Beer Batter Tempura Cauliflower & Wasabi Mayonnaise

Beer Batter Tempura Cauliflower with Wasabi Mayonnaise Beer Batter Tempura Cauliflower with Wasabi Mayonnaise

Looking for something cheap, easy and impressive for your next gathering? This is the canape (or side dish) for you.

The creamy center, crispy crust and smooth heat of the dipping sauce is exciting and your guests will be going back for more!


  • half head of cauliflower (broken into individual bitesized florets)
  • 3/4 cup of beer (I used a pale ale)
  • 3/4 cup tempura flour (you can buy this at any supermarket or asian grocer)
  • vegetable oil (or other oil suitable for deep frying)
  • salt and pepper to taste
  • your favourite spices and seasonings to taste (cumin, chilli powder, cayenne pepper, dried thyme, garlic powder, tumeric all work well)
  • wasabi paste to taste
  • 1/2 cup good quality creamy mayonnaise (I used Kewpie, but I could have made homemade mayonnaise)


Prepare your deep fryer with oil and set to 190 Celsius.
Arrange a baking tray with a cooling rack over the top. This will act as a drip tray/rack for the excess batter.
Place paper towel on a plate, to assist with the oil draining process.
Combine beer and tempura flour in a bowl and whisk until smooth.
Flavour batter with desired spices and seasonings – ensure you add a generous amount of salt.
Cover and allow to rest for 15 minutes at room temperature.
Or place in the fridge to use later (just ensure it is taken out of the fridge 15 minutes before cooking).

While the batter is resting, mix wasabi paste (to taste) and the mayonnaise in a small bowl.
Set aside for serving later.

Throw your cauliflower into the batter to coat evenly and place on the drip tray.
Ensure you have all cauliflower coated and ready to fry before starting your batches.
Using tongs, place a few coated florets into the oil – ensuring they don’t touch or overcrowd.
When they are deep golden (3-5 minutes), remove from the fryer and place on the paper towel to drain.
Continue to cook your cauliflower in batches until all is done.
As the air hits the tempura batter, it crisps even further, creating a shell.

Serve on a platter with your wasabi mayonnaise dipping sauce.


This recipe was the result of Get Forked’s first challenge.

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