Firecracker Cauliflower Recipe

Prep cauliflower

Trim the cauliflower into bite-size florets so pieces are roughly uniform (about 1–1.5 inches). Pat dry with paper towels to remove excess moisture.

Make marinade

In a large bowl combine Greek yogurt, rice vinegar, soy sauce, minced garlic, grated ginger, sriracha, honey, kosher salt and black pepper. Whisk until smooth.

Toss florets in the marinade, coating evenly. Cover and refrigerate for 20–30 minutes (or up to 2 hours). The yogurt helps tenderize and helps the coating adhere.

Make batter

In a shallow bowl or wide dish whisk together flour, cornstarch and baking powder. Gradually whisk in cold water until you have a slightly thick batter that can cling to the florets (should coat but drip slowly). If batter seems too thin, add up to 1 tablespoon more flour; if too thick, add a splash more cold water.

Heat oil

Pour neutral oil into a heavy-bottomed skillet or saucepan to a depth of about 1/2 inch (or use a deep fryer). Heat over medium-high until oil reaches 350°F (175°C) or a piece of batter sizzles and browns in about 30–45 seconds.

Batter and fry

Working in batches to avoid crowding, remove cauliflower from the marinade letting excess drip off, then dip each floret in the batter to coat fully. Carefully place battered florets into hot oil. Fry, turning as needed, until golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Keep cooked florets warm in a 200°F (95°C) oven while you finish the rest.

If you prefer a lighter finish, you can spray the battered florets with oil and bake at 450°F (230°C) for 18–22 minutes, flipping once, rather than frying.

Drizzle or toss the fried florets with 1/2 teaspoon sesame oil if using, for a hint of nuttiness.

Make firecracker sauce

In a medium bowl combine mayonnaise, sweet chili sauce, gochujang (or sambal), lime juice and honey. Whisk until smooth and taste — adjust heat by adding more gochujang or sriracha, and adjust sweetness with a little extra honey if desired.

Toss or drizzle

Place fried cauliflower in a large bowl. Pour about two-thirds of the sauce over the cauliflower and gently toss to coat evenly, reserving the remaining sauce for serving. For a glaze-like finish, return tossed florets to the oven at 350°F (175°C) for 3–5 minutes to warm and set the sauce.

Plate and garnish

Transfer coated florets to a serving platter. Drizzle with reserved sauce, sprinkle sliced scallions, toasted sesame seeds and cilantro leaves. Serve immediately while hot and crisp.