Tempura cauliflower and Tenderstem broccoli

Tempura cauliflower and Tenderstem broccoli

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  • 6 as a side
  • Easy
  • Meat-free
  • 20 minutes
  • 20 minutes
  • De Wetshof Limestone Hill Chardonnay

“This is a sensational side that can easily take centre-stage. Serve with a ‘side’ of protein, like grilled chicken or a pork steak, and that’s supper. Best served hot to enjoy all that crispy deliciousness.” – Clement Pedro


  • 250 g rice flour, plus extra for dusting
  • 60 g flour
  • salt, to taste
  • 5 T black sesame seeds
  • 2 1⁄2 cups soda or sparkling water (more if necessary)
  • 1 head cauliflower, broken into florets
  • 230 g Tenderstem broccoli
  • oil, for deep-frying
  • For the lemon-lime mayo, mix:
  • 1 cup good-quality mayonnaise
  • 1 lemon, zested and juiced
  • 1 lime, zested and juiced
  • 4 T chives, finely chopped, to garnish
  • black sesame seeds, to garnish

Cooking Instructions

1. Place the rice flour, flour, salt and sesame seeds in a bowl. Gradually add the soda water while whisking to make a batter the thickness of pancake batter. Place in the fridge and preheat the oil.

2. Dust the vegetables in rice flour to help the batter stick to them. Using chopsticks or tongs, dip the vegetables into the batter, a few at a time, then carefully place in the oil and fry until the batter is crisp. Remove from the oil and drain on kitchen paper while frying the remaining vegetables. Serve with the mayonnaise.

Cook's note: Seafood and citrus are an iconic pair, so you could swap the veggies in this recipe for shelled prawns.

Find more vegetarian recipes here. 

Photograph: Jan Ras 
Production: Abigail Donnelly and Clement Pedro
Food assistant: Thalia Pillay

Clement Pedro Recipe by: Clement Pedro
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Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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