Tempura Fried Cauliflower Recipe
Gluten-free and curry-seasoned tempura, harissa, and roasted garlic aioli.
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Ingredients
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Tempura Fried Cauliflower
Method
Preparation Instructions
- 1
Prepare the Cauliflower
Cut the cauliflower head into bite-sized florets and set aside.
- 2
Make the Tempura Batter
In a mixing bowl, combine the gluten-free flour, cornstarch, curry powder, and salt. Gradually whisk in the cold sparkling water until the batter is smooth and slightly thick.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Cauliflower
Dip each cauliflower floret into the tempura batter, allowing excess to drip off. Carefully place them in the hot oil and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.
- 5
Prepare the Aioli
In a small bowl, combine the mayonnaise, harissa paste, minced roasted garlic, and lemon juice. Mix well until smooth.
- 6
Serve
Serve the tempura fried cauliflower hot with the harissa and roasted garlic aioli on the side.
