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1
For the sauce: Put all of the ingredients into a bowl and toss to combine.
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2
For the fritters: In a medium bowl, sift together the flour, turmeric and ground ginger.
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3
Add 1 tablespoon of canola oil and whisk in the beer.
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4
Set aside in a warm place because, like a bread dough, it will puff up slightly.
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5
Put 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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6
Toss to coat.
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7
In a large pot, over medium heat, add the remaining 6 cups of canola oil and heat to 350 degrees F.
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8
Prepare a baking sheet fitted with paper towels or a kitchen towel to drain the florets as they come out of the oil.
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9
Stir the batter slightly.
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10
To test the consistency of the batter and the temperature of the oil, put a couple of pieces of cauliflower on a slotted spoon or spider (Chef's Note: Alternatively, use your fingers), and submerge them into the batter.
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11
It should coat the pieces lightly.
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12
(Chef's Note: If the batter is too thick, add a little water to thin it out.
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13
If the batter is too thin, sift and whisk in a little more flour.)
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14
Test 1 piece of cauliflower to check for seasoning.
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15
Drain the excess batter and lower the cauliflower bite into the oil.
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16
It should bubble slightly and the cauliflower should gradually rise to the surface.
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17
Fry until golden brown on all sides and transfer the piece to a kitchen towel.
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18
Season with salt and, when cool enough, taste.
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19
Season the remaining uncooked cauliflower with salt, if desired, prior to dredging in the batter.
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20
Fry the cauliflower in small batches and drain on the prepared baking sheet.
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21
Season with salt, if desired, and transfer to a serving bowl.
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22
Garnish with the Cilantro-Ginger Sauce and serve immediately.
