Fire Cracker Cauliflower Recipe
Make Fire Cracker Cauliflower Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cauliflower & Prep
Firecracker Sauce
Garnish & Serve
Method
Cauliflower & Prep
- 1
Prepare cauliflower
Trim the cauliflower into medium-sized florets (about 1–1.5 inch pieces). Pat dry with paper towels so batter will adhere.
- 2
Make batter
In a large bowl whisk together flour, cornstarch, baking powder, kosher salt, and black pepper. In a separate small bowl beat the egg with cold water, then pour into dry ingredients and whisk until smooth. Batter should be thick enough to coat but still slightly runny; add up to 1–2 tbs more cold water if needed.
- 3
Heat oil
Pour vegetable oil into a large heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (about 3–4 cups). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily.
- 4
Batter and fry
Working in batches (do not overcrowd), dip each cauliflower floret into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 3–4 minutes, turning as needed, until golden and crisp. Use a slotted spoon to transfer fried florets to a paper towel–lined tray to drain. Keep warm in a 200°F (95°C) oven if doing multiple batches.
Firecracker Sauce
- 5
Combine sauce ingredients
While the cauliflower fries, whisk together mayonnaise, Sriracha, sweet chili sauce, honey, rice vinegar, soy sauce, sesame oil, minced garlic, and lime juice in a medium bowl until smooth. Taste and adjust — add more Sriracha for heat, more honey for sweetness, or a tablespoon of water to thin to desired consistency.
- 6
Coat cauliflower
Place hot fried cauliflower in a large mixing bowl. Pour the firecracker sauce over the cauliflower (reserve a couple of tablespoons for serving if you like extra dipping sauce). Gently toss until each piece is well coated. Work quickly so the sauce clings to the hot florets.
Garnish & Serve
- 7
Finish and plate
Transfer sauced cauliflower to a serving platter. Sprinkle with sliced green onions, toasted sesame seeds, and chopped cilantro if using. Serve immediately with lime wedges and reserved sauce on the side.
- 8
Storage
Leftovers are best stored separately: place cauliflower and sauce in airtight containers in the refrigerator for up to 2 days. Reheat cauliflower in a hot oven (400°F/200°C) for 8–10 minutes to re-crisp, then toss with warmed sauce.