Miso Sweet Chili Cauliflower Recipe
Fried Cauliflower with Miso Sweet Chili Sauce
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Ingredients
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Cauliflower & Batter
Miso Sweet Chili Sauce
Finish & Garnish
Method
Cauliflower & Batter
- 1
Prepare cauliflower
Cut a 1 lb head of cauliflower into bite-size florets (about 1-1.5 inch pieces). Pat dry with paper towels so the batter will adhere.
- 2
Make the batter
In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1/2 tsp baking powder, 1 tsp kosher salt and 1/2 tsp black pepper. Add 3 ice cubes to 3/4 cup cold water, then slowly pour into the dry ingredients while whisking until you have a smooth, slightly thick batter. Keep the batter chilled (set the bowl over another bowl with ice if your kitchen is warm) — a cold batter makes a crisper fry.
- 3
Heat oil
Pour about 2 cups neutral oil (canola, vegetable, or peanut) into a heavy skillet or Dutch oven to a depth of about 1-1.5 inches. 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 rise steadily.
- 4
Fry cauliflower
Working in batches to avoid overcrowding, toss florets briefly in the batter to coat, letting excess drip off. Carefully add to hot oil and fry until golden and crisp, about 3–4 minutes per batch. Turn as needed for even color. Remove with a slotted spoon to a wire rack or paper towel-lined plate. If you want extra-crispy cauliflower, fry a second time for 1–2 minutes after the first fry and drain.
Miso Sweet Chili Sauce
- 5
Combine sauce ingredients
While the cauliflower is frying, whisk together 2 tbs white miso paste, 1/4 cup sweet chili sauce, 1 tbs rice vinegar, 1 tsp soy sauce, 1 tbs honey, 1/2 tsp sesame oil, 1 tsp minced garlic and 1 tsp grated fresh ginger in a small bowl until smooth. If the sauce is too thick, whisk in up to 2 tbs water to reach a glossy, pourable consistency.
- 6
Warm the sauce (optional)
For a slightly deeper, melded flavor, warm the sauce in a small saucepan over low heat for 1–2 minutes, stirring, then remove from heat. Do not boil — miso and honey can scorch and lose brightness if overheated.
Finish & Garnish
- 7
Toss cauliflower with sauce
Place the fried cauliflower in a large mixing bowl. Pour the miso sweet chili sauce over the cauliflower and gently toss until florets are evenly coated. Work quickly so the cauliflower stays crisp.
- 8
Plate and garnish
Transfer coated cauliflower to a serving platter. Sprinkle with 1 tsp toasted sesame seeds and 2 tbsp thinly sliced scallions. Add cilantro if using and serve immediately with lime wedges on the side for squeezing.