Cauliflower Tempura Recipes

CAULIFLOWER TEMPURA

A healthy, Japanese-style snack

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 30m

Number Of Ingredients 5

Cauliflower tempura image

Steps:

Cook the cauliflower in boiling water for 2 mins. Tip into a colander, rinse under the cold tap, drain well and set aside.
Put the flour in a large bowl with a pinch of salt. Whisk the egg yolks and 175ml iced water together, then whisk into the flour with the oil to make a smooth batter. In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.
Heat the oil in a deep fryer or large wok to 190C. Coat some of the cauliflower in the batter then use a slotted spoon to carefully lift into the hot oil. Deep-fry the cauliflower for 2-3 mins until golden and puffy. Drain on kitchen towel and continue with the rest in batches. Sprinkle the cauliflower with salt and serve with a bowl of aïoli or mayonnaise.

Nutrition Facts : Calories 253 calories, Fat 19 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.09 milligram of sodium

Ingredients

1 small cauliflower , cut into medium-size florets
100g plain flour
2 eggs , separated
2 tbsp vegetable oil
vegetable oil for deep frying

CAULIFLOWER TEMPURA

Cauliflower gets its deserved moment in the spotlight in this Japanese-style snack For a difference instead of boiling or steaming cauliflower florets, toss them in some olive oil, sprinkle with paprika and roast in a hot oven for 30 mins until cooked and crispy.

Provided by PinkCherryBlossom

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

Cauliflower Tempura image

Steps:

Cook the cauliflower in boiling water for 2 minutes
Tip into a colander, rinse under the cold tap, drain well and set aside.
Put the flour in a large bowl with a pinch of salt.
Whisk the egg yolks and 175ml iced water together.
whisk into the flour with the oil to make a smooth batter.
In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.
Heat the oil in a deep fryer or large wok to 190°C
Coat some of the cauliflower in the batter
use a slotted spoon to carefully lift into the hot oil.
Deep-fry the cauliflower for 2-3 mins until golden and puffy.
Drain on kitchen towel and continue with the rest in batches.
Sprinkle the cauliflower with salt.
serve with a bowl of aïoli or mayonnaise.

Nutrition Facts : Calories 793.8, Fat 79.1, SaturatedFat 10.6, Cholesterol 70.5, Sodium 37, Carbohydrate 18.4, Fiber 1.7, Sugar 1.2, Protein 5.1

Ingredients

1 small cauliflower, cut into medium-size florets
100 g plain flour
2 eggs, separated
2 tablespoons vegetable oil
500 ml vegetable oil (for deep frying)

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TEMPURA CAULIFLOWER - COMPLETELY DELICIOUS

Web Mar 6, 2017 2 cups cake flour (240 grams) 1 teaspoon salt 1/2 teaspoon ground cumin 2 large egg yolks 2 cups ice cold water (500 ml) 1 head …
From completelydelicious.com
5/5 (1)
Total Time 30 mins
Category Appetizer
Calories 528 per serving

Pour oil into a heavy-bottomed pot so that it's at least 2 inches deep. Insert deep fry thermometer. Set over medium high heat and heat to 350 degrees F.
Meanwhile, prepare tempura batter. Aim to have the batter ready right as the oil comes to temperature so that it sits as little as possible.
Combine the cake flour, salt, and cumin. Whisk together the egg yolks and ice cold water. Add the flour mixture and mix just until no streaks of flour remain, batter will still be lumpy. Do not overmix.
Dip the cauliflower a few florets at a time into the batter and then immediately drop them into the hot oil. Let cook about 2 minutes on each side until golden brown. Watch them to make sure they don't burn. Use a slotted spoon or mesh strainer to transfer to paper towels to drain. Repeat with remaining cauliflower.

Cauliflower Tempura Recipes

CAULIFLOWER TEMPURA

A healthy, Japanese-style snack

CAULIFLOWER TEMPURA

Cauliflower gets its deserved moment in the spotlight in this Japanese-style snack For a difference instead of boiling or steaming cauliflower florets, toss them in some olive oil, sprinkle with paprika and roast in a hot oven for 30 mins until cooked and crispy.

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