Teriyaki Tempura Cauliflower Food

TERIYAKI CAULIFLOWER

Steps:

• Cut cauliflower into bite sized pieces
• Preheat oven to 425 degrees and line a baking sheet with parchment paper
• In a bowl, mix together the batter: water, flour, garlic powder, onion powder, and salt
• Place the panko bread crumbs in a separate bowl
• Dip each cauliflower floret in the batter, shake off the excess, and roll in the panko bread crumbs to coat. Once coated, place the cauliflower on the parchment paper lined baking sheet
• Repeat until all cauliflower are dipped and breaded
• Bake the cauliflower bites for 20 - 30 minutes, flipping at least once, until crispy on all sides
• During the last 15 minutes of cook time, prepare a batch of the homemade teriyaki sauce linked in the recipe ingredients
• Once the cauliflower is done, toss with the teriyaki sauce
• Serve topped with optional white sesame seeds and sliced green onions for garnish. Enjoy alone, or over white rice, cauliflower rice, brown rice, or stir fry noodles of choice

TERIYAKI CAULIFLOWER BITES RECIPE BY TASTY

Steps:

• Preheat oven to 450˚F (230˚C).
• Cut the head of cauliflower in half. Pluck bite sized florets from each half. Trim bottoms of florets as necessary.
• Line a baking sheet with parchment paper. Spread cauliflower florets on the baking sheet and drizzle with olive oil.
• Bake for 20 minutes.
• In a small pan, heat soy sauce, brown sugar, and honey. Reduce until viscous.
• Remove florets from oven and toss with teriyaki sauce.
• Return florets to the oven and bake for an additional 10 minutes until browned to your liking.
• Sprinkle cauliflower with sesame seeds and scallions.
• Enjoy!

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.

CAULIFLOWER TEMPURA

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.

CAULIFLOWER TEMPURA

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.