BBQ Tempura Cauliflower Rice Bowls

• In a second small bowl, combine shallot, radishes, vinegar, 1/3 cup hot water, 1⁄2 tsp sugar, and a pinch of salt (1⁄2 cup hot water and 1 tsp sugar for 4 servings); stir until sugar has dissolved. • Set aside until ready to serve.

• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄2 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 batter mix, Fry Seasoning, and 1/3 cup cold water (2/3 cup for 4 servings). TIP: If mixture seems too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency. Stir in cauliflower until fully coated.

• Heat a 1/3-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, turning occasionally, until golden brown and crispy, 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.