Crispy Tempura Cauliflower Recipe

Prepare dry mix

In a medium bowl whisk together the all-purpose flour, rice flour, baking powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly combined.

Make batter

Fill a separate bowl with a cup of ice-cold sparkling water and crack in the egg. Lightly beat the egg into the water. Add the dry flour mixture to the liquid and stir briefly with chopsticks or a fork until just combined — small lumps are fine. Keep the batter cold by placing the bowl in a larger bowl with ice or refrigerating briefly. Do not overmix; a slightly lumpy, thin batter gives the crispiest tempura.

Prepare cornstarch dust

Place 1/4 cup cornstarch in a shallow dish for dusting the cauliflower before dipping; this helps the batter cling and creates extra crispness.

Trim the cauliflower and cut into bite-sized florets, aiming for uniform pieces for even cooking.

Toss the florets with 1 tablespoon olive oil, 1/2 tsp salt, and 1/4 tsp pepper just to coat. The oil helps the cornstarch stick and initiates a light seasoning. Let sit while you heat the oil.

Heat 3 cups (or enough to reach a 2–3 inch depth in a medium heavy-bottomed pot) of neutral oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and rise to the surface within a few seconds and turn lightly golden.

Working in small batches (4–6 florets at a time depending on pot size), dust each cauliflower floret lightly in the cornstarch, then dip into the cold tempura batter letting excess drip off. Carefully lower battered florets into the hot oil, avoiding overcrowding.

Fry until the batter is crisp and pale golden, 3–5 minutes per batch depending on floret size. Turn once if needed to brown evenly. Maintain oil temperature between 325–350°F (165–175°C); lower temp results in greasy, soggy coating.

Use a slotted spoon or spider to remove cauliflower and drain on a wire rack set over a sheet pan or paper towels. Keep cooked batches warm in a single layer in a low oven (200°F / 95°C) while you finish frying remaining florets.

When all batches are done, sprinkle with toasted sesame seeds and thinly sliced green onions, and serve immediately with lemon wedges.

Whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp mirin or honey, 1/2 tsp sesame oil, 1/2 tsp grated ginger, and a pinch (1/4 tsp) chili flakes if using. Taste and adjust balance — add a little water if too salty. Serve in small bowls alongside the hot tempura cauliflower.