Gluten-Free Tempura Cauli & Shrimp Bowls

While rice cooks, wash and dry produce.

Trim and thinly slice cucumber into rounds. Cut cauliflower into bite-size pieces if necessary. Finely chop cilantro.

In a small microwave-safe bowl, combine cucumber, vinegar, 1 tsp sugar, and ½ tsp salt (2 tsp sugar and 1 tsp salt for 4 servings). Cover with plastic wrap and microwave for 30-60 seconds. Set aside, stirring occasionally, until ready to serve.

In a small microwave-safe bowl, combine cucumber, vinegar, 1 tsp sugar, and ½ tsp salt (2 tsp sugar and 1 tsp salt for 4 servings). Cover with plastic wrap and microwave for 30-60 seconds.

Set aside to pickle, stirring occasionally, until ready to serve.

In a separate small bowl, combine mayonnaise, jam, Sriracha, garlic powder, ½ tsp water (1 tsp for 4), a pinch of salt, and pepper.

In a large bowl, whisk together rice flour, Fry Seasoning, ½ cup water, ½ tsp salt, and pepper until smooth (1 cup water and 1 tsp salt 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 ⅓-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat.

Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated cauliflower in a single layer (you may need to work in batches). 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.