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Tempura Curried Cauliflower with Honey Lemon Yogurt Sauce Recipe

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This recipe for Tempura Curried Cauliflower with Honey Lemon Yogurt Sauce, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Victoria Lucas

Category:
Category:

Ingredients:  
Ingredients:  
1 head of cauliflower
2 cups AP flour
1 1/2 cups of beer
2 teaspoons garam masala
2 teaspoons curry powder
1 teaspoon salt

Yogurt Sauce:
4 oz plain Greek yogurt
1/2 teaspoon olive oil
Juice from 1/2 lemon
2 teaspoons honey

Directions:
Directions:
Cut the cauliflower florets into bite size pieces. Whisk the ingredients of the tempura batter together. The batter should be not be too thick but not so runny that it doesn't adhere to the cauliflower. Test by dipping a piece into the batter to see if enough batter clings to it. If it's too runny or too thick, adjust by adding more flour or beer. Heat frying oil in a heavy stockpot until it reaches approximately 350 degrees. Test that the oil is hot enough by dipping a piece of cauliflower in. If it doesn't bubble it isn't hot enough. Once the oil is hot enough, dip the cauliflower into the batter and then place the battered pieces into the fry oil. Fry in small batches for about 1 1/2 - 2 minutes per batch. Remove the fried cauliflower and allow to rest on a paper towel covered plate to remove extra oil. In a small bowl combine Greek yogurt, honey, olive oil, and lemon juice to make yogurt sauce.

 

 

 

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