Today’s Sunday Funday is celebrating Nation Tempura Day. Tempura is a style of breading and deep frying foods.
Here’s the problem - I don’t deep fry. So I set out to find baked version.
In all honesty, this probably has no business being called tempura. The batter is thicker than a typical tempura and it’s baked rather than fried, so it's just not as crispy.
However, it was tasty. It was an interesting way to serve cauliflower that my whole family enjoyed. I served it with a simple stir fry and a side of dipping sauce. Despite the flavors I added into the batter, I found it to be a bit on the bland side, making dipping sauce a must. Alternately, soy sauce or teriyaki could be drizzled over the batter cauliflower prior to serving.
- Baked Tempura Teriyaki Cauliflower by Amy's Cooking Adventures
- Chicken Tempura by Sneha's Recipe
- Tempura Crab Jalapeno Poppers by Palatable Pastime
- Tempura Green Beans by Culinary Cam
- Tempura Onion Rings by Karen's Kitchen Stories
- Walleye Tempura by A Day in the Life on the Farm
Baked Tempura Teriyaki Cauliflower
Inspired by Beat the Budget
1 head cauliflower
1 cup flour
1 teaspoon ginger
1/2 teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon brown sugar
1 ½ teaspoons low sodium soy sauce
½ teaspoon garlic chili sauce
1 cup milk
Preheat the oven to 375 degrees F. Line a baking sheet with foil and brush liberally with vegetable oil.
Cut the cauliflower into small florets.
Whisk together the remaining ingredients. The batter should be a bit thick, about the consistency of pancake batter.
Add the cauliflower florets and stir until completely coated. Place the coated florets onto the prepared baking sheet, leaving space between each floret.
Cook until crispy, about 25 minutes.
Remove and serve hot with soy sauce or teriyaki sauce for dipping.