Cauliflower cheese tempura
This cauliflower tempura dish from Bryn Williams puts a new spin on the modern classic. The cauliflower is topped with a rich Le Gruyère AOP cheese sauce and sharp pickled cauliflower.
Ingredients
Metric
Imperial
- 1 cauliflower, cut into florets, leaves and white core reserved for pickling
- vegetable oil, for deep-frying
Pickling liquid
- 250ml of white wine vinegar
- 100g of cane sugar
- 1 pinch of salt
- 1 bay leaf
- 1 sprig of thyme
Dry mix
- 100g of plain flour
- 10g of garlic powder
- 10g of onion powder
- 5g of salt
Tempura batter
- 110g of plain flour
- 70g of rice flour
- 2g of baking powder
- 750ml of sparkling water
Gruyère cheese sauce
- 40g of butter
- 40g of plain flour
- 40g of white miso
- 220ml of milk
- 160g of Gruyère
Method
To make the pickle, cut the leaves and white core of the cauliflower into 4cm pieces
- 1 cauliflower, cut into florets, leaves and white core reserved for pickling
Bring all the ingredients for the pickling liquid to the boil, whisking until the sugar is dissolved, then remove from the heat and pour over the cauliflower core and leaves. Set aside until needed
- 250ml of white wine vinegar
- 100g of cane sugar
- 1 pinch of salt
- 1 bay leaf
- 1 sprig of thyme
Whisk together all the ingredients for the dry mix
- 100g of plain flour
- 10g of garlic powder
- 10g of onion powder
- 5g of salt
In a separate bowl, whisk together all the ingredients for the tempura batter until smooth
- 110g of plain flour
- 70g of rice flour
- 2g of baking powder
- 750ml of sparkling water
To make the Gruyère cheese sauce, first melt the butter in a pan. Add the flour and cook for 1–2 minutes, but don’t let it brown
- 40g of butter
- 40g of plain flour
Gradually whisk in the miso and then the milk, whisking as you go to avoid any lumps
- 40g of white miso
- 220ml of milk
Bring the sauce up to the boil and then add the cheese and cook for 2–3 more minutes
- 160g of Gruyère
Once ready to fry, heat up enough vegetable oil for deep-frying to 160°C
- vegetable oil, for deep-frying
Roll the cauliflower florets into the dry mix, then dip them into the tempura mix
Once the oil is hot, add the battered cauliflower and cook for 2–3 minutes, or until the cauliflower is cooked and the batter is crispy
Spoon dollops of the cheese sauce onto your serving plate and top each with a crispy cauliflower floret. Add a touch more cheese sauce on top and finish each with a pickled cauliflower leaf
Brought to you by Le Gruyère AOP
Brought to you by Le Gruyère AOP
Brought to you by Le Gruyère AOP
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