Step 1

Start by preparing the ginger sauce: drain the cashews and transfer them to a high-speed blender. Add the water, fresh ginger, lime juice, garlic, salt, and cilantro. Blend on high for 20-30 seconds or until smooth and creamy. Taste and adjust the saltiness to your liking. Feel free to add more cilantro or ginger to taste and blend again.

Step 2

Bring a large pot of water to a boil. Once boiling, add the cauliflower florets and boil for about 4 minutes or until the cauliflower is almost cooked. Do not overcook.

Step 3

Drain and rinse under cold water to stop it from cooking more and in order to cool it.

Step 4

Heat about 2 cups of oil in a deep saucepan over medium heat. In the meantime, prepare the tempura batter.

Step 5

Whisk together the flour, cornstarch, salt, curry powder, and baking powder in a mixing bowl. Pour in the chilled soda water and whisk to combine, do not overmix. It's okay if there are some lumps.

Step 6

Test the oil by dipping a wooden spoon or chopsticks into it. If bubbles appear around it, the oil is hot enough.

Step 7

Working with one cauliflower floret at a time, dip it into the tempura batter (using a pair of chopsticks or a fork) and slightly shake it to remove the excess batter. Immediately transfer to the oil and repeat with 3-4 more florets. Fry for about 1 minute or until golden brown. Remove the cauliflower tempura from the oil using a slotted spoon and transfer it to a plate lined with a kitchen paper towel to remove the excess oil.

Step 8

Repeat with the remaining cauliflower florets, frying no more than 4-5 at a time.

Step 9

Serve immediately with the ginger sauce on the side! Or you can pour some of the ginger sauce into a deep plate and top with the cauliflower tempura. Cauliflower tempura just stays crispy for a few minutes, so it's best served immediately.