I tried to deep fry cauliflowers (without breading; I am NOT making tempura), but they turned out soft.
I have seen that done on TV where cauliflowers are freshly deep-fried and turn out to be crunchy. But when I tried doing that, the cauliflower ended up soft and somewhat soggy. I increased the frying time thinking that may help evaporate the moisture inside the cauliflower but it then turned out soft and soggy with oil instead of water.
Are there preparations that I need to do to the cauliflower, or are there something special that I need to add to the oil?
