Tempura Cauliflower Recipe
Crispy tempura-battered cauliflower, served with a dipping sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tempura Cauliflower Ingredients
Method
Cooking Directions
- 1
Prepare the Cauliflower
Wash and cut the cauliflower into bite-sized florets. Set them aside.
- 2
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the cold sparkling water while whisking until the batter is smooth and slightly thick.
- 3
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
- 4
Coat the Cauliflower
Dip each cauliflower floret into the batter, ensuring they are fully coated.
- 5
Fry the Cauliflower
Carefully place the battered cauliflower florets into the hot oil. Fry them in batches until golden brown and crispy, about 3-4 minutes each batch.
- 6
Drain and Serve
Remove the fried cauliflower from the oil and place them on paper towels to drain excess oil. Serve hot with your choice of dipping sauce.