Battered Cauliflower Recipe

Prepare cauliflower

Wash and trim a 1 lb head of cauliflower. Cut into medium florets (about 1 to 1-1/2 inches each). Pat dry thoroughly with paper towels — excess moisture prevents batter adhesion.

Par-cook (optional but recommended)

Bring a pot of salted water to a simmer. Blanch the florets 2 minutes, then drain and immediately plunge into an ice bath to stop cooking. Drain well and pat dry. This step ensures tender interior without overfrying.

Make batter

In a large bowl, whisk together 1 cup all-purpose flour, 1 tbs cornstarch, 1 tsp baking powder, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika. In a separate small bowl, beat 1 large egg (if using). Add the beaten egg and 3 tbs cold sparkling water to the dry ingredients and whisk until smooth. The batter should be thick enough to coat but still pourable—if too thick, add up to 2 tbs ice water; if too thin, add 1 tbs flour.

Heat oil

Pour neutral frying oil into a deep pot or fryer to a depth of about 2–3 inches (about 1 liter). Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily but not brown instantly.

Batter and fry

Working in small batches to avoid crowding, toss each dry cauliflower floret into the batter to coat completely, letting excess drip back into the bowl. Carefully lower battered florets into the hot oil. Fry for 3–5 minutes per batch until batter is crisp and golden brown and cauliflower is tender when pierced with a fork. Use a slotted spoon to transfer cooked florets to a paper-towel-lined sheet pan to drain. Keep fried batches warm in a 200°F (95°C) oven while finishing remaining batches.

Season

Immediately after frying, sprinkle a pinch of salt over the hot florets to taste. Optionally toss with additional paprika or a squeeze of lime for brightness.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbs Sriracha, 1 tsp honey, 1 tsp soy sauce, 1 tbs lime juice and 1/2 tsp minced garlic until smooth and emulsified. Taste and adjust: add more Sriracha for heat, honey for sweetness, or lime for acidity. Stir in 1 tbs chopped cilantro if using. Refrigerate at least 10 minutes to let flavors meld before serving.

Arrange battered cauliflower on a platter with the dipping sauce in a small bowl. Serve hot so the batter remains crisp. Leftovers can be reheated in a 400°F (200°C) oven for 6–8 minutes to restore crispness.