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Tempura of cauliflower


  • Blanch the cauliflower florets in a pot of lightly salted, boiling water for 1-2 mins until tender. Drain well and set aside.
  • To make the batter, combine the soda water and egg yolk in a large bowl. Then add the self-raising flour and cornflour with a pinch of sea salt. Gently whisk with a fork to form a lumpy batter.
  • To make the relish, combine the chopped coriander and mint with the spring onion, garlic and olive oil. Then add the red wine vinegar and mustard to taste. Set aside.
  • Heat the vegie oil to 180°C in a deep fryer or large heavy-bottomed pot. Then individually coat the cauliflower florets in the batter and fry until crisp (won’t change colour), not overcrowding. Drain well on kitchen paper towels.
  • Either flick the relish over the top or serve in a small bowl on the side. This is a great accompaniment to a simple fish or meat dish.


  • ½ cauliflower, cut into florets
  • sea salt 
  • 1 cup soda water
  • 1 egg yolk
  • ½ cup self-raising flour
  • 2 tbsp cornflour
  • 4 tbsp chopped fresh coriander
  • 2 tbsp chopped fresh mint
  • 1 spring (green) onion, chopped
  • 2 garlic cloves, chopped
  • 150 ml olive oil
  • red wine vinegar
  • French mustard
  • 6 cups vegetable oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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