CAULIFLOWER TEMPURA RECIPES

CAULIFLOWER TEMPURA RECIPE - FOOD.COM

Cauliflower Tempura Recipe - Food.com image

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

Ingredients

1 small cauliflower, cut into medium-size florets
100 g plain flour
2 eggs, separated
2 tablespoons vegetable oil
500 ml vegetable oil (for deep frying)

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

Cauliflower tempura recipe | BBC Good Food image

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

Ingredients

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

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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