Tempura Cauliflower
Crispy fried tempura cauliflower with spiced yogurt dipping sauce is great for snacking!
Spring is so close! And yet it still feels so far. I’m craving warmer temps, new green grass and flower buds, and spring produce like rhubarb and green peas.
Patience has never been one of my strengths. But I’m trying to make the most of winter fruits and veggies, which if I’m being honest, isn’t all that difficult. I’m still loving ’em!
Last month on one of our visits to Salt Lake City we finally had a chance to visit our friends’ new Lebanese restaurant. While all of the food was fabulous, it was the deep fried cauliflower that blew me away, and I’ve had cauliflower on the brain ever since.
Finally I couldn’t stand the cravings any longer and I made my own version. I whisked together a simple tempura batter with cake flour, egg yolks, ice water, cumin, and salt and pepper. Chopped cauliflower florets took a quick dip in the batter and then they went straight into the fryer to get brown and crispy (and delicious). And that’s it!
You can serve the fried cauliflower however you like, but I went with a creamy sauce made with yogurt, spices, lemon, and fresh herbs. Kinda like what we had when we went out, or at least a little like how I remember it.
I used to be in the cauliflower-is-boring mindset but recently I’ve been proven wrong over and over again. And here’s just one more way to enjoy it! This is 100% addicting and crave-inducing, and you’re going to just love it (I do!).
Fry up a batch and watch how quickly they disappear.
Tempura Cauliflower with Spiced Yogurt Dipping Sauce
Ingredients
- Vegetable oil , for trying
- 2 cups cake flour (240 grams)
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 2 large egg yolks
- 2 cups ice cold water (500 ml)
- 1 head cauliflower , cut into florets
Dipping sauce:
- 1/3 cup plain Greek yogurt (75 grams)
- 1/3 cup mayonnaise , or replace with more yogurt (75 grams)
- 1/2 teaspoon chopped fresh cilantro
- 1/2 teaspoon chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt and pepper , to taste
- 3-4 tablespoons olive oil
Instructions
- Pour oil into a heavy-bottomed pot so that it’s at least 2 inches deep. Insert deep fry thermometer. Set over medium high heat and heat to 350 degrees F.
- Meanwhile, prepare tempura batter. Aim to have the batter ready right as the oil comes to temperature so that it sits as little as possible.
- Combine the cake flour, salt, and cumin. Whisk together the egg yolks and ice cold water. Add the flour mixture and mix just until no streaks of flour remain, batter will still be lumpy. Do not overmix.
- Dip the cauliflower a few florets at a time into the batter and then immediately drop them into the hot oil. Let cook about 2 minutes on each side until golden brown. Watch them to make sure they don’t burn. Use a slotted spoon or mesh strainer to transfer to paper towels to drain. Repeat with remaining cauliflower.
- Serve immediately with dipping sauce or as desired.
Dipping sauce:
- Whisk together the yogurt, mayonnaise, parsley, cilantro, lemon juice, cumin, cayenne pepper, salt and pepper, and olive oil. Taste and adjust seasonings as needed. Add more olive oil if needed to reach desired consistency. Dipping sauce can be made several days in advance and store in the fridge.
Notes
- I highly recommend using a thermometer so you know when the oil is ready. If you don’t have one, you can test the temperature by dropping a little batter into the hot oil. It’s ready when the batter browns pretty quickly. You should see color within about 20 seconds. If it burns within that time, the oil is too hot; turn the temperature down.
I’ve been DYING to try Laziz Kitchen! I buy their spreads at the farmer’s markets in the summer and love them! Also, sign me up for anything friend! 🙂
My mind is blown! I love the idea of this and that dipping sauce sounds soooo tasty 🙂
I love winter produce too, but I’m so ready to move on to spring! This tempura cauliflower looks so golden brown and delicious. I wouldn’t share with anyone!
I swear I can smell the tempura and dip from here–so tempting. You’ve talked me into a trip to Laziz Kitchen the next time I’m in Salt Lake!
You just have to get to Laziz, Letty. It’s so good!
I used to think Cauliflower was a bit boring as well. But now I’m obsessed with it! I could eat it every day. Love that you re-created this awesome restaurant recipe. It sounds amazing. I just want to reach right into the scream and grab a piece!
Yep, that cauliflower at Laziz is killer!!! Love that you recreated it! Â
I’d be a liar if I said there wasn’t the *teensiest* part of me that’s hoping for warmer weather. These look delicious. Pete and I went to a new restaurant in PC last month and have a riff on buffalo wings with lightly fried cauliflower. It was amazing. This looks just as good!Â
Oh sounds amazing, thanks Kelley!
I LOVE Laziz Kitchen. Â I got to help them with their grand opening events and I’m just addicted to their cauliflower!!! It is sooooo good.
That’s so awesome Lydia! Their cauliflower is totally addiction-worthy. 🙂
This looks and sounds amazing!! I love cauliflower and I love tempura batter, so basically I could eat the whole bowl! It’s feeling a little too much like spring where I live and I’d love to trade you 🙂
Whoever thinks cauliflower is boring will definitely think again – I LOVE this idea, and can’t wait to try it. And that dipping sauce sounds so good, too!