5 from 18 votes
Best Cauliflower Recipes: Honey Garlic Cauliflower
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!
Prep Time
20 mins
Cook Time
16 mins
Total Time
36 mins
Servings:
3
Calories:
821 kcal
Course:
Lunch, Dinner
Cuisine:
Asian-American Fusion
Ingredients
- 1 medium cauliflower head, stem and outer leaves removed, cut into bite sized florets
- 1 ½ tablespoons sesame oil
- 2 garlic minced and divided cloves
- 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 or sambal chile sauce
- ¼ teaspoon white pepper
- 2 large egg beaten
- 1 cup cornstarch or tapioca starch
- 2 cups cooking oil for frying
- 1 green onion sliced, for garnish
- 1 teaspoon sesame seeds toasted, for garnish
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 821
% 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.