Japanese Tempura Cauliflower

Blanch the cauliflower in boiling salted water for 2 mins. Tip into a colander and rinse with the cold tap, before draining well and setting aside. Make the batter by mixing the flour in a bowl with some salt, then whisking in the yolks and 175ml of iced water. Whisk in the oil until a very smooth batter is achieved, then in a separate bowl whisk the whites until stiff, and fold into the batter.
Heat the oil to 190C, and coat the florets in batter and drop individually into the oil. Deep-fry for 3 mins, or until golden and puffy, and then drain on kitchen paper before serving with aioli or chilli sauce.

20 mins

6 serving

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