Spicy Buffalo Cauliflower Tempura


  • 2 quarts water
  • ½ cup milk
  • 3 cups cauliflower florets, stems split for even cooking
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 Tsp. baking powder
  • 1 Tsp. salt
  • 1 cup cold water
  • 1 egg
  • 2 Tbsp. vegetable oil
  • As needed, vegetable oil for frying
  • To taste, salt and black pepper
  • ½ cup Sriracha or Franks Red Hot Sauce
  • ½ cup melted butter


  • Bring the water and milk to a boil. (The lactic acid in the milk helps keep the cauliflower white when cooked).
  • Add the cauliflower in two separate batches to the rapidly boiling water for about two minutes or until it is still crunchy. Check by tasting one for your desired tenderness.
  • Shock the cauliflower in a bowl of ice and water to stop the cooking. Repeat with the remaining sprouts. When the sprouts are cold, drain all the ice water and pat them dry with a paper towel. Reserve.
  • Sift together into a bowl the first measure of flour, cornstarch, baking powder and salt. In a separate bowl, whisk together the water, egg and vegetable oil. Add the liquid to the dry ingredients, whisk until smooth. The batter should be a little thinner than pancake batter. If too thick, add more water. If it is too thin, add more flour. Reserve.
  • Heat a deep fryer with vegetable oil to 350 degrees Fahrenheit. Add enough of the batter to coat the sprouts. Remove a few at a time, let any excess batter drip off and carefully place in the fryer. Fry only eight sprout pieces at a time until a very light golden color. Drain on paper towels.
  • Whisk together the hot sauce and melted butter. Use to coat the fried cauliflower and serve.

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