Yields 4 servings
Preparation time: 1 hour


  • 1 medium head cauliflower
  • 1 ¾ cups self-rising flour
  • 1 cup vegetarian broth + 1 cup water (or 2 cups water + 1 teaspoon vegetarian seasoning)
  • ½ teaspoon sugar
  • 2 drops yellow food coloring
  • Pinch each of salt and pepper
  • Vegetable oil (preferably olive oil)
  • Several leaves of romaine lettuce
  • Tomato or cucumber for garnish
  • Sweet and sour sauce (available at grocery stores)


  1. Cut cauliflower into individual florets and place in a big bowl filled with salt-water. Wash the cauliflower, then rinse and place in drainer.
  2. To prepare the batter, use a wire whisk to blend flour, vegetarian broth, sugar, salt, food coloring, and pepper. Let the batter stand for 30 minutes to thicken.
  3. Pour oil into a skillet until it is approximately one inch deep.
  4. Heat the oil until hot, then dip the cauliflower into the batter and place several cauliflower florets in the skillet.
  5. Fry until golden brown. Repeat until all cauliflower is cooked.
  6. On a large serving plate, arrange the lettuce to serve as a bed for the tempura.
  7. Place in the middle of the plate a small serving cup containing the sweet and sour sauce.
  8. Put cauliflower tempura around the cup of sauce. Garnish with tomato or cucumber or both.
Cauliflower has lots of vitamin C and fiber. For more on cauliflower:

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