Crispy Maple Sriracha Cauliflower Recipe

Prep the cauliflower

Wash and dry the cauliflower. Cut into bite-size florets, leaving some stem for handling if desired. Pat florets dry on a towel to remove excess moisture.

Make the batter

In a large bowl whisk together all-purpose flour, cornstarch, baking powder, salt and black pepper. In a separate small bowl whisk the egg with 3 tablespoons cold water, then stir the egg mixture into the dry ingredients until just combined to make a slightly thick batter. Batter should coat a spoon; add up to 1 extra teaspoon cold water if too thick.

Heat oil

Pour neutral oil into a deep skillet or pot to a depth of about 1 to 1.5 inches (about 1.5–2 cups). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float immediately.

Coat and fry

Working in batches to avoid crowding (3–4 florets per batch depending on pot size), dip each cauliflower floret into the batter to coat, let excess drip off, then gently lower into hot oil. Fry until golden brown and crisp, about 3–4 minutes, turning once halfway. Use a slotted spoon to transfer fried florets to a wire rack set over a sheet pan or to a paper towel–lined plate. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

Drain

Let the cauliflower rest 2–3 minutes to crisp further before tossing with glaze so glaze adheres without making them soggy.

Combine glaze ingredients

In a small saucepan over medium heat combine maple syrup, Sriracha, soy sauce, rice vinegar and minced garlic. Stir to combine and bring just to a simmer.

Thicken

Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Stir the slurry into the simmering glaze and continue to cook for 1 minute until glossy and slightly thickened. Remove from heat and whisk in butter until melted and incorporated. Taste and adjust heat/sweetness by adding up to 1 tsp additional Sriracha or 1 tsp extra maple if desired.

Toss cauliflower in glaze

Place warm fried cauliflower in a large bowl. Pour the warm glaze over the cauliflower and gently toss to coat evenly. Work quickly so the glaze sticks to the crispy exterior but does not make pieces soggy. Transfer to a serving platter.

Make the ranch

In a small bowl whisk together mayonnaise, sour cream and buttermilk until smooth. Add dried dill, dried parsley, garlic powder, onion powder, salt and pepper. Stir to combine. Taste and adjust seasoning or thin with an extra teaspoon of buttermilk if you prefer a looser dip. Chill for at least 10 minutes while other components finish so flavors meld.

Sprinkle the glazed cauliflower with toasted sesame seeds and thinly sliced scallions. Add chopped cilantro if using and serve immediately with ranch dip and lime wedges on the side for squeezing over. Recommend serving fresh to keep the cauliflower crispy.