Description
Crispy, golden-brown cauliflower florets coated in a sweet and savory sesame sauce. A delicious appetizer, side dish, or vegan main course!
Ingredients
Scale
- 1 large head of cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water (or more, to reach desired consistency)
- Vegetable oil, for frying
- 1/4 cup soy sauce
- 1/4 cup honey (or maple syrup for a vegan option)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons sesame seeds, for garnish
- Chopped green onions, for garnish (optional)
Instructions
- Prepare the Cauliflower Florets: Wash cauliflower thoroughly. Cut into bite-sized florets.
- Make the Batter: In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper.
- Add Water Gradually: Slowly add water, whisking until you have a smooth batter (like pancake batter). Adjust with more water or flour as needed.
- Coat the Cauliflower: Add cauliflower florets to the batter and toss to coat evenly.
- Heat the Oil: Pour vegetable oil into a deep skillet or pot (2-3 inches deep). Heat over medium-high heat to 350°F (175°C).
- Fry in Batches: Carefully add battered cauliflower to the hot oil in batches (don’t overcrowd).
- Fry Until Golden Brown: Fry for 3-5 minutes per batch, turning occasionally, until golden brown and crispy.
- Remove and Drain: Remove fried cauliflower with a slotted spoon and place on a wire rack lined with paper towels to drain.
- Combine Sauce Ingredients: In a medium saucepan, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, cornstarch, and water.
- Add Aromatics: Add grated ginger, minced garlic, and red pepper flakes (if using) to the saucepan.
- Cook the Sauce: Place the saucepan over medium heat and bring to a simmer, stirring constantly. Simmer for 2-3 minutes, or until the sauce has thickened.
- Taste and Adjust: Taste the sauce and adjust seasonings as needed (more honey for sweeter, more rice vinegar for tangier, more red pepper flakes for heat).
- Add Cauliflower to Sauce: Add fried cauliflower florets to the saucepan with the sesame sauce. Gently toss to coat evenly.
- Heat Through: Cook for another 1-2 minutes, stirring constantly, until the cauliflower is heated through and the sauce is nicely glazed.
- Garnish and Serve: Remove from heat and transfer to a serving dish. Garnish with sesame seeds and chopped green onions (if using).
- Serve Immediately: Serve immediately while hot and crispy.
Notes
- Tips for Extra Crispy Cauliflower:
- Double Fry: Fry cauliflower twice for extra crispiness.
- Don’t Overcrowd: Avoid overcrowding the pan when frying.
- Use Hot Oil: Ensure the oil is hot enough before adding cauliflower.
- Dry the Cauliflower: Dry cauliflower florets before battering.
- Variations and Substitutions:
- Vegan Option: Use maple syrup or agave nectar instead of honey.
- Gluten-Free Option: Use gluten-free all-purpose flour and gluten-free soy sauce (tamari).
- Spicy Sesame Cauliflower: Add more red pepper flakes or cayenne pepper.
- Other Vegetables: Use broccoli, Brussels sprouts, or sweet potatoes.
- Air Fryer Option: Air fry at 400°F (200°C) for 12-15 minutes, flipping halfway through.
- Storage Instructions:
- Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, in a skillet over medium heat, or in the air fryer.
- Prep Time: 20 minutes
- Cook Time: 25 minutes