Thoroughly combine all the sauce ingredients in a heavy- based pan and bring to the boil, whisking now and again, while it heats up (the honey may burn if it isn’t fully dissolved). Turn it down to a simmer, letting it cook for 10 minutes to thicken. Set aside to cool. To make the batter, whisk together all the ingredients in a bowl.
Heat the vegetable oil in a heavy-based pan (the pan should be no more than half- full) until it reaches 180C on a temperature probe. Drop a handful of cauliflower florets into the batter, allowing any excess batter to drip off before using tongs to gently lower them, one by one, into the hot oil. Do not crowd the pan, or the nuggets will join into one big mass – there should be space for each piece. Turn them gently as they cook.
When they are a rich golden colour, remove them to a baking tray lined with kitchen paper to absorb the excess oil. Sprinkle with salt. Cover a plate with a big swirl of sauce and pile the tempura cauliflower on top. Scatter the toasted black sesame seeds over and serve with more of the sauce for dipping.
Recipes and photographs taken from Service by Anna Hedworth, photography by Andrew Montgomery (Quadrille, £30)
