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.
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 F
Meanwhile, 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. That’s 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.