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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cauliflower
Cut the cauliflower into bite-sized florets and set aside.
- 2
Make the Tempura Batter
In a bowl, combine cornstarch, all-purpose flour, and salt. Gradually whisk in ice water until the batter is smooth and slightly thickened.
- 3
Heat the Oil
In a deep frying pan or pot, heat oil to 350°F (175°C) for frying.
- 4
Fry the Cauliflower
Dip the cauliflower florets into the tempura batter, allowing excess to drip off. Carefully place them in the hot oil and fry until golden brown, about 4-5 minutes. Remove and drain on paper towels.
- 5
Prepare the Kale
While the cauliflower is frying, preheat the oven to 350°F (175°C). Toss kale leaves with a bit of oil and salt. Spread on a baking sheet and bake for 10-15 minutes or until crispy.
- 6
Serve
On a serving plate, arrange the fried cauliflower, sprinkle with sesame seeds, and serve with sweet chili sauce for dipping. Add the crispy kale as a garnish.
