Ingredients:
1 small head of cauliflower
1 tablespoon of ground flax + 2 tablespoons of water to make a flax egg (mix together in small bowl and refrigerate for 10 mins)
⅓ cup of water
⅓ cup of cornstarch or arrowroot powder
¼ cup of any flour of your choice, choose gluten free if needed
1 teaspoon of oil
Directions:
Chop cauliflower head into small florets.
Blend all ingredients together until a batter forms.
Heat up a skillet with ½ cup of oil on medium-high heat.
Dip each floret into the batter and cover completely.
Fry in oil until completely browned on all sides (flip when necessary). Add more flour to the batter to thicken if needed.
Allow breaded florets to drain on a paper towel covered plate.
*As a healthier alternative, bake at 425 degrees for 25-30 minutes
Coat in your favorite sauce to complete the meal or enjoy as tempura. Recipe can easily be done with other veggies coated in batter and fried the same way. Enjoy!
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