Cauliflower Tempura with Asian Glaze


  • 1 cup white all-purpose flour
  • 1 cup lager beer
  • 2 tbsp ketchup
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 head cauliflower
  • 1 orange
  • ⅓ cup soy sauce
  • 4 tbsp ketchup
  • 2 tbsp liquid smoke/smoke flavor (available at all supermarkets, spice aisle)
  • 1 tbsp light brown sugar
  • ½ tbsp rice vinegar
  • ½ tsp sesame oil
  • toasted sesame seeds
  • Chive, green part
  • In a bowl, mix all the ingredients for the cauliflower tempura, except for the cauliflower, and set aside.
  • Cut cauliflower head into florets of similar size (the stalk can be reserved for other preparations).
  • Coat half of the cauliflower florets in the batter and set aside on a plate.
  • On the Instant Vortex control panel, press Air Fry, then set time to 12 Minutes and temperature to 400°F (205°C). Press Start.
  • When Add Food appears on the display, remove the basket and arrange the reserved battered cauliflower, trying to leave space between one piece and another. Put the basket back in the Instant Vortex.
  • When Turn Food appears on the display, remove the basket. Use tongs to separate the cauliflower pieces from the rack and shake vigorously. Put the basket back in the Instant Vortex.
  • When the alarm signals that cooking is completed, open the compartment, remove the cauliflower pieces and set aside in a deep bowl.
  • Repeat steps 3 through 7 with the remaining half of the cauliflower.
  • Meanwhile, prepare the Asian glaze by mixing all the ingredients in a small saucepan. Heat over medium heat, constantly stirring the bottom, for 3 to 4 minutes.
  • When the second batch of cauliflower is done, add the Asian glaze to the bowl of cauliflower and mix very well, so that all the pieces are well-coated by the glaze.
  • Serve immediately, optionally garnished with toasted sesame seeds and the green part of a chive.
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