Fried Cauliflower Recipe

Prepare cauliflower

Trim the cauliflower, remove leaves and core, and cut into bite-sized florets (about 1-1.5 inch pieces). Rinse and pat dry thoroughly with towels; excess surface moisture will prevent the batter from sticking.

Make batter

In a large bowl whisk together chickpea flour, rice flour, baking powder, garlic powder, ground cumin, smoked paprika, salt and black pepper. Gradually whisk in 1 cup water until smooth. Batter should be thick enough to coat florets but still pourable. If it seems too stiff, add additional water 1 teaspoon at a time. For a lighter, crispier texture, let batter rest 10 minutes; if it separates slightly, whisk again. (Optional: briefly run 2 tablespoons hot water through the chickpea flour then mix to remove lumps if needed.)

Heat oil

Pour oil into a deep, heavy pot or deep fryer to a depth of 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 immediately but not burn.

Coat and fry

Working in small batches (6–8 florets), toss florets in the batter to coat evenly, letting excess drip back into the bowl. Carefully lower battered florets into the hot oil using a slotted spoon or tongs. Fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch depending on floret size. Avoid overcrowding the pot to maintain oil temperature.

Drain and season

Remove fried florets with a slotted spoon and transfer to a paper towel–lined tray or a wire rack set over a baking sheet. Immediately sprinkle with a pinch of the finishing salt (part of the 1/2 tsp) to taste. Keep fried florets warm in a 200°F (95°C) oven while finishing remaining batches.

While the cauliflower fries, combine red chili paste, tomato ketchup, rice vinegar, soy sauce, honey (or maple), lime juice, minced garlic, sesame oil and 1 tablespoon water in a small bowl. Whisk until smooth and taste; adjust balance by adding a little more honey if too sharp, more vinegar if it needs brightness, or extra water to thin. Season with 1/4 teaspoon salt. Chill briefly or serve at room temperature.

Place fried cauliflower on a serving platter. Sprinkle with chopped cilantro and toasted sesame seeds. Serve immediately with the sambal dipping sauce and lime wedges on the side for squeezing over the cauliflower.

If desired, offer an extra pinch of flaky sea salt at the table. Leftovers can be kept in an airtight container and reheated in a 400°F (200°C) oven for 8–10 minutes to re-crisp.