The library offers a study in cauliflower appetizers

The library offers a study in cauliflower appetizers

The library’s head chef, Rachel Bennett, serves up a recipe of fried cauliflower with Asian flavors.

It’s the most popular starter at St. Pete’s restaurant.

Burn cauliflower


  • 2 heads of cauliflower
  • 1 bunch of spring onions
  • 1/2 cup of your favorite Thai-Chile sauce
  • 1 tablespoon of fried garlic
  • 1 tablespoon togarashi
  • 1 tablespoon of black and white sesame seeds
  • 4.5 cups of vegetable oil
  • 2 cups seasoned flour
  • 1 tablespoon each of salt and pepper

Sambal ginger aioli


  • 1 cup of mayonnaise
  • 1/4 cup chili sauce
  • 1 teaspoon of chopped ginger
  • 1/4 cup chopped coriander
  • 3 tablespoons of lime juice


  1. Cut off the florets from the cauliflower; toss them in 1/2 cup of vegetable oil and salt and pepper.
  2. Place the cauliflower on a baking sheet and cover with aluminum foil.
  3. Bake at 350 degrees for 30 minutes until the cauliflower is tender.
  4. Let the cauliflower cool completely.
  5. After cooling, add the remaining four cups of oil to a cast iron pan or large saucepan and turn the heat to medium.
  6. Turn the cooled cauliflower in the seasoned flour.
  7. As soon as the oil is hot, add the cauliflower to the oil and fry until golden brown.
  8. Swirl in oil to make sure it cooks evenly.
  9. Remove the cooked cauliflower from the oil and place in a bowl.
  10. Pan the cauliflower in the Thai-chile sauce, fried garlic, togarashi, black and white sesame seeds and spring onions.
  11. Serve with the sauce either on the side or under the cauliflower.
  12. Garnish with 2 lime wedges.

For the aioli, put all the ingredients in a bowl and mix well.

Joseph Hubbard

Joseph Hubbard is a seasoned journalist passionate about uncovering stories and reporting on events that shape our world. With a strong background in journalism, he has dedicated his career to providing accurate, unbiased, and insightful news coverage to the public.

Recent Posts