Cauliflower tempura & lime aioli

Cauliflower tempura

2 eggs
3,5 dl sparkling water
3 dl wheat flour
2 dl Maizena corn flour
1 teaspoon salt
1 cauliflower
Sunflower oil

Method:

1. Cut down the cauliflower to approx. 4 cm x 4 cm pieces and blanch the pieces for a minute or so

2. Mix well together all the tempura batter ingredients in a bowl

3. Dip the cauliflower pieces in the tempura batter

4. Deep fry the cauliflower approx. 3 minutes in 180°C sunflower oil

5. With the help of a colander spoon, pick up the golden cauliflowers and place on top of kitchen paper towels

6. Season with salt

Lime aioli

3 dl rapeseed oil
1/2 lime’s juice
1 teaspoon Dijon mustard
1 teaspoon salt
1 egg

Method:

1. Place all the ingredients to a high dish, where a hand blender fits into

2. Run the hand blender with full power lifting it simultaneously up the dish until the mixture becomes mayonnaise

3. Check the flavor

For serving

Fresh coriander
Fresh lime
Fresh chili
Sesame seeds

This recipe was developed by the Culinary Team of Finland.

Cauliflower tempura & lime aioli