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Cauliflower and broccoli tempura rosebuds

30 minutes
4 portions


  • Broccoli florets from Hortex 1 package
  • Cauliflower florets from Hortex 1 package
  • Wheat flour 1 cup
  • Corn flour 1/2 cup
  • Baking powder 1 teaspoon
  • Cold sparkling water
  • Cooking oil
  • Greek yogurt 200 ml
  • Parsley 2 bunches
  • Garlic 1 clove
  • Olive oil 3-5 tablespoons
  • Salt, pepper


Step 1

Mix the wheat flour with the corn flour and baking powder. Add enough sparkling water to the mixture to get a batter with the consistency of thick cream. 

Step 2

Heat the cooking oil in a deep frying pan. Dip the broccoli and cauliflower florets in the tempura batter and fry them in the hot oil. 

Step 3

Meanwhile, blend the parsley, garlic, a few tablespoons of olive oil, and Greek yogurt until smooth. 

Step 4

Season the sauce with salt and pepper to taste. Once the florets are fried, drain them on a paper towel. Serve with the parsley-yogurt sauce. 

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