Tempura Cauliflower Recipe
Ginger-chile glaze, spiced yogurt, scallion, cilantro
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Ingredients
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Tempura Cauliflower
Ginger-Chile Glaze
Spiced Yogurt
Garnish
Method
Tempura Cauliflower
- 1
Prepare the Cauliflower
Remove the leaves from the cauliflower and cut it into bite-sized florets. Rinse and pat dry.
- 2
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and a pinch of salt. Gradually whisk in the ice water until you have a smooth batter.
- 3
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter into the oil; if it sizzles and floats, it’s ready.
- 4
Fry the Cauliflower
Dip each cauliflower floret into the tempura batter, letting the excess drip off. Carefully place them into the hot oil and fry until golden brown, about 3-4 minutes. Remove with a slotted spoon and place on paper towels to drain excess oil.
Ginger-Chile Glaze
- 5
Make the Glaze
In a small saucepan over medium heat, combine the grated ginger, minced garlic, red chili flakes, soy sauce, honey, and rice vinegar. Stir until the mixture begins to simmer, then reduce heat and let it cook for 2-3 minutes until slightly thickened. Remove from heat.
Spiced Yogurt
- 6
Prepare the Spiced Yogurt
In a bowl, combine the plain yogurt, ground cumin, ground coriander, salt, and lemon juice. Mix well until smooth and set aside.
Garnish
- 7
Prepare the Garnish
Chop the scallions and cilantro, and set aside for garnishing the dish before serving.
