Cauliflower Cheese Tempura Recipe - Great British Chefs
This cauliflower tempura dish from Bryn Williams puts a new spin on the modern classic. The cauliflower is topped with a rich Gruyère cheese sauce and sharp pickled cauliflower.
Ingredients
- 1 cauliflower, cut into florets, leaves and white core reserved for pickling
- vegetable oil, for deep-frying
- 250ml of white wine vinegar
- 100g of cane sugar
- 1 pinch of salt
- 1 bay leaf
- 1 sprig of thyme
- 100g of plain flour
- 10g of garlic powder
- 10g of onion powder
- 5g of salt
- 110g of plain flour
- 70g of rice flour
- 2g of baking powder
- 750ml of sparkling water
- 40g of butter
- 40g of plain flour
- 40g of white miso
- 220ml of milk
- 160g of Gruyère
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