Name: Cauliflower tempura
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Japanese
Ingredients: 1 small cauliflower cut into medium-size florets; 100g plain flour; 2 eggs separated; 2 tbsp vegetable oil; vegetable oil for deep frying

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Cauliflower tempura

Cauliflower tempura

Good Food team

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Serves 6

A challenge

Prep: 10 mins

Cook: 20 mins

Ready in 30 minutes

A star rating of 4.5 out of 5.17 ratingsRate

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A healthy, Japanese-style snack

Vegetarian

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Aioli sauce

A star rating of 3.8 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

1 small cauliflower

cut into medium-size florets
100g plain flour
2 eggs

separated
2 tbsp vegetable oil
vegetable oil

for deep frying

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Nutrition: per serving

kcal253
fat19g
saturates2.4g
carbs15g
sugars2.3g
fibre2g
protein7g
salt0.09g

low

Method

step 1

Cook the cauliflower in boiling water for 2 mins. Tip into a colander, rinse under the cold tap, drain well and set aside.
step 2

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.
step 3

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 aïoli or mayonnaise.

RECIPE TIPS

CRISPY CAULIFLOWER

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.

Recipe from Good Food magazine, April 2006

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A star rating of 4.5 out of 5.17 ratings

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