This help-yourself veggie starter of tempura-like lightly battered cauliflower is also good as a nibble with drinks
Prep:15 mins
Serves 4 – 6
1 large cauliflower, cut into small floretssunflower oil, for deep-frying
STEP 1Whisk batter ingredients together, then let it rest while you make the dipping sauce. Mix sauce ingredients together and set aside. Cook cauliflower in boiling salted water for 2 mins, then drain and refresh with cold water.STEP 2Heat about 10cm depth vegetable oil in a high-sided pan. Once oil is hot, test with a small bit of bread – if it turns golden in 30 secs, it’s ready.STEP 3Dip the dry cauliflower into batter, shake off any excess and place in the hot oil. Fry in batches until golden, about 3 mins, then remove to a plate lined with kitchen paper. To keep warm, keep the florets in a low oven. Once all the cauliflower is fried, season with sea salt and serve with the sauce.
