Preparation

15 minutes

Cooking

Few minutes

Portions

Two large, four small

Chef says

Tempting tempura from chef Mark Baumann, sparkling water being the secret to a featherweight batter.

Tips

Substitute the curry powder for your favourite substantial spice or herb, one that can withstand heat

By Karen, Walden Local Food and Mark Baumann

Cauliflower tempura

Cauliflower tempura

Ingredients

1 cauliflower

150g self raising flour

1 teaspoon of corn flour

1 teaspoon of curry powder

1 teaspoon of baking powder

350ml ice cold sparkling water

Paprika for dusting (or cep powder)

Vegetable oil for frying

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Yes Chef!
Recipe from
Mark Baumann

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Method

  1. Cut cauliflower into lots of little florets
  2. Boil in milk for around 5 minutes (milk ensures fab colour and taste)
  3. Dry on kitchen paper and cool until needed
  4. For the batter, mix all the dry ingredients together
  5. Slowly add the water, whisking as you go (consistency wise, the batter should coat your finger)
  6. Heat the oil. I don't own a a deep fat fryer, so I used my smallest pan and a small bottle of vegetable oil (deep enough to cover the florets)
  7. Drop each floret in the batter, coat, then drop in the hot oil, frying until golden brown
  8. Sprinkle with a little paprika and serve

A simple, but satisfying, technique added to my culinary repertoire
Karen