Cauliflower Tempura - cooking recipe

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)

Preparation

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\u00b0C
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 aioli or mayonnaise.