Tempura Cauliflower Nuggies Recipe

Prepare cauliflower

Wash and thoroughly dry the cauliflower. Cut into uniform bite-size florets (about 1 to 1 1/2 inches). Pat dry with paper towels — removing surface moisture helps the batter cling and crisp.

Heat oil

Pour the vegetable oil into a deep skillet or medium pot so it is 1 1/2 to 2 inches deep (about 3–4 cups). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, heat until a small piece of bread sizzles and browns in ~45–60 seconds.

Make tempura batter

In a bowl whisk together the all-purpose flour, cornstarch, baking powder, kosher salt, and black pepper until combined. In a separate bowl lightly beat the cold egg, then add the cold sparkling water and stir to combine. Pour the liquid into the dry ingredients and gently mix with a few strokes — do not overmix; lumps are fine. The batter should be thin and slightly lumpy; if it seems very thick, add up to 2 tablespoons more cold sparkling water. Keep batter cold while frying (set bowl in a larger bowl with ice if desired).

Batter and fry

Working in batches (do not crowd the pan), dredge 6–8 cauliflower florets in a little extra flour (light dusting) then dip them into the tempura batter, letting excess drip back into the bowl. Carefully lower florets into the hot oil. Fry until golden and crisp, about 3–4 minutes, turning once with tongs for even color. Maintain oil temperature at 325–350°F; adjust heat as needed. Remove with a slotted spoon to a wire rack set over a baking sheet or paper towels to drain. Lightly sprinkle flaky sea salt while still hot, if using. Repeat until all florets are cooked.

Keep warm

If cooking in many batches, keep finished nuggies warm in a 200°F (95°C) oven on a parchment-lined tray while you finish frying the rest; this preserves crispness.

Blend sauce

In a blender or food processor add the mayonnaise, sour cream, buttermilk, fresh cilantro, chives, minced garlic, lime juice, hot sauce, ground cumin, smoked paprika, kosher salt, and black pepper. Pulse or blend until the herbs are finely chopped and the dressing is smooth and emulsified. Taste and adjust heat (add more hot sauce) or consistency (add a tablespoon of buttermilk at a time to thin).

Chill

Transfer the ranch to a bowl, cover, and chill at least 15 minutes to let flavors meld. The sauce can be made up to 24 hours ahead; store tightly covered in the refrigerator.

Arrange the hot tempura cauliflower nuggies on a serving platter. Sprinkle with the fresh cilantro leaves. Serve immediately with a bowl of spicy cilantro ranch and lime wedges on the side for squeezing over the nuggies.

Leftovers and reheating: Re-crisp leftover nuggies in a 375°F (190°C) oven or air fryer for 6–8 minutes until hot and crisp. Store sauce separately in the refrigerator for up to 3 days.