Many years ago, when my children were small, our best friends introduced us to a restaurant in Atlanta that was famous for their T-bone steaks. They have been in business since 1932. At the time we were going there, it was located on Lee Street, but now it is on Lake Dow Road in McDonough, Georgia. The thing I liked best about Pilgreen’s was their fried cauliflower. It was battered in a beer batter and deep fried, and served up with seafood cocktail sauce or horseradish sauce. Either one makes it sooooo gooooodddd!
Yesterday, I discovered that I had all the ingredients on hand to make up some gluten free fried cauliflower here at home. And while I was making it, I was reminiscing about all the times we ate there with Bobby and Sharon Jones and their son, Johnny. Sometimes other friends would show up and it would be a wonderful time.
To make the beer batter:
1 bottle of gluten free beer (I used a new one I found in Flagstaff called New Grist, made with sorghum and rice, and it is good!)
1 cup of Bob’s Red Mill Gluten Free Biscuit and Baking Mix
1/2 tsp salt
Mix all ingredients well and let it sit for about half an hour before using. Cut up the cauliflower into florets. Dip each floret into the batter, and deep fry in canola or corn oil until golden brown, about 8-10 minutes on high heat. Remove from oil and let drain on paper towels.
I didn’t have any kind of sauce for the batch I made, but it still tasted good. Almost like they make at Pilgreen’s. This batter would also make some yummy onion rings. I made fried eggplant too!