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    Home » Sides » Vegan Cauliflower Tempura Bites

    Vegan Cauliflower Tempura Bites

    Published: Mar 14, 2015 · Modified: Jan 21, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    These vegan cauliflower tempura bites (cauliflower tortitas) in a tomato-chipotle sauce are one of my favorite lent side dishes. Traditionally the tortitas are dropped in an egg batter and fried, but for this version of the batter, I've essentially made an eggless tempura batter. The tomato-chipotle sauce gives this dish the acidity and spiciness that pairs very well with the crunchiness of the cauliflower

    Every time lent and Easter comes around I get very homesick. Holy Week and Easter are a big deal in Mexico and our family has a set of traditions we practice every year. Every Friday in lent we enjoy comida de cuaresma(lent food) which includes things like tortitas de camaron, lentejas, caldo de mariscos, shrimp cocktails, capirotada, tortitas de coliflor, tortitas de papa, etc. I can't get those things around here, or at least I haven't found a place that serves traditional lent food, so I've adapted some of these dishes to be vegan.

    Cauliflower florets on a red dinner plate.

    Roasted cauliflower florets on red sauce on a small white plate.

    One of the other traditions that we really enjoy and we can do here is Mexican confetti eggs. I've been saving my eggs since February and we've already started painting some. It's so fun to watch the kids smash the eggs on each other's heads and the colorful confetti jump out every where. Now all I have to do is find a family who will adopt us for Easter since the hubby is working. Sigh.

    Kids painting easter eggs around a table.

    A fork has cut into a roasted cauliflower floret on a small white plate.

    Enjoy!

    The Recipe: Vegan Cauliflower Tempura Bites in Tomato Chipotle Sauce

    Cauliflower tortillas are cauliflower tempura bites in a spicy chipotle-tomato sauce.
    Save Recipe Go to Recipe Box
    5 from 1 vote

    Vegan Cauliflower Tempura Bites

    These vegan cauliflower tempura bites (cauliflower tortitas) in a tomato-chipotle sauce are one of my favorite lent side dishes. Traditionally the tortitas are dropped in an egg batter and fried, but for this version of the batter, I've essentially made an eggless tempura batter. 
    Pin Recipe Print Recipe
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Course: Side Dish
    Cuisine: Mexican
    Servings: 4 servings
    Calories: 298kcal
    Author: Dora Stone

    Ingredients

    Batter

    • 1 cup AP Flour
    • 1 cup Cornstarch
    • 1 ½ cups Soda water
    • 1 tsp. Salt kosher
    • 1 Cauliflower large, cut into florets
    • 2-3 cups Vegetable oil

    Sauce

    • 1 can (14.5 oz.) Diced tomatoes
    • 2 cloves Garlic, peeled
    • ¼ Onion, chopped
    • 1 Chipotle pepper in adobo (1 pepper)
    • ½ cup Vegetable stock
    Prevent your screen from going dark

    Instructions

    • Place all the ingredients for the sauce in the blender and process until smooth.
    • Bring sauce to a simmer in a sauce pot set to medium heat. Simmer for 5-7 minutes, season with salt and pepper. Set aside.
    • Sift the flour and cornstarch into a large bowl. Add the salt and soda water. Whisk until combined. The batter should have the consistency of a thick pancake batter. Add more water as necessary.
    • Heat oil in a large pot or Dutch oven to 350°F.
    • Once the oil is hot, use your hands to drop the cauliflower in the batter and then into the oil. Fry for 2-3 min. on each side or until the batter is crispy and slightly golden.
    • Remove from oil and place on a plate or tray lined with paper towels. Serve with spicy tomato sauce.

    Notes

    For a healthier version, season the cauliflower with salt, pepper and 1 tbsp. of oil. Roast the cauliflower in the oven at 450F for 20 min.

    Nutrition

    Calories: 298kcal | Carbohydrates: 66g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 855mg | Potassium: 675mg | Fiber: 6g | Sugar: 6g | Vitamin A: 371IU | Vitamin C: 80mg | Calcium: 78mg | Iron: 3mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
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    Reader Interactions

    Comments

    1. Boards&Knives

      March 22, 2015 at 10:38 am

      Just wanted to stop by and tell you how much I love your blog - I recently transitioned to veganism too and I'm always looking for ways to veganize my Mexican recipes. Keep up the good work Dora! I also can't wait to try one of your salsa recipes!

      Reply
      • dorastable

        March 26, 2015 at 10:28 am

        Thank you! I love your pictures, you have a very unique style. I'm going to make your bolillos soon.

        Reply
    2. pepe potamo

      March 15, 2015 at 10:28 am

      muy bien
      ya leiste el larousse de la comida mexicana de angela gironella, creeo que es angela?

      pon la receta de los chicales

      Reply
      • dorastable

        March 19, 2015 at 8:38 pm

        Buena idea Tio!! Ya compré las cosas

        Reply

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