Cauliflower Tempura with Sweet and Spicy Sriracha Sauce

I am a Christ loving Grandma who has been following a low carb lifestyle for many years. I am a type II diabetic and a major foodie, which sometimes can be polar opposites! I collect many recipes that are not low carb, so that I can take a stab at recreating the recipe suitable for my dietary needs. I also make sweets for alot of my family members & friends. So I have lots of recipes from all kinds of different dietary profiles in order to influence and supplement my "foodie" tendencies.

During this holiday season, we ate the most delicious cauliflower appetizer, “Cauliflower Tempura with Gochujang Sauce,” at a P.F. Chang’s Restaurant. I love cauliflower, prepared in any way, and this was simply one of the best preparations I have ever tasted. I decided to research the recipe and duplicate it at home. I am pleased. The result turned out great; it was similar but uniquely my own. Here is P.F. Chang’s Cauliflower Tempura.

1 medium cauliflower (about 1 pound)

1 pint (2 cups) to 1 quart peanut oil (for deep-fat frying)

4 green onions, sliced (for garnish)

sesame seeds (for garnish)

subheading: Ingredients for tempura batter:

½ cup all purpose flour (more as needed)

½ cup cornstarch

2 tsp baking powder

½ tsp salt

1 egg, beaten slightly

¾ cup ice water (more as needed)

subheading: Ingredients for Sweet and Spicy Sriracha Sauce:

¼ cup sodium-reduced soy sauce

¼ cup rice vinegar

1 Tbsp sugar

1 tsp garlic powder

1 tsp ground ginger

⅓ cup Sriracha Sauce

1 Tbsp sesame oil

Directions at beyondgumbo.com

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