Cauliflower Recipe
achiote onion tempura, not-so-fish sauce, vegan mayo, salsa verde, cilantro (ve)
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Ingredients
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Cauliflower
Not-So-Fish Sauce
Vegan Mayo
Salsa Verde
Garnish
Method
Cauliflower Preparation
- 1
Prepare the Cauliflower
Remove the leaves and stem from the cauliflower head, then cut it into florets.
- 2
Make Achiote Tempura Batter
In a mixing bowl, combine all-purpose flour, achiote paste, cold water, and salt. Whisk until smooth and well combined.
Frying
- 3
Heat Oil
In a deep frying pan, heat oil over medium-high heat until hot enough for frying.
- 4
Fry Cauliflower
Dip each cauliflower floret into the tempura batter, allowing excess to drip off, then carefully place it into the hot oil. Fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Sauce Preparation
- 5
Make Not-So-Fish Sauce
In a small bowl, mix together soy sauce, seaweed flakes, lemon juice, and maple syrup until well combined.
- 6
Salsa Verde Preparation
- 7
Plating
- 8
Serve
On a serving plate, arrange the crispy cauliflower florets. Drizzle with the not-so-fish sauce and creamy vegan mayo. Top with salsa verde and garnish with fresh cilantro leaves.
