Cauliflower Tempura

Instructions

1. Cook the cauliflower in boiling water for 2 minutes
2. Tip into a colander, rinse under the cold tap, drain well and set aside.
3. Put the flour in a large bowl with a pinch of salt.
4. Whisk the egg yolks and 175ml iced water together.
5. whisk into the flour with the oil to make a smooth batter.
6. In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.
7. Heat the oil in a deep fryer or large wok to 190°C
8. Coat some of the cauliflower in the batter
9. use a slotted spoon to carefully lift into the hot oil.
10. Deep-fry the cauliflower for 2-3 mins until golden and puffy.
11. Drain on kitchen towel and continue with the rest in batches.
12. Sprinkle the cauliflower with salt.
13. serve with a bowl of aioli or mayonnaise.