Tempura of Cauliflower and Chilli Dip

Firstly make the chilli sauce by simply placing all the ingredients into a small saucepan and over a medium heat bring to the boil and cook for 5 minutes until the sauce begins to thicken, remove from the heat and leave to cool.

Next cook the cauliflower in boiling water for about 2 minutes, drain, refresh under cold water then leave to dry on kitchen roll. In a large mixing bowl add the flour, curry powder, parsley and season to taste.

Next add the egg yolks and sparkling water and whisk to form a smooth batter. In a clean separate bowl whisk the egg whites until stiff, and then fold into the batter. In a wok or a medium saucepan add enough sunflower oil to about 5cm deep.

Heat the oil until a small cube of bread becomes golden and crisp. Add the cauliflower to the batter and cook in small batches in the hot oil for about 2-3 minutes until golden. Lift out with a slotted spoon and drain on kitchen roll.

Place the cauliflower onto a serving plate, sprinkle over a little salt and serve with the chilli dip.

This recipe has one or more red traffic lights. It’s fine to eat occasionally or as a treat.