Serves 6 (entree size)

Step 1: White Bean Puree

Place all the ingredients in a food processor and puree until super smooth. Season to taste. Refrigerate until required.

Step 2: Cauliflower Florets

Place a medium sized saucepan filled with salted hot water on a high heat and bring up to a boil. Take the cauliflower and cut out the main stalk. Either with a knife or your hands, separate the cauliflower into small to medium florets. Cook the florets in a batches for a couple of minutes at a time, until just cooked through. Remove and drain on absorbent paper. Refrigerate until required.

Step 3: Tempura Batter

In a bowl whisk together the flour and water to a lump-free, smooth and runny batter. Refrigerate until required.

Step 4: Cooking and Serving

Pre heat your oven to 120 degrees.

Place the canola oil in a heavy based saucepan and bring up to a high heat. Test the temperature by placing a piece of bread in the oil - it should turn golden in approximately a minute.

Take a sauté pan and place on a low heat. Add the olive oil, chilli flakes, capers and currants. Cook for a couple of minutes before adding the toasted slithered almonds. Remove from the heat and hold.

Dip the cauliflower florets into the tempura batter in batches, a few at a time. Carefully add to the hot oil, and cook in batches for a minute or two at a time until crisp. Transfer to an absorbent paper towel as you go, and place in the oven to keep warm.

To serve, heat up the white bean puree in the microwave or gently in a saucepan over a low heat. Place a spoonful or two in the centre of each plate, and top each with 3 or 4 pieces of the tempura cauliflower.

Take the olive oil caper mix and place back on the stove to warm slightly. Add the parsley leaves and stir through. Spoon over and around the cauliflower. Finish with a pinch of sea salt and a grind of fresh black pepper on each.  Add a wedge of lemon on the side and serve pronto!

 

Photography by Kieran Scott