Cauliflower Tempura with Coconut Curry Sauce & Pickled Ginger
Serves 4
This recipe for cauliflower tempura with pickled ginger and coconut curry sauce signals the resumption of my association with Suma Wholefoods after an enforced hiatus due to the impact of the coronavirus pandemic. Suma, a wholefood cooperative, and one of the largest of its kind in Europe, has performed wonders to keep its key supply chains open over the past few months.
At the heart of each of these monthly recipes that I create for Suma Wholefoods are products from Suma's extensive range of organic and ethically sourced products.
This Japanese influenced dish is much easier to make than it might at first appear. The various elements can be made separately and brought together at the end.
The ginger pickle does need to be made in advance of everything else, preferably at least two hours beforehand, to enable the natural flavours and colouring to infuse. It can be kept refrigerated in a sterilised jar for several weeks.