Mock Mashed Potato with crispy onions and shallots

Ingredients: 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,1/4 cup unsweetened coconut yogurt
Instructions:

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

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