Cantonese Cauliflower Recipe

Prepare cauliflower

Wash and drain 1 lb cauliflower. Cut into medium bite-size florets, keeping pieces similar in size for even cooking.

Make batter

In a bowl, whisk together 3 tbs all-purpose flour, 3 tbs cornstarch, 1 tsp baking powder, 1 tsp fine salt and 1 tsp black pepper. Crack in 1 large egg and add 5 tbs cold water. Whisk until just combined to a slightly thick but smooth batter. If batter is too thin, add up to 1 tbs more flour; if too thick, add 1 tsp more water.

Heat oil

Pour about 1 cup neutral oil into a medium skillet or wok (enough to shallow-fry) and heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and rises immediately.

Coat and fry

Working in a single layer (in 2 batches), dip florets into the batter, letting excess drip off, then gently place into hot oil. Fry 3–4 minutes per batch, turning once, until batter is crisp and pale golden. Remove with a slotted spoon and drain onto paper towels. Maintain oil temperature between batches; reduce heat if browning too quickly.

Combine sauce ingredients

In a small bowl mix 2 tbs light soy sauce, 2 tbs oyster sauce, 1 tbs rice vinegar, 1/2 tsp dark soy sauce (optional), 1 tsp granulated sugar, 1/4 cup chicken or vegetable stock, 1/2 tsp sesame oil, 2 cloves minced garlic and 1 tsp minced fresh ginger until sugar largely dissolves.

Make slurry

Stir 1 tsp cornstarch into 1 tbs cold water until smooth to make a slurry.

Thicken sauce

Heat a tablespoon of oil in a clean wok or sauté pan over medium heat. Add the combined sauce and bring to a gentle simmer, stirring for 30 seconds. Give the slurry a quick stir, then slowly pour into the simmering sauce while stirring; the glaze will thicken and become glossy in 15–30 seconds. Taste and adjust: add a pinch more sugar if too salty or a few drops of rice vinegar if too sweet.

Toss cauliflower in glaze

Add the fried cauliflower to the pan with the glossy sauce and toss gently for 30–45 seconds so each piece is evenly coated. Work quickly so the batter stays crisp rather than soggy; remove from heat as soon as cauliflower is glazed.

Plate and garnish

Transfer glazed cauliflower to a serving platter. Sprinkle with 2 tbs thinly sliced green onions, 1 tsp toasted sesame seeds and optional cilantro leaves. Finish with a light dusting of white or black pepper to taste.

Serve

Serve immediately while warm and crisp as an appetizer. Provide small forks or toothpicks for easy sharing.