Best Cauliflower Recipes: Honey Garlic Cauliflower
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
36 mins
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Servings
3
-
Calories
821 kcal
-
Cuisine
Asian-American Fusion
Best Cauliflower Recipes: Honey Garlic Cauliflower
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Our Best Cauliflower Recipes from appetizers to soups, chowders and side dishes to full blown meals! There's something for everyone here! This Honey Garlic Cauliflower is a delicious vegetarian friendly takeout style dish that you'll want to make all the time!
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Ingredients
- 1 medium head cauliflower, stem and outer leaves removed and cut into bite sized florets
- 1 ½ tablespoons sesame oil
- 2 garlic cloves, minced and divided
- 2 teaspoons ginger, minced and divided
- 1 1/2 tablespoons sesame oil, divided
- ¼ cup mirin
- 3 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 ½ tablespoons honey
- 1 tablespoon sambal chile paste/sauce
- ¼ teaspoon white pepper
- 2 large eggs, beaten
- 1 cup cornstarch or tapioca starch
- 2 cups oil for frying
- 1 sliced green onion, garnish
- 1 teaspoon toasted sesame seeds, garnish
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Instructions
- In a large bowl toss together cauliflower, 1 tablespoon sesame oil, 1 minced garlic clove, and 1 teaspoon minced ginger. Lightly season with salt and pepper. Set aside.
- In a sauté pan, whisk together remaining garlic, ginger, sesame oil, mirin, hoisin, oyster sauce, soy sauce, honey, sambal, white pepper, and 2 tablespoons water.
- Simmer sauce over medium-low heat until slightly thickened. Remove from heat and keep warm.
- Place a wok or tall pot over medium-high heat and add about 3 inches oil. Heat oil to 350˚F.
- Working in small batches, toss a few cauliflower florets in cornstarch until fully covered. Shake florets well to remove any excess cornstarch. Dip each floret into the beaten eggs, then dredge again in cornstarch. Shake florets very well again to remove any excess coating. (you really want a thin, light and crispy exterior and thick clumps of starch will prevent that)
- Again, working in small batches, carefully fry florets for 3 to 4 minutes or until the florets have a crispy coated exterior and tender interior.
- Transfer fried cauliflower to a cooling rack sitting atop a baking sheet. Repeat steps 6 and 7 until all florets have been fried.
- While the last batch of florets fry, place sauce back over the stove and simmer over medium-low heat.
- Add fried cauliflower to sauce and quickly but carefully toss together until all cauliflower is fully and evenly coated.
- Scoop cauliflower over plates of steamed rice and top with a sprinkle of sesame seeds and sliced green onion. Serve immediately.
Nutrition Information
Show Details
Calories
821kcal
(41%)
Carbohydrates
79g
(26%)
Protein
9g
(18%)
Fat
55g
(85%)
Saturated Fat
33g
(165%)
Cholesterol
124mg
(41%)
Sodium
1495mg
(62%)
Potassium
449mg
(13%)
Fiber
3g
(12%)
Sugar
26g
(52%)
Vitamin A
220IU
(4%)
Vitamin C
57mg
(63%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 821 kcal
% Daily Value*
| Calories | 821kcal | 41% |
| Carbohydrates | 79g | 26% |
| Protein | 9g | 18% |
| Fat | 55g | 85% |
| Saturated Fat | 33g | 165% |
| Cholesterol | 124mg | 41% |
| Sodium | 1495mg | 62% |
| Potassium | 449mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 57mg | 63% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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