Fried Cauliflower with a Indian Style Curry Tempura

I can't remember where I saw a recipe similar to this but I think it was from a Jamie Oliver show. Normally, I'm not a fan of tempura's because I think they seem 'bready'. The insiration for this dish used turmeric to season the tempura. I loved the idea of seasoning the tempura. Why stop with turmeric? Tumeric has a very mild flavor. I decided to try it with more indian flavors to make more of a curried flavor. I ultimately settled on turmeric, garam masala, and a touch of paprika. I think hot madras curry is what I will try next.

Fried Cauliflower with a Indian Style Curry Tempura
1 head of cauliflower

Tempura Batter
2 cups all purpose flour
1 1/2 cups of beer
1 1/2 tsp tumeric
2 tsp garam masala
1 tsp paprika

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 use a chinese spider strainer to 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. Sprinkle with salt.

This is perfect served with a sambal aoili. Mix 2 tablespoons of mayonnaise with 1 1/2 tsp of sambal hot sauce.