Crispy Cauliflower with Cherry Tomatoes and Parmigiano Reggiano

Ingredients

• 3 tbsp olive oil
• 1 tbsp grated garlic
• 1 tsp chili flakes
• 1 can Mutti® Cherry Tomatoes drained (14 oz., Ciliegini)
• 2- tsp 1/2 kosher salt, divided
• 1 cup loosely packed basil leaves
• 4 cups vegetable oil
• 2 cups cake flour
• 1- cups 1/2 whole milk
• 2 large eggs, lightly beaten
• 1 head cauliflower, separated into 1-1/2-inch florets (2 lb)
• 1/2 cup loosely packed sage leaves
• 2 oz grated Parmigiano Reggiano

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