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Cauliflower Tempura with Ginger Cream

Cauliflower Tempura with Ginger Cream

Full of Plants
Crispy on the outside, tender of the inside cauliflower tempura served with the creamiest ginger and cilantro sauce!
Prep Time 20 mins
Cook Time 20 mins
Course Appetizer, Main Course
Servings 3


Cauliflower Tempura

  • 10 ounces cauliflower florets (try to make florets of about the same size)
  • 3/4 cup flour
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 2 tsp curry powder
  • 1/2 tsp baking powder
  • 1 cup chilled soda water
  • 2 cups oil for frying

Ginger Sauce

  • 3/4 cup raw cashews soaked overnight*
  • 3/4 cup water
  • 2 inch fresh ginger adjust to taste
  • 1 tbsp lime juice
  • 1 clove of garlic
  • 1/4 tsp salt
  • 1 tbsp chopped cilantro


Ginger Sauce

  • Start by preparing the ginger sauce: drain the cashews and transfer to a high-speed blender. Add the water, fresh ginger, lime juice, garlic, salt, and cilantro. Blend on high for 20-30 seconds, or until smooth and creamy. Taste and adjust the saltiness to your liking. Feel free to add more cilantro or ginger to taste, and blend again.

Cauliflower Tempura

  • Bring a large pot of water to a boil. Once boiling, add the cauliflower florets and boil for about 4 minutes, or until the cauliflower is almost cooked. Do not overcook.
  • Drain and rinse under cold water to stop it from cooking more and to cool it.
  • Heat about 2 cups of oil in a deep saucepan over medium heat. In the meantime, prepare the tempura batter.
  • Whisk together the flour, cornstarch, salt, curry powder, and baking powder in a mixing bowl. Pour in the chilled soda water and whisk to combine, do not overmix, it's okay if there are some lumps.
  • Test the oil by dipping a wooden spoon or chopsticks into it. If bubbles appear around it, the oil is hot enough.
  • Working with one cauliflower floret at a time, dip it into the tempura batter (using a pair of chopsticks or a fork) and slightly shake it to remove the excess batter. Immediately transfer to the oil and repeat with 3-4 more florets. Fry for about 1 minute, or until golden brown. Remove the cauliflower tempura from the oil using a slotted spoon and transfer to a plate lined with a kitchen paper towel to remove the excess oil.
  • Repeat with the remaining cauliflower florets, frying no more than 4-5 at a time.
  • Serve immediately with the ginger sauce on the side! Or you can pour some of the ginger sauce into a deep plate and top with the cauliflower tempura. Cauliflower tempura just stays crispy a few minutes so it's best served immediately.


*To save time, pour boiling water over the cashews and let it sit for one hour instead of soaking overnight.
No nutritional information for this recipe as it is too difficult to calculate due to the frying step.
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