Cauliflower Tempura with Tartar Sauce
- For the tatar sauce
- 2 hard-boiled eggs
- 1 shallot
- 1 small Pickle (and a little brine)
- 2 Tbsps Caper
- 4 Tbsps Mayonnaise
- 2 Tbsps Yogurt (0.1% fat)
- 1 garlic clove
- ½ bunch Chives
For the cauliflower: Trim the cauliflower, rinse and cut into florets.
Bring a large pot of salted water to a boil. Blanch the cauliflower florets for 4 minutes, shock in ice water and drain. Sprinkle with lemon juice and let marinate for 10 minutes.
For the batter: Whisk the flour, cheese, curry, egg yolk, melted butter and beer together. Season with salt. Whip the egg whites until stiff then fold in.
Heat the oil to 350°F. Working in batches, dip the cauliflower in batter and deep-fry until golden brown. Drain on paper towels. Serve with tartar sauce (recipe below).
For the tartar sauce: Peel the eggs and shallot and chop finely. Chop the pickle and capers finely. Mix the eggs, shallot, pickle and capers with the mayonnaise and yogurt. Mince the garlic and mix into the sauce. Season with pickle brine, salt and pepper. Rinse the chives, thinly slice and fold into the sauce.