Cauliflower Tempura with Ginger Cream

Start by preparing the ginger sauce: drain the cashews and transfer them to a high-speed blender. Add the water, fresh ginger, lime juice, garlic, salt, and cilantro. Blend on high for 20-30 seconds or until smooth and creamy. Taste and adjust the saltiness to your liking. Feel free to add more cilantro or ginger to taste and blend again.

Bring a large pot of water to a boil. Once boiling, add the cauliflower florets and boil for about 4 minutes or until the cauliflower is almost cooked. Do not overcook.
Drain and rinse under cold water to stop it from cooking more and in order to cool it.
Heat about 2 cups of oil in a deep saucepan over medium heat. In the meantime, prepare the tempura batter.
Whisk together the flour, cornstarch, salt, curry powder, and baking powder in a mixing bowl. Pour in the chilled soda water and whisk to combine, do not overmix. It's okay if there are some lumps.
Test the oil by dipping a wooden spoon or chopsticks into it. If bubbles appear around it, the oil is hot enough.
Working with one cauliflower floret at a time, dip it into the tempura batter (using a pair of chopsticks or a fork) and slightly shake it to remove the excess batter. Immediately transfer to the oil and repeat with 3-4 more florets. Fry for about 1 minute or until golden brown. Remove the cauliflower tempura from the oil using a slotted spoon and transfer it to a plate lined with a kitchen paper towel to remove the excess oil.
Repeat with the remaining cauliflower florets, frying no more than 4-5 at a time.
Serve immediately with the ginger sauce on the side! Or you can pour some of the ginger sauce into a deep plate and top with the cauliflower tempura. Cauliflower tempura just stays crispy for a few minutes, so it's best served immediately.