- 140 g flour
- ½ cup soda water, ice cold
- 2 cups sunflower oil
- 2 small cauliflowers, thinly sliced lengthways and dried
- ½ cup soy sauce, for serving
Using a whisk, combine the flour with the soda water until no lumps remain.
Heat the oil in a small saucepan over a high heat.
Dip the cauliflower discs into the batter mixture and, once evenly coated, carefully drop into the hot oil. Fry until golden and fluffy. Using a slotted spoon, remove the tempura florets from the oil and drain on kitchen paper.
Serve warm with a side bowl of soy sauce.