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Saffron Tempura Fried Multicolored Cauliflower with Mint Chutney

Saffron Tempura Fried Multicolored Cauliflower with Mint Chutney
Saffron Tempura Fried Cauliflower with Ming Chutney
Tempura Cauliflower with Mint Chutney

Easy saffron tempura multi colored cauliflower

The most favorite of the Fabulous Five cooking methods has got to be Frying…who doesn’t like fried food? It’s that saffron tempura crispness that accentuates the mouth feel here of the savory tender cauliflower and romanesco.

Ooooh Baby…You can showcase this easy saffron tempura multi colored cauliflower and chartreuse romanesco with the yummiest mint chutney at your next casual dinner party! People will be on their knees begging for this recipe (if that’s your choice of submission…LOL).

The mint chutney is jammed pack with flavor with a hint of sweetness and can be used with any India recipe or your favorite grilled, roasted, poached, sauté, braised, or fried dish. I had a student that said she would smear it on anything…cracker, naan, grilled pineapple, curried devil eggs, or french bread!

The first trick to this tempura batter is to use really cold club soda infused with saffron. Sprinkle a good hefty pitch of saffron over the cold club soda and watch the transformation begin! Also, go to you local India food market for the saffron and all the other spices…the prices are usually cheaper. Hey, it’s always good to save some bucks!

The second trick is you must first lightly blanch the cauliflower and romanesco flowerets and let drain and cool on a rack, before dipping into batter and frying! And use rice flour (Hell, I have used cake flour, yucca/cassava flour, or sifted AP flour…but that’s our secret)

Serves 6-8

[ingredients title=”Equipment”]

  • 1 Lg        Heavy sauce pan or dutch oven at least 4-5″ deep and 10″ in diameter for frying.
  • 1 Lg        Suace pot
  • 1             Spider or slotted spoon
  • 1             Sheet pan with rack
  • 1 Lg        Mixing bowl for tempura batter
  • 2 Sm       Mixing bowl
  • 1             Wire whip
  • Measuring spoons and cups
  • Chef knife and pairing knife
  • Food Processor

[Equipment]

[ingredients title=”Ingredients”]

  • Tempura Batter :
    • 2 Lg       Eggs (beaten)
    • 1 C         Club soda
    • 1 t +       Saffron (want a yellow gold color) *
    • 2 C         Rice flour *
    • Extra soda if needed to thin batter
  • Cauliflower : *
    • 1/2 Hd          Purple
    • 1/2 Hd          Orange
    • 1/2 Hd          White
    • 1/2 Hd          Green  or Romanesco (Romanesco broccoli, also known as Roman cauliflower, Broccolo Romanesco, Romanesque cauliflower or simply Romanesco is an edible flower bud of the species Brassica oleracea. First documented in Italy, it is chartreuse in color.
  • Mint Chutney:
    • 1 C      Fresh Mint, leaves
    • 1 C      Fresh Cilantro, leaves
    • 2 T      Coconut oil
    • 1 T       Fresh lime juice
    • 1 T       Water
    • 1 t        Jalapeño, seeded and chopped
    • 1 t        Garlic, chopped
    • 1/2 t     Ginger root, peeled and minced
    • 1/8 t     Salt
    • 1T        Honey

[/ingredients]

Chef Gerrie’s Notes *

* Saffron is a wonderful spice.has a very subtle flavor and aroma — some say it’s floral, some say it’s like honey, and some would just say pungent. The flavor can be hard to nail down and described. If you’re going for authenticity in dishes like paella and bouillabaisse, you’ve got to have saffron in your spice pantry.

* Rice Flour is another gluten-free flour, also know as rice powder, is made from finely milled rice. It can be found in both white rice and brown rice forms, and it’s a staple food in Southeast Asia, Japan and southern India. It’s high in fiber and good for your liver! It also can be used as a thickening agent.

* Colored Cauliflower  is a wonderful alternative to just the white variety. The taste is just the same: mild, sweet and nutty. The orange and purple cauliflower are higher in antioxidants than regular white cauliflower. Purple cauliflower’s true origin is not known, but the purple color is natural. It is the antioxidant anthocyanin that gives it the purple pigment.

Beautiful Colorful Cauliflower and Chartreuse Romanesco

[directions title=”Directions”]

1. Prep Cauliflower – Cut flowerets from the each of the cauliflower and romanesco.

Flowerets of Cauliflower and Romanesco
2. Blanch cauliflower, drain on rack and cool.
Blanched Cauliflower and Romanesco

3. Tempura Batter – sprinkle saffron over cold club soda in the large mixing bowl. Then mix in beaten eggs. Then add flour, be sure to not over beat in flour. You may want to dilute with more saffron soda to reach a thin batter to see the beautiful colors from the cauliflower and romanesco.
4. Bring oil to 350° F and dip flowerets in tempura batter and drop into hot oil until lightly golden brown. Remove with wire spider.  And drain on a rack over sheet pan.

Beautifully Fried Saffron Cauliflower and Romaensco
5. Prepare Mint Chutney – Combine all ingredients and process or blend until smooth. Adjust seasonings.
6. Serve the beautiful saffron cauliflower tempura on a platter along with yummiest mint chutney.
Saffron Tempura Multi-Colored Cauliflower and Chartreuse Romanesco served with Mint Chutney

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