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Cauliflower tempura & lime aioli

This delicious recipe has been developed by the Culinary Team of Finland. The GastroMax Chef's colander spoon is the perfect kitchen utensil when preparing this dish.

Check out the recipe below!

Recipe for cauliflower tempura & lime aioli:

 

Cauliflower tempura

2 eggs

3,5 dl Vichy water

3 dl wheat flour

2 dl Maizena corn flour

1 teaspoon salt

1 cauliflower

sunflower oil

 

Method:

  1. Cut down the cauliflower to approx.  4cm x 4cm pieces and blanch the pieces for a minute or so
  2. Mix well together all the tempura batter ingredients in a bowl
  3. Dip the cauliflower pieces in the tempura batter
  4. Deep fry the cauliflower approx. 3 minutes in 180°C sunflower oil
  5. With the help of a colander spoon, pick up the golden cauliflowers and place on top of kitchen paper towels
  6. Season with salt

 

Lime aioli:

3dl rapeseed oil

1/2 lime’s juice

1 teaspoon Dijon mustard

1 teaspoon salt

1 egg

 

Method:

  1. Place all the ingredients to a high dish, where a hand blender fits into
  2. Run the hand blender with full power lifting it simultaneously up the dish until the mixture becomes mayonnaise
  3. Check the flavor

 

For serving:

Fresh coriander

Fresh lime

Fresh chili

Sesame seeds