Love Food Hate Waste
We're all about reducing the 4.2 million tonnes of good food that goes to waste every year from UK homes. This is just one of our leftover recipes, enjoy!

Recipe

Cauliflower Tempura

This is a dish we do in the restaurant with our 'Textures of cauliflower' to accompany roast scallops with Indian spices. It is also something we cooked when I was growing up. As kids we knew it as Pakora. This recipe uses the stems, which are normally discarded

Recipe author: 
Sat Bains
Serves: 
4
Rate it:
Your rating: None Average: 4.3 (12 votes)

Ingredients:

  • 100g plain flour
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  •  1 teaspooon chilli powder
  • 1 teaspoon of turmeric
  • A pinch of salt
  • Ice cold sparkling water to mix
  • Sunflower oil
  • 12 cauliflower stalks, cooked
  • Chopped coriander
  • A squeeze of lime

Method:

  1. In a bowl sift in the flour with the spices. Make a well in the middle and gradually beat in enough sparkling water to make a thick paste. Leave the mixture to sit for approx 1/2 an hour.
  2. Heat a pan with a couple of inches of oil. Throw the cauliflower stalks into the batter and deep fry until very crispy.
  3. Serve with chopped coriander and lime.
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