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Cauliflower tempura

Cauliflower tempura

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 30 minutes
  • A challenge
  • Serves 6

A healthy, Japanese-style snack

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal253
fat19g
saturates2.4g
carbs15g
sugars2.3g
fibre2g
protein7g
low insalt0.09g
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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

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.

Goes well with

Recipe from Good Food magazine, April 2006

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A star rating of 4.8 out of 5.15 ratings
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