Cauliflower tempura

Japanese recipe for 6 people, takes only 20 mins; recipe has cauliflower, plain flour, egg, vegetable oil and vegetable oil.

Cauliflower tempura

Cauliflower tempura

Recipe by Chef Soomro Course: Japanese
Servings

6

servings
Prep time

10 mins

Ingredients

  • Vegetable Oil: 2 tbsp vegetable oil
  • Egg: 2 eggs, separated
  • Plain Flour: 100g plain flour
  • Cauliflower: 1 small cauliflower, cut into medium-size florets

Directions

  1. Cook the cauliflower in boiling water for 2 mins. Tip into a colander, rinse under the cold tap, drain well and set aside.
  2. Put the flour in a large bowl with a pinch of salt. Whisk the egg yolks and 175ml iced water together, then whisk into the flour with the oil to make a smooth batter. In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.
  3. Heat the oil in a deep fryer or large wok to 190C. Coat some of the cauliflower in the batter then use a slotted spoon to carefully lift into the hot oil. Deep-fry the cauliflower for 2-3 mins until golden and puffy. Drain on kitchen towel and continue with the rest in batches. Sprinkle the cauliflower with salt and serve with a bowl of aioli or mayonnaise.