Lunchbreak: Popcorn Cauliflower

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Chef Stefan Markov


667 Vernon Ave. Glencoe, IL 60022

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For the tempura:

2 cups of rice flour

2 cups of soda water

1 teaspoon of garlic powder

1 teaspoon of cumin

1 teaspoon of chili powder

1 teaspoon of kosher salt

1/2 teaspoon of black pepper

Mix dry ingredients together and stir with a whisk. Slowly whisk in the club soda water into

the mix until it gets to desired consistency. Pancake batter would be the closest comparison.

For the aioli:

1 cup of mayo

1 tablespoon of fish sauce

1 tablespoon of hoisin sauce

1 teaspoon of rice vinegar

Sriracha to taste

Mix all ingredients with a whisk.


Heat up the oil to 375F. Once the oil is hot toss the raw cauliflower with the tempura batter into a bowl until the batter covers it entirely. Drop it into the hot oil and cook until golden brown. Put it in a bowl and toss with the aioli. Enjoy




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