Beer-battered popcorn cauliflower with honey lemon glaze

Break the cauliflower into thumb-sized florets with a paring knife, working around the thick stems.

Whisk the flour, baking soda and salt with beer; once the bubbles die down, finish with a little lemon juice.

Heat frying oil to about 350F. Coat the florets in batter and drop in one at a time, in small batches to avoid crowding.

Fry 3 to 4 minutes until solid golden brown and extremely crispy.

Drain on a rack so they do not steam.

Bake at 350 for about 10 minutes to drive off more moisture while keeping the crust crisp.

In a hot sauce pot combine lemon juice, honey, brown sugar, apple cider vinegar, garlic powder, chili flakes and lemon zest; reduce about 5 minutes to a syrup.

Whisk in cornstarch and cook 2 more minutes until thickened.

Toss the cauliflower lightly with the glaze in an uncrowded bowl, without soaking it.

Plate and top with fresh thyme and lemon zest.