Cauliflower Tempura with Buffalo and Ranch Drizzle

by Tim
Buffalo Cauliflower Tempura

There something satisfying about cauliflower, tempura batter, and buffalo/ranch sauce. When you combine all of these ingredients it’s guaranteed to be magic on your palate. The Cauliflower Tempura is something I’m seeing pop up more and more in restaurants and I can definitely understand why: it’s delicious!!

Everything is better fried and while I don’t have fried food often when I do it’s a treat. I also trick myself by saying that I’m still eating vegetables even though there’s far healthier way to eat veggies. oh well, you can’t be good all the time! The flavor profile is amazing and all it takes is a couple of key ingredients to make a delicious appetizer. The prep time and cook time are also fairly quick.

I’ve found that the key to frying is ensuring that your oil is hot enough before you begin the frying process. If it’s too cold things generally become soggy and it it’s too hot you burn the outside and leave the inside uncooked. I’d recommend using a medium high heat and give the oil time to warm up. You’ll know the oil is ready when you add a bit of the tempura batter to the oil and it immediately begins to sizzle. That’s when you know you’re good to go.

Cauliflower Tempura with Buffalo and Ranch Drizzle

Serves: 2-4 Prep Time: Cooking Time:


  • 1 Cup All Purpose Flour
  • 1 Large Egg
  • 1 TSP Dried Parsley
  • 1/4 TSP Garlic Salt
  • 1/4 TSP Pepper
  • Water (please see instructions for full details)
  • Medium Cauliflower Head
  • 1/3 Cup Hot Sauce
  • 1/3 Cup Ranch Dressing


  • Combine the flour, egg, parsley, garlic salt, and pepper in a medium bowl. Add water in 1 TBSP increments and continue mixing and adding water until the tempura batter is the consistency of pancake batter.
  • Fill a pan halfway will Canola oil and preheat on medium high heat.
  • Cut the Cauliflower heads off the stems.
  • Check to see if the oil is hot enough by dropping a little bit of the tempura batter in the oil. If it sizzles immediately the oil is ready to use.
  • Dip the Cauliflower heads into the tempura batter and place gently in the oil.
  • Cook until the tempura batter forms a crust and is a golden brown (10-15 minutes). Remove the Cauliflower from the oil and place on plates lined with paper towels.
  • Place the Cauliflower on a plate and drizzle with hot sauce and ranch dressing and serve immediately.

Recipe Provided by


When you make the tempura batter you want to ensure the batter is thick enough to adhere to whatever you are dipping in it. You don't want it to be so thin that it drips off the food before you can get it into the oil. If you've made the batter too thin it's OK to add some extra flour to thicken it back up.

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