1 head cauliflower, broken into florets
2 1/2 cups (590ml) all purpose flour
3/4 tsp. (4ml) salt
1 tsp. (5ml) baking powder
1/4 tsp. (1ml) baking soda
1/4 tsp. (1ml) dry mustard
1 tbsp. (15ml) sugar
1/2 tsp. (2.5ml) active dry yeast
1/8 cup (30ml) oil
2 cups (473ml) water
2 drops yellow food color
1. Mix all ingredients (except the cauliflower and the flour) together in a mixer. Adding 1/2 cup (118ml) at a time, add flour, mixing well after each addition. Place mixer on high speed and mix about 5 to 7 minutes or until slightly thickened. Refrigerate overnight. (Cauliflower will be refrigerated overnight also.)
2. Soak cauliflower which has been cut in small pieces or florets for 15 minutes in salted water. Drain. Refrigerate overnight.
3. Dip cauliflower pieces in batter and cook at 350' (175'C) in deep fat fryer until cauliflower is soft and has a golden brown color, about 7 minutes.
4. Serve with a cheese sauce. (Velveeta melted with a little water in it is fast, easy and delicious!)
Submitted by Carol Pinson
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