Thai Fried Cauliflower Recipe

1. Prep cauliflower

Wash and thoroughly dry the cauliflower. Cut into bite-size florets (about 1–1½ inch pieces). Pat dry again so batter adheres.

2. Heat oil

Pour vegetable oil into a deep heavy pot or deep-fryer to a depth of about 2–3 inches (reserve at least 3–4 cups). 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.

3. Make tempura batter

In a medium bowl whisk the egg until frothy. Add the ice-cold sparkling water and stir once. In a separate bowl whisk together the flour, cornstarch, baking powder, salt and black pepper. Pour the liquid into the dry ingredients and stir briefly with chopsticks or a fork — batter should be lumpy and cold (do not overmix). If batter thickens, add a tablespoon of ice water to reach a thin, coating consistency.

4. Fry cauliflower

Working in small batches (4–6 florets at a time), dip each floret into the batter to coat, allowing excess to drip off, then gently lower into the hot oil. Fry until light golden and crisp, about 3–4 minutes per batch. Do not overcrowd the pot. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Maintain oil temperature between batches (adjust heat as needed).

5. Prepare sauce

In a small saucepan combine sweet Thai chili sauce, rice vinegar, light soy sauce, brown sugar, lime juice, minced garlic and red chili flakes. Warm over low heat, stirring, until sugar dissolves and the sauce is glossy and slightly thickened, about 2–3 minutes. Do not boil aggressively; you only need to meld flavors and slightly reduce.

6. Toss cauliflower in sauce

Place the freshly fried cauliflower in a large mixing bowl while still hot. Pour the warm sauce over the cauliflower (reserve 1–2 tablespoons of sauce for serving if desired). Using two spoons or tongs, gently toss until each piece is evenly coated. Work quickly so the batter stays crisp but is coated with sauce.

7. Transfer sauced cauliflower to a serving plate. Sprinkle the sliced white parts of the green onions over the cauliflower immediately, then finish with the green parts, toasted sesame seeds and optional chopped cilantro. Serve hot with lime wedges and the reserved sauce on the side for dipping.