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“Cauliflower gets its deserved moment in the spotlight in this Japanese-style snack For a difference instead of boiling or steaming cauliflower florets, toss them in some olive oil, sprinkle with paprika and roast in a hot oven for 30 mins until cooked and crispy.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 small cauliflower, cut into medium-size florets
  • 100 g plain flour
  • 2 eggs, separated
  • 2 tablespoons vegetable oil
  • 500 ml vegetable oil (for deep frying)

Directions

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

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