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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
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  • 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


  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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