Here is a vegetarian version of the popular Asian dish - Vegetarian Cauliflower Tempura. This sesame cauliflower inside remains slightly crunchy; outside it is covered with the most tender dough, which perfectly absorbs the sweet sauce, while not soaking it. Serve this dish with rice, noodles, fresh herbs or vegetables, garnished with sesame seeds and bright green onion feathers.
- cauliflower : 500 g
- wheat flour : 130 g
- corn starch : 20 g
- baking powder : 0.5 tsp
- water : 240 ml
- salt : 0.5 tsp
- olive oil : 300 ml
- soy sauce : 60 ml
- rice vinegar : 2 Tbsp
- asian sesame oil : 1 tsp
- honey : 100 ml
- corn starch : 10 g (for the sauce)
- water : 160 ml (for the sauce)
- garlic : 2 clove (for the sauce)
- olive oil : 1 Tbsp (for the sauce)
- green onion : 4 sprigs
Stages of cooking
Prepare all the ingredients. Cauliflower head wash and divide into florets.
Prepare a batter: mix the flour, cornstarch, baking powder and salt in a bowl. Add water at room temperature to the dry mixture and whisk until smooth mass.
At the bottom of the saucepan pour vegetable oil (or any other suitable for frying) to a height of about 3 cm and heat it. Dip cauliflower in batter, lightly shake off excess dough and gently place the inflorescence in a saucepan with hot oil.
Fry on each side until slightly golden and crisp, about 2-4 minutes. Put the finished cabbage on a paper napkin and let the excess oil soak.
Prepare the sauce: chop the garlic. Mix in a bowl soy sauce, rice vinegar, sesame oil and honey. Slowly add the cornstarch into the mixture, whipping with a whisk. Then pour water at room temperature and mix well.
Heat a small amount of oil in a pan, add chopped garlic and lightly fry it for a minute, stirring constantly. Then pour the mixture of soy sauce to garlic and bring it to a boil. Continue stirring until the sauce is thick and begins to bubble. Add cauliflower fried in batter to the pan and mix well to cover each inflorescence. Sprinkle with sesame seeds on top.
Serve with green onion feathers on top.