Cauliflower Tempura

Ingredients

• 2 hard boiled eggs
• 1 Shallot
• 1 small pickled cucumber (with brine)
• 2 tbsp capers
• 4 Tbsp mayonnaise
• 2 tbsp yogurt
• 1 Garlic clove
• 0.5 bunch Chives
• Salt
• Pepper
• 1 cauliflower (about 500 g)
• Salt
• juice of one lemon
• 100 g flour
• Salt
• 30 g grated hard cheese
• 1 tsp curry powder
• 1 egg yolk
• 1 tbsp liquid butter
• 125 ml beer
• 2 egg whites

Instructions

1. 1.

   Clean and wash the cauliflower, then cut into evenly sized florets.

2. 2.

   Bring plenty of salted water to a boil and blanch the cauliflower florets for 4 minutes. Drain, let them dry well, drizzle with lemon juice and marinate for 10 minutes.

3. 3.

   For the batter mix flour, cheese, curry powder and salt; whisk in egg yolk, liquid butter and beer, then fold in beaten egg whites.

4. 4.

   Heat the oil (it is hot enough when bubbles start to rise on a spoon handle held in the oil). Dip each vegetable piece into the batter one at a time and fry in the hot oil until golden brown. Drain on kitchen paper. Serve immediately with tartar sauce.

5. 5.

   For the sauce peel and finely dice the shallot. Peel the eggs. Finely chop the eggs, cucumber and capers. Mix mayonnaise and yogurt. Combine cucumber, capers, eggs and shallot, season with 1–2 tbsp brine, salt and pepper. Press in the garlic. Wash the chives, cut into rings, stir in.