Mix all-purpose flour, rice flower, baking powder, water and a quarter cup of vodka. The vodka helps to create a crispy texture and the alcohol cooks off – its more volatile that water and creates more bubbles when frying.
Prepare cauliflower into florets.
Wash the cauliflower and dredge into our flour mixture.
Heat grapeseed oil to 365 degrees in a deep cast iron skillet.
Fry one head of cauliflower in two batches so we don’t crowd the pan.
Drop the florets in oil and fry until golden brown, be sure to turn with a spatula or spider as they crisp.
After you remove from the fryer, allow to drain on a grate.
Toss the fried cauliflower in a bowl with the sauce until everything is well coated.
Finally garnish with scallions and sesame.