Bistro Rouges' Cauliflower Fritters with Hollandaise Sauce

Bistro Rouge's Cauliflower Fritters with Hollandaise Sauce

The Parts: 1 small Cauliflower cut into florets 1 1/2 cups Wild Rose Brewery Velvet Fog 2 cups all purpose flour salt Hollandaise: 2 large egg yolks 1 tbsp white wine 1/2 tsp lemon juice 1/4 cup boiling water 1 1/2 cups melted butter - warm few drops of Tabasco 1/2 tsp Worcestershire Sauce salt and pepper

The Process: Steam Cauliflower florets until tender cool and refrigerate until needed In a deep bowl whisk flour with beer until smooth Dip cooked cauliflower florets in batter and carefully place one at a time in deep fryer/ inch deep oil in safe pot - oil preheated to 360F Remove with allotted spoon and transfer to a paper towel line plate - season with salt To make the hollandaise, combine the egg yolks, wine, lemon juice and water in a blender. mix on high speed and slowly add butter in a thin stream until it emulsifies. Season with Tabasco, Worcestershire, salt and pepper to taste.  ENJOY!