Cauliflower Tempura

1. 1

   Cook the cauliflower in boiling water for 2 minutes

2. 2

   Tip into a colander, rinse under the cold tap, drain well and set aside.

3. 3

   Put the flour in a large bowl with a pinch of salt.

4. 4

   Whisk the egg yolks and 175ml iced water together.

5. 5

   whisk into the flour with the oil to make a smooth batter.

6. 6

   In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.

7. 7

   Heat the oil in a deep fryer or large wok to 190u00b0C

8. 8

   Coat some of the cauliflower in the batter

9. 9

   use a slotted spoon to carefully lift into the hot oil.

10. 10

    Deep-fry the cauliflower for 2-3 mins until golden and puffy.

11. 11

    Drain on kitchen towel and continue with the rest in batches.

12. 12

    Sprinkle the cauliflower with salt.

13. 13

    serve with a bowl of aioli or mayonnaise.

* Per serving · 4 servings · Values may vary.

No additional tips available.