Firecracker Cauliflower Recipe

Prep cauliflower

Wash and thoroughly dry 1 lb cauliflower. Cut into uniform bite-sized florets so they cook evenly.

Make batter

In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. In a separate small bowl beat 1 large egg and add 3/4 cup cold water. Pour wet into dry and whisk until just combined — the batter should be slightly thick but still coating (adjust with a little more water or flour if necessary).

Heat oil

Pour about 1 cup neutral oil into a heavy skillet or pot to a depth of 1–1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and rises immediately.

Fry cauliflower

Working in batches (to avoid crowding), dredge florets in the batter, letting excess drip off, then carefully place into hot oil. Fry 3–5 minutes per batch, turning as needed, until golden and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray. Sprinkle about 1/2 tsp salt evenly over the hot fried cauliflower while it rests. Keep warm in a 200°F (95°C) oven if needed while you fry remaining batches.

Combine sauce ingredients

In a small bowl whisk together 2 tbs gochujang (or Sriracha), 2 tbs hot honey (or honey), 1.5 tbs soy sauce, 1 tbs rice vinegar, 2 tbs water, 1/2 tsp sesame oil, 2 tsp minced garlic and 1 tsp minced ginger until smooth.

Thicken sauce

Make a slurry by mixing 1 tsp cornstarch with 1 tsp water until dissolved. Heat a small nonstick skillet over medium heat, add the prepared sauce and bring to a gentle simmer. Whisk in the cornstarch slurry, simmer 30–60 seconds until slightly glossy and thickened. Remove from heat and stir in 1 tbs lime juice to brighten.

Toss cauliflower in sauce

Place the fried cauliflower in a large mixing bowl. Pour the warm firecracker sauce over the cauliflower and toss quickly but gently until each piece is evenly coated. Work in two batches if necessary to avoid sogginess.

Plate and garnish

Transfer the coated cauliflower to a serving plate. Sprinkle 1 tsp toasted sesame seeds, 2 tbs thinly sliced green onions and 1/2 tsp chili flakes (if using) over the top. Serve immediately so the cauliflower remains crisp.

Serving suggestion

Serve as an appetizer or with steamed rice and a simple slaw for a main. Leftovers can be gently reheated in a 375°F (190°C) oven for 6–8 minutes to regain crispness, then refreshed with a little extra sauce.