Cauliflower tempura

A healthy, Japanese-style snack

  • Prep:10 mins
    Cook:20 mins
    Ready in 30 minutes
  • Serves 6
  • A challenge

Nutrition per serving

  • kcal 253
  • fat 19g
  • saturates 2.4g
  • carbs 15g
  • sugars 2.3g
  • fibre 2g
  • protein 7g
  • salt 0.09g


  • 1 small cauliflower, cut into medium-size florets
  • 100g plain flour
  • 2 eggs, separated
  • 2 tbsp vegetable oil
  • vegetable oil for deep frying


Crispy cauliflower
Instead of boiling or steaming cauliflower florets, toss them in some olive oil, sprinkle with paprika and roast in a hot oven for 30 mins until cooked and crispy.


  1. Cook the cauliflower in boiling water for 2 mins. Tip into a colander, rinse under the cold tap, drain well and set aside.

  2. Put the flour in a large bowl with a pinch of salt. Whisk the egg yolks and 175ml iced water together, then whisk into the flour with the oil to make a smooth batter. In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.

  3. Heat the oil in a deep fryer or large wok to 190C. Coat some of the cauliflower in the batter then use a slotted spoon to carefully lift into the hot oil. Deep-fry the cauliflower for 2-3 mins until golden and puffy. Drain on kitchen towel and continue with the rest in batches. Sprinkle the cauliflower with salt and serve with a bowl of aïoli or mayonnaise.

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