Cauliflower Tempura With Soy Lime Sauce
serves 2-4
The cold club soda in the batter intensifies the flavor of whatever you're frying. If you're serving these as a party appetizer, be sure to make them at the last minute. Tempura is best eaten hot, cooled just enough so that it doesn't burn your tongue.
1 head cauliflower
1/2 cup cold club soda
1/2 cup rice flour
canola oil (for frying)
3 tablespoons soy sauce
3 tablespoons lime juice
1/4 teaspoon chili oil
prep: 10 minutes
total: 30 minutes
whisk
deep sauté pan
candy thermometer
slotted spoon
1. Clean and cut the cauliflower into florets. Whisk together the cold club soda and the rice flour until you get a consistency like pancake batter, adding more flour as necessary.
2. Heat a pan with several inches of canola oil. When it reaches 270F, fry the cauliflower until it browns lightly. Set on paper towels to absorb excess oil. Mix together the soy sauce and lime juice and serve with the warm florets.
2. Heat a pan with several inches of canola oil. When it reaches 270F, fry the cauliflower until it browns lightly. Set on paper towels to absorb excess oil. Mix together the soy sauce and lime juice and serve with the warm florets.
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