Tempura Cauliflower

First of all, cook the cauliflower in boiling salted water for about 2 minutes. Tip into a colander, and rinse under a cold tap to cool. Set aside.
Make your tempura batter by putting the flour into a large bowl with a pinch of salt. Whisk the egg yolks together with 175ml iced water, then whisk into the flour with 2 tbsp veg oil to make a very smooth batter. In a separate bowl, whisk the egg whites until stiff, and fold gently into the batter.
Heat up the oil in a wok or fryer, coat the cauliflower florets in the batter, and gently drop into the sizzling oil. Deep fry for 2-3 minutes or until golden and puffed up, then drain on kitchen paper before seasoning and serving with a dollop of spicy mayo.

20 mins

6 serving

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