Ingredients: |
• 1 cauliflower.
• 20 g. of garlic powder.
• 8 g. of salt.
• 10 g. of cumin seeds (or cumin powder, if you prefer).
• 1 cup tempura flour.
• 1 glass of very cold water.
• EVO.
Steps to follow: |
• Separate the florets of the cauliflower.
• Mix the garlic, the cumin, the salt and the flour in a bowl.
• Add water and whisk until you get a creamy, lump-free butter.
• Heat a saucepan with plenty of oil over medium / high heat.
• Deep the florets in the tempura butter and fry for 1 minute on each side.
• Drain the excess of oil on paper towel before consuming.
Note: This dish can be served as a appetiser or as a main course served with a salad. |