Spicy Cauliflower Recipe
Battered with chickpea flour — tossed in ginger garlic and spicy homemade chili sauce... spicy & crunchy!
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Ingredients
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Small Plates
Method
Small Plates
- 1
Prep cauliflower
Trim the leaves and stem, cut the cauliflower into bite-sized florets. Pat dry to ensure the batter adheres well.
- 2
Make batter
Whisk chickpea flour, cornstarch, baking powder, and salt in a large bowl. Gradually whisk in water until you have a smooth, lump-free batter.
- 3
- 4
Fry cauliflower
Dip florets in batter, letting excess drip off, then fry in batches until crisp and golden, about 3–4 minutes per batch. Drain on a rack or paper towels.
- 5
Prepare sauce
In a small pan, heat a touch of oil (optional) and sauté minced ginger and garlic for 30 seconds. Stir in homemade chili sauce, soy sauce, rice vinegar, and sugar. Simmer 1–2 minutes to meld flavors.
- 6
Toss and glaze
Toss the hot fried cauliflower with the prepared sauce until evenly coated. Return to the pan briefly to set the glaze, then transfer to a serving plate.
- 7
Serve
Garnish if desired with sesame seeds or chopped green onions and serve immediately while crispy.
