Tempura Cauliflower Recipe
yuzu kosho aioli, spicy ketchup parmigiano-reggiano
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Ingredients
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Tempura Cauliflower
Yuzu Kosho Aioli
Spicy Ketchup
Garnish
Method
Tempura Cauliflower
- 1
Prepare the Cauliflower
Cut the cauliflower into bite-sized florets and rinse them under cold water. Pat dry with a paper towel.
- 2
Make the Tempura Batter
In a large bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add the ice water, stirring gently until just combined. The batter should be lumpy.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 4
Fry the Cauliflower
Dip each cauliflower floret into the tempura batter, allowing excess to drip off. Carefully place in the hot oil in batches. Fry for about 4-5 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Yuzu Kosho Aioli
- 5
Combine Ingredients
In a medium bowl, combine the mayonnaise, yuzu kosho, lemon juice, minced garlic, and salt. Mix well until smooth.
- 6
Chill
Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld.
Spicy Ketchup
- 7
Mix the Ketchup
In a small bowl, combine the ketchup, sriracha sauce, honey, and lemon juice. Stir until well mixed.
Garnish
- 8
Prepare Garnish
In a small bowl, mix the grated Parmesan cheese and chopped parsley together.
