Cauliflower Tempura

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.