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 show imperial units

Serves 4

100g 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
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspooon chilli powder
1 teaspoon of turmeric

Turmeric

Add earthy flavour to curries

Add bright yellow colour to rice
A pinch of salt

Salt

Consider tablesalt, sea salt or crystals.

Sea salt’s pronounced and salty flavour means less is required to season food.
Ice cold sparkling water to mix
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.
12 cauliflower stalks, cooked
Chopped coriander

Herbs

Ideal for seasoning pastas.

To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
A squeeze of lime

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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