Cauliflower Tempura Cooking Instructions:

Cook the cauliflower in boiling water for 2 mins. Tip into a colander, rinse unde
r 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 ba
tter. 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 i
n 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 to
wel 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