Cauliflower Fritters Recipe on Food & Wine To create these wonderful tapas, José Andrés makes a batter with crunchy nubs of chopped cauliflower florets, fries spoonfuls in a skillet and then tops the fritters with yogurt sauce and a dollop of caviar.
Instead of using butter, chef Jose Andres prefers to add richness with olive oil and Manchego cheese. His tip: "Add the olive oil slowly to the potatoes because if you dump it in all at once, you'll get streaks of oil.
Winter calls for sparking cocktails. This season, try a Cava and pomegranate sparkling cocktail. Chef José Andrés recommends cutting pomegranates in half across the middle then hitting them with a spoon to make the seeds “practically pop out.