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Cauliflower Tempura

This is a dish we do in the restaurant with our ‘Textures of cauliflower’ to accompany roast scallops with Indian spices. It is also something we cooked when I was growing up. As kids we knew it as Pakora. This recipe uses the stems, which are normally discarded

By Sat Bains

Ingredients

Serves 4

1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspooon chilli powder
Ice cold sparkling water to mix
12 cauliflower stalks, cooked
Chopped coriander and a squeeze of lime

100 g plain Flour
Flour

For pastry making or to thicken sauces, soups, stews and casseroles.
- Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
- Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
Sunflower oil

Sunflower oil

It is tasteless and heats to a high temperature so is a good all round oil.

Ideal for pan-frying, mayonnaise, dressings and marinades.
Pinch of Salt

Salt

Consider tablesalt, sea salt or crystals.

Sea salt’s pronounced and salty flavour means less is required to season food.
1 teaspoon Turmeric

Turmeric

Add earthy flavour to curries

Add bright yellow colour to rice

Instructions

In a bowl sift in the flour with the spices. Make a well in the middle and gradually beat in enough sparkling water to make a thick paste. Leave the mixture to sit for approx 1/2 an hour.
Heat a pan with a couple of inches of oil. Throw the cauliflower stalks into the batter and deep fry until very crispy.
Serve with chopped coriander and lime.

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