Tempura Cauliflower Nuggets Recipe

Prep cauliflower

Wash and thoroughly dry 1 lb cauliflower. Cut into uniform bite-sized florets (about 1 to 1.5 inches). Pat dry again to remove surface moisture — a dry surface helps batter cling and prevents oil splatter.

Make tempura batter

In a medium bowl whisk together 1 cup all-purpose flour, 1 cup rice flour, 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp cayenne. In a separate bowl lightly beat 1 large egg, then add 1.25 cups ice water and 1/2 cup cold seltzer. Pour the wet into the dry and stir briefly — the batter should be lumpy and cold; do not overmix. Keep batter chilled (set bowl in an ice bath or place in fridge) until ready to use.

Heat oil

Pour about 3 to 4 cups neutral oil into a deep heavy-bottomed pot or Dutch oven (enough for 2–3 inches depth). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and rise immediately.

Batter and fry

Working in small batches (4–6 florets at a time to avoid overcrowding), toss each dry cauliflower floret into the chilled batter to thoroughly coat, letting excess drip off for 5–8 seconds. Carefully lower battered florets into the hot oil using a slotted spoon or spider. Fry until golden and crisp, about 3–4 minutes, turning once for even color. Remove with a slotted spoon to a wire rack set over a baking sheet (or paper towels) to drain. Keep cooked nuggets warm in a 200°F (95°C) oven while frying remaining batches.

Drain and season

When all cauliflower is fried, immediately sprinkle with 1/2 tsp fine sea or flaky salt and toss lightly. Reserve about 6–8 pieces if you want plain tempura; otherwise proceed to glazing.

Make glaze by whisking together 2 tbsp gochujang (or sriracha), 1.5 tbsp honey, 1 tbsp rice vinegar, 1 tsp soy sauce, 1/2 tsp sesame oil and 2 tbsp water in a small saucepan. Warm over low heat, stirring, until combined and slightly thickened (about 2 minutes). Do not boil. Remove from heat.

Toss finished fried cauliflower in a large bowl with the warm glaze: add a small handful at a time and gently fold until evenly coated. Work quickly so the coating stays crisp. Transfer glazed nuggets to the wire rack briefly to set (about 1 minute).

Make the spicy cilantro ranch by combining 1/2 cup mayonnaise, 1/2 cup sour cream (or Greek yogurt), 1/2 cup packed cilantro leaves, 1 tbsp fresh lime juice, 1 large garlic clove (peeled), 2 tbsp buttermilk, 1 tsp minced chipotle in adobo (or 1 tsp chipotle powder), 1/4 tsp dried dill, 1/2 tsp kosher salt and 1/4 tsp black pepper in a blender or food processor. Blend until smooth and bright green, scraping down sides as needed. Taste and adjust seasoning — thin with up to 1–2 tbsp additional buttermilk if you prefer a looser dip.

Chill the ranch for at least 15 minutes to let flavors meld. If making ahead, refrigerate up to 2 days; bring to room temperature 15 minutes before serving.

Arrange glazed tempura cauliflower nuggets on a platter. Garnish with 2 tbsp chopped cilantro leaves and lime wedges. Serve immediately with spicy cilantro ranch on the side for dipping.

Leftovers: store glazed nuggets in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes. Ranch will keep 2–3 days refrigerated.