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Brussels sprout and cauliflower tempura recipe

Brussels sprout and cauliflower tempura recipe

1 rating

Sprouts and cauliflower get a festive makeover in this fabulous tempura snack idea. Serve alongside the sweet and sour cranberry soy dipping sauce at your Christmas party with a cold bottle of Stella Artois - the clean and refreshing notes of the beer cut through the oily qualities of the dish. See method

  • Serves 4-6 as an aperitif
  • 15 mins to prepare and 15 mins to cook
  • 270 calories / serving
  • Vegetarian


  • oil, for deep frying
  • 300g small cauliflower florets
  • 24 small Brussels sprouts, or 12 large, halved

For the tempura

  • 100g plain flour
  • 100g cornflour
  • 1 tsp black sesame seeds
  • ¼ tsp bicarbonate of soda
  • 200-225ml cold sparkling water, to mix

For the dipping sauce

  • 50g cranberry sauce
  • 2 tbsp soy sauce
  • juice and zest of 1 lime
  • 1 tsp grated ginger
  • 2 spring onions, finely sliced
Shop ingredients
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    2g 8%
  • Sugars

    7g 8%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 37.9g Protein 4.6g Fibre 3.4g

Perfect pairing...

Perfect pairing...
Brewed using only the finest Saaz hops, Stella Artois has a delicate floral aroma and a clean, crisp finish that pairs well with food. It’s also available in gluten-free and zero-alcohol varieties, making it an excellent choice for entertaining and catering to guests’ different dietary requirements.

Buy now


  1. Mix together the ingredients for the sauce. Add a little cold water, a tablespoon at a time, to reach a dipping sauce consistency. 
  2. For the tempura, in a large bowl, mix the flour, cornflour, sesame seeds and bicarbonate of soda. Season well with salt and pepper. Whisk in the sparkling water to make a thick and slightly bubbly batter. 
  3. Fill a medium-sized saucepan a third full with oil. Heat until hot. You will be frying in batches, so if you want to use less oil just use a smaller saucepan and do more batches. 
  4. To test if the oil is ready, drop a small piece of bread in. When the bread turns golden in 2 mins, the oil is ready. 
  5. Dip the veg into the batter, then shake off any excess and gently drop into the hot oil to fry for 3-4 minutes, turning once, until golden brown and cooked through. Remove and place on kitchen paper to drain. Repeat with the remaining vegetables. 
  6. Serve the warm tempura veg with the dipping sauce and a large glass of Stella Artois!

See more Vegetarian recipes

Tip: If you can't find black sesame seeds, swap for white; it won’t look quite as striking but the flavour will be there!

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