Chefs Recipes: Spiced Cauliflower Tempura

September 14, 2017

As part of our Chefs focus feature we bring you a delicious recipe for Spiced cauliflower tempura.

This recipe comes from Nihon Shokken London branch. Nihon Shokken ship the largest amount of liquid seasonings in Japan. They sell all sorts of seasonings, for meat, fish, and salad. Can't miss their seasonings if you are making some authentic Japanese dishes! 

What you'll learn in this recipe is the technique used to make the perfect crispy tempura with less greasy than regular fritters. You will be surprised by how well the tempura batter works with cauliflower and spices!



  • 1 cauliflower
  • 200g Nihon Shokken Super Crispy Tempura Batter Mix
  • flour, to dust
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp black mustard seeds
  • 4 dried chillies (I like it spicy but you can dial it down to 2-3 if you want it mild)
  • 1/2 tsp turmeric powder
  • 1 tsp curry powder
  • 350ml tap water

For the Raita

  • 1/4 cucumber, peeled and deseeded
  • small bunch of coriander, chopped
  • 250g live yoghurt
  • salt to taste
  1. Toast the spices in a dry pan for a couple of minutes to release the oils. Grind finely in a processor or pestle and mortar.
  2. Mix the spices with Nihon Shokken super crispy tempura batter mix and water. Leave to one side.
  3. Cut the cauliflower into bite size florets and dust in flour.
  4. Dip the cauliflower into the batter mix and fry in small batches. After 3 minutes drain the cauliflower on some kitchen towel.
  5. For the raita, mix the cucumber with the coriander and yogurt and season with salt to taste.


There you have it. The crispy tempura recipe elevated with some care and love by Nihon shokken! 

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