Japanese recipe for 6 people, takes only 20 mins; recipe has cauliflower, plain flour, egg, vegetable oil and vegetable oil.
Cauliflower tempura
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
- Cook the cauliflower in boiling water for 2 mins. Tip into a colander, rinse under the cold tap, drain well and set aside.
- 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.
- 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.