Mock Mashed Potato with crispy onions and shallots

Steam all the cauliflower florets until very soft.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.Add earth balance, combine well.Add coconut yogurt, combine well.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.Add more flour or sparkling water if needed.Note: It should be the consistency of a thin batter.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.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.Sprinkle maldon, fleur de sel or kosher salt across onions before serving.Serve hot.