Fried Cauliflower With Sheeps Milk Feta Fondue

• 6 ounces Bulgarian sheep's milk feta
• sea salt
• 1 teaspoon ground turmeric
• 2 tablespoons fresh lemon juice
• 1 head cauliflower, halved, cored and cut into 1-inch florets
• 6 tablespoons cornstarch
• 1 1/2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 tablespoons Sriracha
• 1 1/2 cups soda water
• 3 1/2 tablespoons cumin seeds, toasted and ground
• 1 1/2 tablespoons Spanish sweet smoked paprika
• 1/2 teaspoon citric acid
• 1 teaspoon cayenne
• 1 1/2 teaspoons fresh dill, finely chopped
• 1 1/2 teaspoons cilantro, finely chopped
• 2 tablespoons kosher salt
• canola oil
• sea salt
• 2 tablespoons flat-leaf parsley, finely chopped
• 2 tablespoons fresh dill, finely chopped

1. In a food processor, puree the feta until it becomes very smooth, scraping down the sides as necessary, about 5 minutes.
2. It should have a pourable consistency similar to heavy cream.
3. Add 1 teaspoon of the feta brine or water if the fondue is too thick.

salt, ground turmeric, lemon juice, cauliflower, cornstarch, cake flour, baking soda, salt, sriracha, soda water, cumin seeds, paprika, citric acid, cayenne, fresh dill, cilantro, kosher salt, canola oil, salt, flatleaf parsley, fresh dill

Taken from www.foodrepublic.com/recipes/fried-cauliflower-with-sheeps-milk-feta-fondue/ (may not work)