Dry Pot Taiwan Cauliflower Recipe

Prepare cauliflower

Cut the cauliflower into bite-size florets (about 1–1.5 inches). Rinse and drain thoroughly; pat dry with towels. Very dry florets help the batter adhere and prevent oil splatter.

Rehydrate mushrooms

Soak dried shiitake in warm water for 20–30 minutes until soft. Squeeze out excess water and slice thinly. Reserve soaking liquid, strain and use a tablespoon if desired for extra umami in the stock.

Make batter

In a medium bowl whisk together cornstarch, all-purpose flour, cold water, egg, salt and white pepper until smooth and thick enough to coat but not runny. If too thick, add up to 1–2 tbs cold water; batter should cling to cauliflower.

Measure seasonings

Combine light soy sauce, dark soy sauce, Shaoxing wine, stock, sugar and toasted sesame oil in a small bowl and stir until the sugar dissolves. Keep nearby for quick use during stir-fry.

Heat neutral frying oil in a deep pot to 350°F / 175°C. Working in batches to avoid crowding, toss cauliflower florets in the batter until evenly coated. Shake off excess batter and gently lower into hot oil. Fry 3–5 minutes per batch until golden and the cauliflower is tender when pierced. Remove with slotted spoon and drain on a rack or paper towel-lined tray. Repeat until all florets are fried.

For extra crispness, let fried florets rest 3–5 minutes then return to 375°F / 190°C oil for a quick 30–45 second re-fry. Drain and set aside.

While the last batch fries, heat a large wok or heavy skillet over medium heat. Add the 2 tbs vegetable oil. When shimmering, add Sichuan peppercorns and stir for 20 seconds until fragrant (be careful not to burn). Remove the peppercorns onto a paper towel if you prefer less intense whole peppercorn pieces in the final dish — otherwise leave them in.

Add dried red chilies to the oil and stir 30–45 seconds until they darken slightly. Add sliced garlic and julienned ginger and stir-fry 30–45 seconds until aromatic (do not brown the garlic). Add rehydrated shiitake and white parts of scallions and stir 30 seconds to combine.

Increase heat to high. Pour the prepared seasoning mixture and the 1/4 cup stock into the wok; stir once and let it bubble briefly (10–15 seconds) to bring flavors together.

Add all fried cauliflower florets to the wok and toss quickly to coat: use tongs or two spatulas to fold the florets through the sauce, keeping the cauliflower moving so the batter stays crisp. Stir in scallion greens and basil leaves and toss 15–20 seconds until basil wilts slightly.

Taste and adjust: sprinkle ground white pepper and more salt or a few drops of soy if needed. Remove from heat and drizzle toasted sesame oil over the cauliflower. Toss once more to distribute.

Transfer to a serving platter, garnish with additional fresh basil or scallion if desired, and serve immediately.