Cauliflower Tempura

"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."
 
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Ready In:
40mins
Ingredients:
5
Serves:
6
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ingredients

  • 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)
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directions

  • Cook the cauliflower in boiling water for 2 minutes
  • 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.
  • 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 190°C
  • Coat some of the cauliflower in the batter
  • 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.
  • serve with a bowl of aïoli or mayonnaise.

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RECIPE SUBMITTED BY

Under construction... How I rate... 5 stars - perfect, will make again without any changes. 4 stars - Liked it, will make again again but with changes. 3 stars - had to make major changes but got it to work. 2 stars - had to make major changes and it didn't work. 1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
 
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