This recipe has just enough of everything: tanginess, sweetness and spice. Serve it on its own as a party snack or eat it as a side with rice. —Ria Elciario
cauliflower (about half a head)
kosher salt (for batter)
water (for batter)
kosher salt (for sauce)
cloves of garlic, finely chopped
red pepper flakes
fresh lemon juice
water (for sauce)
cornstarch (for slurry)
water (for slurry)
vegetable oil (for frying)
slice of lemon (optional)
sesame seeds (optional)
In This Recipe
Wash cauliflower and break it apart into your desired size.
Mix all batter ingredients (cornstarch, all-purpose flour, kosher salt, paprika, garlic powder, water) together, then add cauliflower and gently toss to coat everything.
Using a non-stick pan, heat up vegetable oil over medium-high.
Add in cauliflower pieces individually to make sure it doesn’t stick to each other. Fry each side until golden brown and crispy for about 15-20 mins.
In the meantime, prepare your sauce (soy sauce, kosher salt, sesame oil, honey, brown sugar, garlic, red pepper flakes, fresh lemon juice, water) and slurry. Note: Don’t add the slurry into your sauce mixture.
Once the cauliflower is cooked, temporarily transfer them onto a plate and transfer the oil onto a small cup for later use.
Using the same non-stick pan, pour your sauce and let it reduce for about 3 mins on low heat. Once you notice the garlic softened, add in slurry and mix. Let it simmer for about 2 more minutes.
Turn off the heat then toss in your cauliflower.
Plate and garnish with sesame seeds and a slice of lemon.