Crisp Romanesco Tempura with Smoked Almond Ajo Blanco and Preserved Lemon

01

Ingredients

• 120 g blanched almonds, divided
• 60 g day-old vegan white baguette, crusts removed and torn
• 1 small garlic clove
• 2 tablespoons sherry vinegar
• 180 ml ice-cold water, plus more as needed
• 60 ml extra-virgin olive oil
• 1 teaspoon smoked paprika
• 3/4 teaspoon fine sea salt, divided
• 1 medium Romanesco cauliflower, about 700 g, cut into 12 medium florets
• 100 g white rice flour
• 50 g cornstarch
• 1 teaspoon baking powder
• 240 ml ice-cold plain sparkling water
• Neutral high-heat oil, for deep-frying
• 1/2 small preserved lemon, flesh discarded and rind finely diced
• 15 g flat-leaf parsley, leaves finely chopped
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon Aleppo pepper

02

Prepare the dish

1. Place 100 g of the almonds in a heatproof bowl, cover with boiling water and soak for 20 minutes. Cover the torn baguette with cool water in a second bowl for 5 minutes, then squeeze it almost dry.
2. Drain the soaked almonds and place them in a high-speed blender with the squeezed bread, garlic, sherry vinegar, 180 ml ice-cold water, 60 ml olive oil, smoked paprika and 1/4 teaspoon salt. Blend for 90 seconds until completely smooth. Add cold water 1 tablespoon at a time if needed to reach a thick pouring consistency, then refrigerate.
3. Toast the remaining 20 g almonds in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Cool, then slice or crush them into rough shards.
4. Blanch the Romanesco florets in well-salted boiling water for 90 seconds. Transfer immediately to ice water, drain and pat very dry; moisture left on the florets will make the frying oil spit.
5. Stir the preserved-lemon rind, parsley and 1 tablespoon olive oil together in a small bowl. Set aside at room temperature.
6. Pour neutral oil into a heavy saucepan to a depth of 5 cm and heat to 180°C. Set a wire rack over a tray and heat the oven to 110°C to keep the first batch crisp.
7. Whisk the rice flour, cornstarch, baking powder and remaining 1/2 teaspoon salt in a bowl. Just before frying, pour in the ice-cold sparkling water and stir only until barely combined; a few small lumps keep the coating light.
8. Working in two batches, dip the Romanesco in the batter, let excess drip away and lower the florets carefully into the oil. Fry for 3 to 4 minutes, turning once, until crisp and pale gold. Drain on the rack and hold in the warm oven while frying the second batch.
9. Stir the chilled ajo blanco and adjust with 1 or 2 teaspoons of cold water if it has thickened. Taste for salt and vinegar immediately before plating.