CAULIFLOWER TEMPURA RECIPE - FOOD.COM
Cauliflower gets its deserved moment in the spotlight in this Japanese-style snack For a difference 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.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the cauliflower in boiling water for 2 minutes
- 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.
- 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 190°C
- Coat some of the cauliflower in the batter
- 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.
- serve with a bowl of aïoli or mayonnaise.
Nutrition Facts : Calories 793.8, FatContent 79.1, SaturatedFatContent 10.6, CholesterolContent 70.5, SodiumContent 37, CarbohydrateContent 18.4, FiberContent 1.7, SugarContent 1.2, ProteinContent 5.1
CAULIFLOWER TEMPURA RECIPE | BBC GOOD FOOD
A healthy, Japanese-style snack
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Total Time 30 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 5
Steps:
- 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 Facts : Calories 253 calories, FatContent 19 grams fat, SaturatedFatContent 2.4 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 2.3 grams sugar, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.09 milligram of sodium
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