For a game day appetizer, serve crispy, deep-fried cauliflower bits with sesame-hoisin sauce.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup tempura batter mix
- ¾ cup ice cold water
- ¼ cup hoisin sauce
- 5 tablespoons sesame oil, divided
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sesame seeds
- ½ teaspoon garlic powder
- 1 medium head cauliflower, cut into florets
- 4 cups vegetable oil for frying, or as needed
Instructions
- Combine tempura mix and water in a bowl; whisk until blended. Set bowl into a larger bowl filled with ice cubes to keep cold.
- Mix hoisin sauce, 2 tablespoons sesame oil, vinegar, soy sauce, sesame seeds, and garlic powder together in a small bowl.
- Dip cauliflower into the tempura batter and set on a plate to let excess batter drip off.
- Combine vegetable oil and remaining 3 tablespoons sesame oil in a medium saucepan over medium heat; bring temperature up to 350 to 375 degrees F (175 to 190 degrees C).
- Deep-fry cauliflower florets in batches until golden brown, 4 to 6 minutes per batch. Remove to a paper towel-lined plate to drain.
- Serve with hoisin mixture drizzled on top, or on the side for dipping.
- I use Golden Dragon(R) hoisin sauce.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 2214 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 31 g |
| Sodium | 826 mg |
| Sugars | 7 g |
| Fat | 238 g |
| Unsaturated Fat | 0 g |