Line a baking sheet with parchment paper.
Heat peanut oil to 325℉. Have cauliflower ready
Working in batches to avoid overflowing the pot, drop a portion of the cauliflower into the oil and cook until lightly golden. Remove from oil and place in the lined sheet pan.
Continue until all the cauliflower has been blanched in the oil.
***Place the cauliflower in the freezer to cool down completely***
Once the cauliflower has cooled down entirely and almost frozen, begin working on the sauce.
In a pestle and mortar (a food processor if pestle and mortar are unavailable), crush the garlic with salt and pepper to make a paste.
Heat the olive oil in a saute pan at medium-low.
Add the diced shallots. Cook until shallots are soft and translucent.
Add the garlic paste, red pepper flakes, and paprika.
Toss until garlic is golden and soft.
Add sherry vinegar and cook for another five minutes.
Remove from the heat and pour into a mixing bowl.
Bring the cauliflower out from the freezer.
Like before, in batches, drop the cauliflower into the oil. This time we want to cook it to an even golden brown.
As the batches cook, remove them and place them into the mixing bowl.
Once all the cauliflower is cooked. Toss the cauliflower with the chili sauce.
Serve them as an appetizer or a side dish with garlic aioli.