Tempura Cauliflower Recipe

Cut and blanch

Cut cauliflower head into bite-size florets. Bring a medium pot of water to a boil, add 1 tsp salt, then add florets and blanch for 2 minutes until slightly tender-crisp. Prepare an ice bath (bowl with cold water and ice). Drain cauliflower and immediately transfer to the ice bath to stop cooking. Drain and pat very dry with paper towels.

In a small saucepan combine honey (or agave), sliced jalapeños (include seeds if you want more heat), apple cider vinegar, lime juice and red pepper flakes. Warm over low heat just until honey thins and jalapeño flavor infuses, about 3–5 minutes—do not boil. Taste after 3 minutes and increase heat infusion time if you want stronger jalapeño flavor. If sauce is too thick, stir in up to 1 tablespoon water to reach pouring consistency. Remove from heat and let sit for at least 5 minutes to continue infusing. Strain out jalapeños if you prefer a smooth honey, or leave the slices in for presentation and more heat.

Place a mixing bowl over another bowl filled with ice to keep ingredients cold, or chill the bowl before starting. In the chilled bowl combine all-purpose flour, cornstarch, rice flour (if using), baking powder, salt and black pepper and gently whisk to combine. In a separate small bowl lightly beat the egg (if using). Add the egg to the dry mix, then pour in the ice-cold sparkling water and stir very gently with chopsticks or a fork just until combined—lumps are okay. Do not overmix; the batter should be cold, light and slightly lumpy. Keep the batter on ice until ready to fry.

Pour oil into a deep pot or fryer to a depth of about 3 inches (use approximately 1 liter). Heat oil to 350–365°F (175–185°C). Use a thermometer for accuracy. Pat the blanched cauliflower completely dry again just before battering to avoid oil splatter.

Working in small batches (3–5 florets at a time depending on pot size), dip each cauliflower floret into the cold tempura batter to coat lightly, letting any excess drip off. Carefully lower into hot oil. Fry, turning occasionally, until the batter is crisp and pale golden, about 3–4 minutes per batch (timing will vary with floret size and temperature). Avoid overcrowding which cools the oil.

Use a slotted spoon to transfer fried cauliflower to a wire rack set over a sheet tray or to paper towels to drain briefly. Keep warm in a low oven (200°F / 95°C) if frying multiple batches. Immediately sprinkle with fine sea salt or flake salt to taste.

Arrange tempura cauliflower on a serving platter. Spoon or lightly drizzle the hot jalapeño honey over the cauliflower just before serving (you can serve extra on the side). Garnish with chopped cilantro and lime wedges. Serve immediately so the batter stays crisp.