Tempura Cauliflower
Inspired by japonese tempura dishes this cauliflower is sweet and creamy. Best eaten hot, but also nice cold out of the fridge or in a lunch box.
Ingredients
- 1 Cauliflower head
- 3/4 cup of Corn Starch
- 1/4 cup of Flour
- 1 tsp Baking Powder
- 1/2 tsp of Salt
- 1/4 cup of Sparkling Water
- 1 Egg
- 1 pinch of Pepper
- Sunflower Oil
Boil a pot of water seasoned with coarse salt. Cut the cauliflower into florets and cook the in the boiling water for 4 minutes. Remove from the water and let it cool down. Mix the flours, baking powder and salt together in a bowl. Add the sparkling water bit by bit and whisk until it gains a thick consistency. Add the the egg, season with salt and pepper and whisk until smooth. Heat up the oil in a frying pan. Dip the cauliflower florets into the batter, let the excess batter drip off and deep fry in the oil until golden brown.
