BBQ Tempura Cauliflower Rice Bowls

• In a second small bowl, combine shallot, radishes, vinegar, ½ tsp sugar, ⅓ cup hot water, and a pinch of salt (1 tsp sugar and ½ cup hot water for 4 servings); stir until sugar has dissolved. Set aside until ready to serve.

• In a small pot, combine rice, 1 ¼ cups water (2 ½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.  • Keep covered off heat until ready to serve.

• While rice cooks, in a large bowl, combine tempura mix, Fry Seasoning, and ⅓ cup cold water (⅔ cup for 4 servings). Stir in cauliflower until fully coated. TIP: If mixture seems too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency. 

• Heat a ⅓-inch layer of oil in a large heavy-bottomed pan over medium high heat.  • Once oil is hot enough that a drop of batter sizzles when added to pan, working in batches, add coated cauliflower in a single layer. (Wash out bowl; reserve.) • Cook until golden brown and crispy, flipping cauliflower occasionally, 5-8 minutes. • Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper. 

• Place BBQ sauce in bowl used for cauliflower. Add fried cauliflower; toss until thoroughly coated in sauce.