Cauliflower tempura & lime aioli

Cauliflower tempura is a tasty vegetable dish, for the preparation of which the GastroMax skimmer is a particularly handy tool!

 
Cauliflower tempura in the making

Cauliflower tempura

2 eggs
3,5 dl sparkling water
3 dl wheat flour
2 dl Maizena corn flour
1 teaspoon salt
1 cauliflower
Sunflower oil

Method:

1. Cut the cauliflower into approx. 4 cm x 4 cm pieces and blanch the pieces for a minute or so.

2. Mix all the tempura batter ingredients well together in a bowl.

3. Dip the cauliflower pieces in the tempura batter.

4. Deep-fry the cauliflower for approx. 3 minutes in 180°C sunflower oil.

5. With the help of a skimmer, pick up the golden cauliflowers and place on top of kitchen paper towels.

6. Season with salt.

Lime aioli

3 dl rapeseed oil
1/2 lime’s juice
1 teaspoon Dijon mustard
1 teaspoon salt
1 egg

Method:

1. Place all the ingredients in a high dish where a hand blender fits.

2. Run the hand blender on full power, lifting it simultaneously up the dish until the mixture becomes mayonnaise.

3. Check the flavour.

For serving

Fresh coriander
Fresh lime
Fresh chili
Sesame seeds

This recipe was developed by the Culinary Team of Finland.