CAULIFLOWER TEMPURA
A healthy, Japanese-style snack
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 30m
Number Of Ingredients 5
Steps:
- Cook the cauliflower in boiling water for 2 mins. Tip into a colander, rinse under the cold tap, drain well and set aside.
- Put the flour in a large bowl with a pinch of salt. Whisk the egg yolks and 175ml iced water together, then whisk into the flour with the oil to make a smooth batter. In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.
- Heat the oil in a deep fryer or large wok to 190C. Coat some of the cauliflower in the batter then use a slotted spoon to carefully lift into the hot oil. Deep-fry the cauliflower for 2-3 mins until golden and puffy. Drain on kitchen towel and continue with the rest in batches. Sprinkle the cauliflower with salt and serve with a bowl of aïoli or mayonnaise.
Nutrition Facts : Calories 253 calories, Fat 19 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.09 milligram of sodium
BAKED VEGETABLE TEMPURA
This appetizer is a super easy and delicious way to start any Asian-inspired meal. Enjoy!
Provided by deb
Categories Appetizers and Snacks Beans and Peas
Time 41m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet.
- Combine panko and salt together in a shallow bowl. Whisk eggs in a separate small bowl. Combine broccoli, cauliflower, sweet potato, winter squash, onion, and green beans together in a large bowl; add flour and toss to coat evenly.
- Shake excess flour from each vegetable piece, dip into beaten egg and press into panko mixture. Gently toss between your hands so any panko crumbs that haven't stuck can fall away. Place vegetables onto prepared baking sheet; do not stack.
- Bake in the preheated oven until golden brown, turning occasionally, 10 to 15 minutes.
- Stir soy sauce, water, rice vinegar, and sugar together in a saucepan over medium heat until hot, 1 to 2 minutes. Remove from heat and add green onion. Serve sauce alongside vegetables.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 91.2 g, Cholesterol 93 mg, Fat 4.9 g, Fiber 8.9 g, Protein 17.1 g, SaturatedFat 1.4 g, Sodium 2203 mg, Sugar 14.6 g
TEMPURA CAULIFLOWER WITH SPICED YOGURT DIPPING SAUCE
Crispy fried tempura cauliflower with spiced yogurt dipping sauce makes a great snack!
Provided by Annalise
Categories Appetizer
Time 30m
Number Of Ingredients 16
Steps:
- Pour oil into a heavy-bottomed pot so that it's at least 2 inches deep. Insert deep fry thermometer. Set over medium high heat and heat to 350 degrees F.
- Meanwhile, prepare tempura batter. Aim to have the batter ready right as the oil comes to temperature so that it sits as little as possible.
- Combine the cake flour, salt, and cumin. Whisk together the egg yolks and ice cold water. Add the flour mixture and mix just until no streaks of flour remain, batter will still be lumpy. Do not overmix.
- Dip the cauliflower a few florets at a time into the batter and then immediately drop them into the hot oil. Let cook about 2 minutes on each side until golden brown. Watch them to make sure they don't burn. Use a slotted spoon or mesh strainer to transfer to paper towels to drain. Repeat with remaining cauliflower.
- Serve immediately with dipping sauce or as desired.
Nutrition Facts : Calories 528 kcal, Carbohydrate 54 g, Protein 14 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 106 mg, Sodium 756 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
CAULIFLOWER TEMPURA
Cauliflower gets its deserved moment in the spotlight in this Japanese-style snack For a difference instead of boiling or steaming cauliflower florets, toss them in some olive oil, sprinkle with paprika and roast in a hot oven for 30 mins until cooked and crispy.
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the cauliflower in boiling water for 2 minutes
- Tip into a colander, rinse under the cold tap, drain well and set aside.
- Put the flour in a large bowl with a pinch of salt.
- Whisk the egg yolks and 175ml iced water together.
- whisk into the flour with the oil to make a smooth batter.
- In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.
- Heat the oil in a deep fryer or large wok to 190°C
- Coat some of the cauliflower in the batter
- use a slotted spoon to carefully lift into the hot oil.
- Deep-fry the cauliflower for 2-3 mins until golden and puffy.
- Drain on kitchen towel and continue with the rest in batches.
- Sprinkle the cauliflower with salt.
- serve with a bowl of aïoli or mayonnaise.
Nutrition Facts : Calories 793.8, Fat 79.1, SaturatedFat 10.6, Cholesterol 70.5, Sodium 37, Carbohydrate 18.4, Fiber 1.7, Sugar 1.2, Protein 5.1
TERIYAKI TEMPURA CAULIFLOWER
Steps:
- In a medium mixing bowl, whisk all-purpose flour and cornstarch.
- Slowly pour in ice water, gently whisking to combine. Do not overmix - a few lumps are fine.
- Add panko to a small mixing bowl. Set aside.
- Cut cauliflower into bite-sized florets. Pro tip: uniform sizes will cook more evenly.
- In a medium mixing bowl combine 2 tbsp all-purpose flour, 1/2 tsp kosher salt, and 1 tsp garlic powder.
- Toss cauliflower in the flour mixture, doing your best to coat all florets evenly.
- Working in batches, drop 4-7 florets at a time in the tempura batter.
- Using a fork, chopstick, or skewer, pierce a piece of cauilflower and dredge it through the tempura batter.
- Shake off excess batter and transfer cauliflower to the bowl with panko. Repeat with other florets in this batch.
- Gently toss cauliflower in the panko bowl until tempura batter is lightly coated. Transfer to a plate.
- Repeat above process with remaining cauliflower.
- Preheat air fryer for 5 minutes at 400 F.
- Heavily spray breaded cauliflower with olive oil cooking spray. Allow everything to sit for 1 minute.
- Transfer cauliflower to air fryer and cook at 400 F for 6 minutes. Flip and cook for an additional 1-2 minutes if needed.
- Transfer crispy cauliflower to a bowl and drizzle with teriyaki sauce.
Nutrition Facts : ServingSize 1 cup, Calories 249 kcal, Carbohydrate 22 g, Protein 9 g, Fat 2 g, SaturatedFat 1 g, Sodium 421 mg, Fiber 4 g, Sugar 8 g
TRADER JOE'S TEMPURA CAULIFLOWER AIR FRYER
Trader Joe's Tempura Cauliflower Air Fryer
Provided by Emily Hill
Categories Appetizers
Time 11m
Number Of Ingredients 1
Steps:
- Start by preheating your air fryer to 380 Degrees F.
- Now you want to take out the two bags of trader joe's package, the tempura cauliflower, and the sauce set it aside.
- Place the frozen tempura cauliflower in the air fryer basket and spread out into a single even layer, no oil spray is needed.
- Air fryer your Trader Joe's tempura cauliflower for about 8 to 10 minutes until they turn into a golden brown color and are cooked through.
- Meanwhile, set the sauce in a hot water small bowl so it is thawed by the time your Trader Joe's tempura cauliflower will be ready.
- At 4-5 minutes go ahead and shake your air fryer basket, as that will make sure that the hot air of the air fryer will be reaching all the Trader Joe's tempura cauliflower.
- When they are cooked, take a large mixing bowl and put your Trader Joe's tempura cauliflower in it, then pour on them the thawed sauce and mix well.
- Finally, serve hot
Nutrition Facts : Calories 150 cal
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