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Cauliflower Tempura Recipe, a healthy, Japanese-style snack

Preparation and Cooking time: 35 mins.
Serves: 6

Cauliflower Tempura Ingredients:

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

Cauliflower Tempura Cooking Instructions:

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

• 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.
  

• 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.

  Nutrition per serving:
  253 kcalories
  protein 7g
  carbohydrate 15g
  fat 19 g
  saturated fat 2.4g
  fibre 2g
  salt 0.09 g

Tags: vege

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