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1
Steam all the cauliflower florets until very soft.
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2
Transfer to a bowl, or your drained bottom of your steamer pot.
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3
Mash with a potato masher or a held held immersion blender, until smooth.
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4
Add earth balance, combine well.
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5
Add coconut yogurt, combine well.
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6
Transfer to a baking dish.
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7
For the onions:
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8
In a deep saucepan, fitted with a candy thermometer, add grape seed oil turn heat to high and wait for the oil to reach 360 degrees F
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9
Meanwhile, prepare tempura.
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10
In a small bowl combine white rice flour, arrowroot, sparkling water and kosher salt. Stir well.
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11
Add more flour or sparkling water if needed.
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12
Note: It should be the consistency of a thin batter.
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13
Add shallots and onions to the tempura, coat the slices well, by hand, before frying.
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14
When the oil reaches 360 degrees F add as many slices as you can without crowding or layering the slices in the oil.
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15
Note: You will see the temperature drop dramatically. That's fine.
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16
Wait until the temperatures reaches 350 degrees F before each batch.
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17
Note: Before frying each batch, stir again to coat onions well, tempura does settle to the bottom of the bowl.
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18
Each batch takes about 3-4 minutes, or until golden brown.
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19
Let the oil drip off the strainer, then remove complete batch with a mesh strainer.
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20
When all onions have been fried place on top of the cauliflower mash.
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21
Sprinkle maldon, fleur de sel or kosher salt across onions before serving.
