Lasooni Cauliflower Recipe

Wash and cut the cauliflower into bite-sized florets. Pat dry thoroughly with a kitchen towel so batter adheres.

Bring a large pot of salted water to a boil. Blanch the florets for 2 minutes to take the raw edge off, then immediately transfer to an ice bath to stop cooking. Drain and pat dry completely.

Prepare batter

In a large bowl whisk together all-purpose flour, cornstarch, baking powder, garlic powder, cracked black pepper and salt. If using egg, beat it and add to the dry mix. Gradually add iced water and whisk until you have a smooth, slightly thick batter that coats the back of a spoon (like pancake batter). Adjust water if needed.

Heat oil in a deep pan or wok to 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise steadily.

Working in batches to avoid crowding, dip each dried cauliflower floret into the batter, allowing excess to drip off, then carefully lower into hot oil. Fry until golden and crisp, about 4–6 minutes per batch depending on floret size. Turn as needed for even browning.

Use a slotted spoon to transfer fried florets to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (100–120°C / 210–250°F) if frying multiple batches.

In a small bowl combine soy sauce, ketchup, vinegar, honey (or sugar), water, and sesame oil. Stir to dissolve sugar. In a separate small bowl mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry.

Heat a skillet or small saucepan over medium heat and add a teaspoon of neutral oil. Add the finely minced garlic and grated ginger and sauté just until fragrant and starting to turn golden (30–45 seconds) — do not burn.

Pour the soy-ketchup mixture into the pan, bring to a gentle simmer, then stir in the black pepper and chili flakes. Slowly add the cornstarch slurry while stirring; cook 1 minute until the sauce thickens slightly and becomes glossy. Taste and adjust seasoning: more honey for sweetness, more vinegar for tang, or more cracked black pepper for punch.

Place the hot fried cauliflower in a large mixing bowl. Pour the warm lasooni pepper sauce over the florets — start with most of the sauce and reserve a tablespoon or two in case you prefer less saucing.

Toss gently but quickly with two large spoons or tongs to coat each floret evenly. Work in batches if necessary to avoid crushing the coating.

Transfer to a serving platter. Sprinkle chopped cilantro and sliced spring onion over the top. Finish with extra freshly cracked black pepper to taste and serve immediately with lime wedges.