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Ingredients

Serves:
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cauliflower 500 g
all-purpose flour 130 g
corn starch 20 g
baking powder ½ tsp
salt ½ tsp
water 240 ml
olive oil or coconut oil
FOR THE SAUCE
soy sauce 60 ml
rice vinegar 2 tbsp
sesame oil 1 tsp
honey 100 ml
corn starch 10 g
water 160 ml
garlic 2 cloves
vegetable oil 1 tbsp
TO SERVE
sesame seeds 20 g
spring onions

Nutritional information

cal
109,66
prot
2,43
fat
2,30
carbs
20,48
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Vegetarian cauliflower tempura

Vegetarian cauliflower tempura

Ingredients

  • 500 g cauliflower
  • 130 g all-purpose flour
  • 20 g corn starch
  • ½ tsp baking powder
  • ½ tsp salt
  • 240 ml water
  • olive oil
    or coconut oil

  • FOR THE SAUCE

  • 60 ml soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 100 ml honey
  • 10 g corn starch
  • 160 ml water
  • 2 cloves garlic
  • 1 tbsp vegetable oil

  • TO SERVE

  • 20 g sesame seeds
  • spring onions

Tempura is a batter that was adapted by Japanese from Portuguese in 16th century. Today it’s a typical Japanese way of cooking – vegetables, prawns, meat and even fruit pieces fried in a thin batter coat. Here is a vegetarian version of a popular Asian dish. This sesame cauliflower remains a bit crunchy inside and is covered with a most delicate batter that absorbs the sweet sauce without soaking. Serve this dish with rice or noodles, fresh herbs or vegetables, decorated with sesame seeds and bright spring onions.


All author's recipes

Lida Zolotorevich

Recipe author

Recently she began to blog in Instagram, where she shows everything that brings pleasure: cooks, shares recipes, takes pictures. Every day for her is full of new discoveries: the first chocolate cake from zucchini, the first shooting under artificial lighting and even the first photophone, which suddenly fell on the cake. But, despite of small failures, Lida receives from all of its huge emotional feedback! She likes to learn, to invent beautiful stories in the frame and tell them to subscribers. Lida wants her hobby to turn into a profession. The family supports the author very much, especially because they get all the dishes that she cooks, and children are the main critics, most often enthusiastic.

Steps

1
Done

Step 1

Prepare the ingredients. Wash the cauliflower and separate into florets.
2
Done

Step 2

Make the batter: in a bowl combine flour, cornstarch, baking powder and salt till homogeneous. Add water at room temperature and whisk till homogeneous.
3
Done

Step 3

Pour the vegetable oil (or ghee or coconut one) into a sauté pan, 3 cm thick. Heat well. Coat the cauliflower in the batter, shake of the excess and carefully drop them into the boiling oil.
4
Done

Step 4

Fry on each side till slightly golden and crunchy, about 2-4 mins. Transfer the florets onto paper towels to absorb the excess fat.
5
Done

Step 5

Make the sauce: out the garlic through the press. In a bowl combine soy sauce, rice vinegar, sesame oil and honey. Slowly add the cornstarch, whisking till combined. Add water at room temperature and mix well.
6
Done

Step 6

Heat a little oil in a frying pan, add the garlic and fry it a little, stirring all the time, for about 1 min. Pour the soy sauce mixture and bring to a boil. Keep stirring till the sauce thickens and bubbles. Add the cauliflower to the sauce and mix well so that all the florets are covered. Sprinkle with sesame seeds.
7
Done

Step 7

Cauliflower tempura is done!

8
Done

Step 8

Enjoy your meal!

Tips:

1. You can also use rice, chickpeas or any other gluten-free flour but you’ll have to adjust the amount of water.
2. You may use gluten-free tamari sauce instead of soy one.

Vegetarian cauliflower tempura

Tempura is a batter that was adapted by Japanese from Portuguese in 16th century. Today it’s a typical Japanese way of cooking – vegetables, prawns, meat and even fruit pieces fried in a thin batter coat. Here is a vegetarian version of a popular Asian dish. This sesame cauliflower remains a bit crunchy inside and is covered with a most delicate batter that absorbs the sweet sauce without soaking. Serve this dish with rice or noodles, fresh herbs or vegetables, decorated with sesame seeds and bright spring onions.

  • Автор рецепта:
  • После приготовления вы получите 4
  • Время приготовления: 30 mins

Ингредиенты

  • 500 g cauliflower
  • 130 g all-purpose flour
  • 20 g corn starch
  • ½ tsp baking powder
  • ½ tsp salt
  • 240 ml water
  • olive oil
  • 60 ml soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 100 ml honey
  • 10 g corn starch
  • 160 ml water
  • 2 cloves garlic
  • 1 tbsp vegetable oil
  • 20 g sesame seeds
  • spring onions

Способ приготовления

  • Prepare the ingredients. Wash the cauliflower and separate into florets.

  • Make the batter: in a bowl combine flour, cornstarch, baking powder and salt till homogeneous. Add water at room temperature and whisk till homogeneous.

  • Pour the vegetable oil (or ghee or coconut one) into a sauté pan, 3 cm thick. Heat well. Coat the cauliflower in the batter, shake of the excess and carefully drop them into the boiling oil.

  • Fry on each side till slightly golden and crunchy, about 2-4 mins. Transfer the florets onto paper towels to absorb the excess fat.

  • Make the sauce: out the garlic through the press. In a bowl combine soy sauce, rice vinegar, sesame oil and honey. Slowly add the cornstarch, whisking till combined. Add water at room temperature and mix well.

  • Heat a little oil in a frying pan, add the garlic and fry it a little, stirring all the time, for about 1 min. Pour the soy sauce mixture and bring to a boil. Keep stirring till the sauce thickens and bubbles. Add the cauliflower to the sauce and mix well so that all the florets are covered. Sprinkle with sesame seeds.

  • Cauliflower tempura is done!

  • Enjoy your meal!

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