfer them to the prepared baking sheet.
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18
Fry the cauliflower in small batches.
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19
Season with salt, sprinkle with the cilantro and serve immediately.
