Easy to make at home cauliflower tempura with a side of history! You’ll love it!
300gm cauliflower florets (about 3 cups ), cut into small bite sized pieces
1/2 cup each: all purpose flour, chickpea flour (besan)
Salt to taste
1/4 tsp each: baking powder, cumin seeds
1 egg yolk
3/4 cup cold water
2 cups oil for deep frying