Michelle Reed

Food & Wine

Tempura cauliflower

Tempura cauliflower

A Japanese-style snack that’s light, crispy, and delicious served with your favourite dipping sauce. We recommend mayonnaise or chilli sauce.

Ingredients:

  • 1 cauliflower, cut into florets
  • 100g flour
  • 2 eggs, separated yolk and whites
  • 2 tablespoon vegetable oil
  • Vegetable oil, for deep frying
  • Salt

Method:

1. Cook cauliflower in boiling water for four minutes or until just tender. Drain well and set aside.

2. Combined flour and a pinch of salt in bowl. Whisk in egg yolks and three-quarters of a cup cold water. Stir in oil until smooth. In a separate bowl, whisk egg whites and fold into batter.

3. Heat oil in deep fryer or wok to 190°C.

4. Coat cauliflower in batter and use gently place in hot oil. Deep-fry cauliflower for a couple minutes or until golden. Drain on paper towel and repeat with rest of the batch. Serve with your favourite dipping sauce.

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Roasted hasselback potatoes

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