Mock Mashed Potato with crispy onions and shallots

• 2/3 cup arrowroot starch
• 2 large cauliflower, stems removed, cut into large florets
• 1 teaspoon maldon sea salt or fleur de sel
• about 2/3 liter grape seed oil for frying
• 3 dashes ground nutmeg
• 1 tablespoon kosher salt
• 1 small onion, cut in half then thinly sliced crosswise
• 1/3 cup white rice flour
• 2 shallots, thinly sliced
• 4 tablespoons earth balance soy margarine
• 1/2 cup sparkling water plus 2-3 tablespoons
• 1/4 cup unsweetened coconut yogurt

Instructions

1. 1

   Steam all the cauliflower florets until very soft.

2. 2

   Transfer to a bowl, or your drained bottom of your steamer pot.Mash with a potato masher or a held held immersion blender, until smooth.

3. 3

   Add earth balance, combine well.

4. 4

   Add coconut yogurt, combine well.

5. 5

   Transfer to a baking dish.For the onions:In a deep saucepan, fitted with a candy thermometer, add grape seed oil turn heat to high and wait for the oil to reach 360 degrees FMeanwhile, prepare tempura.In a small bowl combine white rice flour, arrowroot, sparkling water and kosher salt. Stir well.

6. 6

   Add more flour or sparkling water if needed.Note: It should be the consistency of a thin batter.

7. 7

   Add shallots and onions to the tempura, coat the slices well, by hand, before frying.When the oil reaches 360 degrees F add as many slices as you can without crowding or layering the slices in the oil.Note: You will see the temperature drop dramatically. Thats fine.Wait until the temperatures reaches 350 degrees F before each batch.Note: Before frying each batch, stir again to coat onions well, tempura does settle to the bottom of the bowl.Each batch takes about 3-4 minutes, or until golden brown.

8. 8

   Let the oil drip off the strainer, then remove complete batch with a mesh strainer.When all onions have been fried place on top of the cauliflower mash.

9. 9

   Sprinkle maldon, fleur de sel or kosher salt across onions before serving.

10. 10

    Serve hot.