Fried Cauliflower
This Fried Cauliflower is crispy, savory, and topped with a sweet chili sauce for an irresistible flavor explosion!
Equipment
- Large Mixing Bowl
- Frying pan or deep fryer
- Slotted Spoon
- Paper Towels
- Measuring cups and spoons
Ingredients
- Vegetable oil for frying
- 1 cup All-purpose flour to create batter
- 1 tsp Garlic powder
- ½ tsp Black pepper for seasoning
- 1 cup Water to mix batter
- 1 head Cauliflower chopped into florets
- ½ cup Sweet chili sauce for drizzling
- 1 tbsp Sugar for sauce
- 1 tbsp Soy sauce adds umami flavor
- 1 tbsp Rice vinegar for sauce tanginess
Instructions
- Chop the head of cauliflower into bite-sized florets. Rinse under cold water and drain well.
- In a large mixing bowl, combine all-purpose flour, garlic powder, black pepper, and a pinch of salt. Gradually whisk in water until smooth and thick enough to coat the cauliflower.
- Heat 1 to 2 inches of vegetable oil in a frying pan or deep fryer over medium heat. Test the oil by dropping some batter in; it should sizzle and rise to the surface.
- Dip each cauliflower floret into the batter, coating fully. Let excess batter drip off before frying.
- Carefully place battered cauliflower into hot oil without overcrowding. Fry for 4-5 minutes, turning occasionally, until golden brown and crispy.
- Remove fried cauliflower with a slotted spoon and place on paper towels to drain excess oil. Let cool slightly.
- In a small saucepan, combine sweet chili sauce, sugar, soy sauce, and rice vinegar. Heat over medium heat, stirring until sugar dissolves and sauce is warmed through.
- Drizzle warm sweet chili sauce over fried cauliflower. Toss gently to coat and serve immediately while hot and crispy.
Notes
- If the batter is too thick, thin it with a little more water to achieve the right consistency.
- Ensure the oil is hot enough before frying to avoid soggy cauliflower.
- For extra crunch, double-dip the cauliflower in batter before frying.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 375°F (190°C) for 10-15 minutes to regain crispiness.