Tempura Cauliflower Recipe
Tempura cauliflower with fried garlic, scallion, Thai sriracha sauce, creamy tiger cry sauce, pickled onion.
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Ingredients
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Tempura Cauliflower Ingredients
Method
Cooking Instructions
- 1
Prepare the Cauliflower
Cut the cauliflower into bite-sized florets and wash them thoroughly. Set aside.
- 2
Make the Tempura Batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the cold water while stirring until a smooth batter is formed. Do not overmix; some lumps are okay.
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Cauliflower
Dip the cauliflower florets into the batter, allowing excess batter to drip off. Carefully place the battered florets into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-5 minutes. Remove and drain on paper towels.
- 5
Fry the Garlic
In the remaining oil, add the minced garlic and fry until golden and crispy. Remove and set aside.
- 6
Serve
Plate the crispy tempura cauliflower, garnish with fried garlic, chopped scallions, and serve with Thai sriracha sauce, creamy tiger cry sauce, and pickled onion on the side.
