Cauliflower Frito Misto with Spaghetti d'olio

Batter for cauliflower

• 1 cup all purpose flour
• 3/4 cups cornstarch
• 1 1/2 cup beer, any type
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 pound cauliflower florets
• 3 cups vegetable oil for frying
• Salt to taste

The pasta

• 1 pound thin spaghetti, broken into thirds
• 1/2 teaspoon salt for pot of boiling water
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 juiced lemon, about 2 TBSP.
• 1/2 teaspoon black pepper & salt
• Parmesan for sprinkling over top

1. Fill a large pot of salted water and place over high heat. Prepare an ice bath and set aside. While water is heating, prepare the batter and proceed with the following steps. Combine the flour, cornstarch, black pepper and cayenne and mix well with a whisk. Slowly whisk in the beer until batter is completely smooth. The consistency should be like heavy cream. Set aside to rest for 1 hour. Blanch cauliflower florets 1/2 minute then plunge into cold ice bath, and drain and dry, set aside.
2. Preheat a deep-fryer to 375 degrees F. Begin frying cauliflower florets in batches, dip each floret in the batter and then remove it, letting the excess batter drip back into the bowl. Place a few in deep-fryer, do not overcrowd. Cook until golden brown, 2 to 3 minutes. Drain on paper towels before serving over pasta. Sprinkle with salt, to taste.
3. Cook pasta al dente in boiling salted water, drain and add all other ingredients. Top with fried florets. Sprinkle with parmesan cheese.