Cauliflower Tempura

Directions

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