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Cauliflower tortillas are cauliflower tempura bites in a spicy chipotle-tomato sauce.
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Vegan Cauliflower Tempura Bites

Cook Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Author Dora Stone



  • 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


  • 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


  • 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.


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.