Cantonese Cauliflower Recipe

Prep florets

Trim a 1 lb head of cauliflower into bite-size florets (about 1–1½ inches). Pat dry with paper towels so batter adheres.

Make batter

In a medium bowl whisk together 3 tbs all-purpose flour, 3 tbs cornstarch, 1 tsp baking powder and 1 tsp salt. Beat 1 egg and 3 tbs cold water together, then pour into dry ingredients and whisk just until combined — a few small lumps are fine. Batter should be thick enough to coat; add up to 1 tbs more water if too thick.

Coat cauliflower

Toss cauliflower florets in the batter to coat evenly. Use a fork or tongs to lift each floret, allowing excess batter to drip back into the bowl.

Fry

Heat about 1 cup vegetable oil in a wide skillet or pot over medium-high heat until a small piece of batter sizzles and rises (about 350°F/175°C). Working in batches, carefully add coated florets without crowding. Fry 3–4 minutes per batch, turning once, until golden and crisp. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Let oil return to temperature between batches.

Combine sauce base

In a small bowl whisk together 3 tbs rice vinegar, 4 tbs ketchup, 2 tbs light soy sauce, 3 tbs brown sugar and 1 cup water until the sugar dissolves and mixture is uniform.

Cook aromatics

Heat 1 tsp vegetable oil in a medium nonstick skillet or wok over medium heat. Add 2 tsp minced garlic and 1 tsp minced ginger and sauté 20–30 seconds until fragrant but not browned.

Simmer sauce

Pour the sauce base into the skillet with aromatics and bring to a gentle simmer over medium heat, stirring. Taste and adjust: add a pinch more sugar for sweetness or 1 tsp more vinegar for tang if desired.

Thicken

Mix 2 tsp cornstarch with 2 tbs cold water to make a slurry. Slowly whisk the slurry into the simmering sauce; cook 1–2 minutes until sauce turns glossy and thickens enough to coat the back of a spoon. Remove from heat and stir in 1/2 tsp sesame oil.

Place the fried cauliflower in a large bowl. Pour the hot sweet & sour sauce over the cauliflower and toss gently to coat each piece. Work quickly so the batter retains some crispness but the sauce clings well. Taste and season with 1/4 tsp cracked black pepper if desired.

Transfer to a serving platter, sprinkle with 2 tbsp sliced green onions and 1 tsp sesame seeds if using. Serve immediately with steamed rice or as part of a shared meal.