Cauliflower tempura

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

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.

Per serving

253 kcalories, protein 7g, carbohydrate 15g, fat 19 g, saturated fat 2.4g, fibre 2g, salt 0.09 g

Latest comments and suggestions

• ruthaki

  10 November 2007

  ruthaki rated and commented on this recipe

  

  I made this just to try it out.Everyone loved it. I served it with a garlic and chilli sauce. Will definitely make again

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• Louise

  02 February 2008

  Louise rated and commented on this recipe

  

  Very light crunchy batter. Next time I will blanch the cauliflower for 3-4 mins as it was a bit undercooked. I served with a thai dipping sauce which worked well

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian

Ingredients

• 1 small cauliflower , cut into medium-size florets
• 100g plain flour
• 2 eggs , separated
• 2 tbsp vegetable oil
• vegetable oil for deep frying

Per serving

253 kcalories, protein 7g, carbohydrate 15g, fat 19 g, saturated fat 2.4g, fibre 2g, salt 0.09 g

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