Cooking instructions

For the tempura batter:

1. Sift the two flours together
2. Whisk in sparkling water until smooth with no lumps.(If very thick add a touch more water)

To cook:

1. Add cooking oil to a deep pan (enough to cover the cauliflower) and heat to 160°c (do not leave unattended)
2. While the oil is heating up add the cauliflower to the tempura batter and coat well (batter should be thick enough to stick)
3. Once the oil is hot add the cauliflower and fry until it is golden and crispy 
4. Remove cooked cauliflower and place on a kitchen cloth (or sieve) to remove excess oil  
5. Add cooked cauliflower to the sauce and toss until it is generously coated 

To serve:

1. Serve in a bowl topped with sliced spring onion and sprinkled sesame seeds