1 1/2 cups organic lager or sparkling water, plus additional if needed
2 tbsp grape seed oil
Paprika, to taste
1 cup unsalted cashews, soaked overnight and drained
1/2 cup drained and sliced jarred roasted red pepper
1/2 cup nutritional yeast
1 jalapeño chile pepper, stem removed
2 tbsp fresh lemon juice
1 tbsp miso
1 clove garlic, peeled
1/4 tsp sea salt
1/4 cup fresh chives, finely chopped, optional
Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
In a large stockpot on medium-high, add broth, vinegar and tamari. Bring to a boil and add cauliflower; cook for 4 to 5 minutes, just until fork-tender, being careful not to overcook. Drain and transfer to a bowl. Set aside.
In a large bowl, combine flour, garlic and onion powder (if using), and 1/8 tsp salt. Working one floret at a time, dredge in flour mixture and place on 1 prepared sheet.
Slowly whisk lager into the remaining flour mixture in bowl. If needed, add additional lager until batter has a light, runny consistency. Working one at a time, dip cauliflower florets into batter, coating completely. Remove, allowing excess batter to run off, and return florets to same sheet.
In a large skillet on medium-high, heat 2 tsp oil. Add one-third of cauliflower. Sear for 6 minutes, turning halfway, until light golden. Transfer to second prepared sheet. Repeat with remaining oil and cauliflower. Bake 8 to 10 minutes, until browned and crisp. Sprinkle with paprika and additional salt.
Meanwhile, in a food processor, process all sauce ingredients except for chives until smooth. Stir in chives.