Fried Cauliflower with Sesame and Hoisin

1 . Stage

Combine tempura mix and water in a bowl; whisk until blended. Set bowl into a larger bowl filled with ice cubes to keep cold.

2 . Stage

Mix hoisin sauce, 2 tablespoons sesame oil, vinegar, soy sauce, sesame seeds, and garlic powder together in a small bowl.

3 . Stage

Dip cauliflower into the tempura batter and set on a plate to let excess batter drip off.

4 . Stage

Combine vegetable oil and remaining 3 tablespoons sesame oil in a medium saucepan over medium heat; bring temperature up to 350 to 375 degrees F (175 to 190 degrees C).

5 . Stage

Deep-fry cauliflower florets in batches until golden brown, 4 to 6 minutes per batch. Remove to a paper towel-lined plate to drain.

6 . Stage

Serve with hoisin mixture drizzled on top, or on the side for dipping.