4 Serves
46 Mins
Steam the cauliflower florets in a steamer basket until they are fork-tender.
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Vitamin E
1 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
119 µg / 400 µgCalcium
123 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
184 mg / 1,250 mgPotassium
678 mg / 4,700 mgSodium
110 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
5 g / 28 gSugar
13 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Transfer the steamed cauliflower to a bowl and mash until smooth using a potato masher or immersion blender, then stir in the vegan butter substitute and coconut yogurt.
In a mixing bowl, whisk together rice flour, arrowroot starch, sparkling water, and kosher salt to create a thin tempura batter.
Heat grapeseed oil in a deep saucepan to 182°C, monitoring the temperature with a candy thermometer.
Coat the sliced onions and shallots in the tempura batter, then fry in small batches for 3-4 minutes until golden brown, ensuring the oil temperature stays between 350-182°C.
Drain the fried vegetables on a wire rack, then serve them piled atop the cauliflower mash, finished with a sprinkle of fleur de sel.
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