The recipe for chef David Hawksworth’s Korean Fried Cauliflower (aka “KFC”) is available online, but I have no intention of ever making it at home. I like to know that every time I’m downtown (or otherwise near his eponymous restaurant in the Rosewood Hotel Georgia) I can just slip into the lounge and devour these gently spiced, citrus-hit nuggets of deliciousness with a proper cocktail, no matter the time of day (open 11:30am unti late). Given its consistency, its textural trip (crisp to soft) and its bright flavour kick that keeps on kicking, I reckon the KFC is one of the most satisfying of the countless snacky share plates currently on offer in Vancouver — a plated exemplar of modern bar food done right. Bonus: it’s a vegetable! Given the heat we’ve been having (and the heat of the cauliflower’s coat), pair yours with a straightforward, couped-up French 75 (gin, sparkling, lemon, sugar).