This recipe has cauliflower coated in a light, airy batter, then deep-fried until crisp and lip-smacking good.Â
Cauliflower Tempura Recipe
Coat cauliflower in a light batter and fry until crunchy!
Ingredients
Cauliflower Tempura Ingredients
- 1/2 Cup Japanese mayonnaise
- 2 tablespoons catsup
- 1/2 teaspoon Togerashi (Japanese Chili Powder)
- 1 teaspoon mirin (japanese sweet rice wine)
- vegetable oil to deep-fry
- 8 cups cauliflower cut into florets
- 3 tablespoons mirin (japanese sweet rice wine)
- 2 teaspoons Salt
- 1 teaspoon black pepper
- 1 Cup all-purpose flour plus more to dredge
- 3/4 Cup cornstarch
- 1 3/4 cups soda water ice-cold
Instructions
- Make the spiced mayonnaise: Combine all ingredients. Set aside.
- Heat oil in a heavy-bottomed pot.
- Toss cauliflower florets in mirin, salt, and pepper.
- Combine flour and cornstarch in a bowl. Whisk in soda and mix until just combined.
- Dust cauliflower florets with flour then dip in batter. Fry until golden, about 1 to 2 minutes. Drain on paper towels. Slice florets in half and serve with spiced mayonnaise.
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