Crispy cauliflower and fresh garlic tempura… an easy “tapa” for those especial days!
3 fresh garlic
1 cup of semi wholemeal flour
Mix flour with very cold water and a pinch of salt.
Let it sit in the refrigerator while you prepare the vegetables
Cut the cauliflower into florets.
Cut fresh garlic into thin strips about 3 cm long.
Mix the vegetables with the tempura.
Deep fry without stearing the tempura, to prevent it absorbing too much oil.
Remove when golden brown and leave on absorbent paper.
Serve with some grated radish marinated in a little lemon juice or a pinch of salt to help balance the tempura
Cook it with love … and enjoy !!