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.
Servings 4 servings
Calories 298kcal
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
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