Cauliflower Carpaccio in Tempura Batter – La Classe de Cuisine
Crispy tempura-coated cauliflower slices served with tomato sauce—perfect as an appetizer! Easy to prepare, deliciously crunchy.
Ingredients
- 1 large cauliflower, broken into large florets
- 200 ml (1 small cup) sunflower oil, for deep frying
- 4 spring onions, sliced thinly
- 50 g (3 Tbsp) cornflour
- 80 g (5 Tbsp) rice flour
- 1/2 tsp baking powder
- 1 egg yolk
- 160 ml (2/3 cup) ice cold soda water
- squeeze of 1 lemon juice
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