Crispy Cauliflower · Black Sheep Culinary Arts

Ingredients

• ¼ cup white wine vinegar
• 2 tsp Original Bloom Sauce & Marinade
• 2 tbsp honey
• 1 tsp dijon mustard
• 3 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1 pinch freshly ground black pepper
• 5 cups canola oil
• 1 large head of cauliflower, cut into bite-size florets
• 1 cup all purpose flour
• 3 tsp kosher salt
• 1 tsp ground white pepper
• 1 tsp ground black pepper
• dried currants (optional)
• toasted pine nuts (optional)
• coarsely chopped fresh parsley (optional)