Fried Cauliflower
User Reviews
5
Fried Cauliflower
Description
This Fried Cauliflower recipe uses a batter made from flour, garlic powder, black pepper, and water to coat individual cauliflower florets before frying them in vegetable oil until golden brown and crisp. The frying method uses about a quarter inch of oil to ensure a thorough cook and crispy texture without being greasy.
The finished florets are then tossed in a warm sweet chili sauce consisting of sweet chili sauce, sugar, soy sauce, and rice vinegar, creating a glossy, tangy coating that complements the mild flavor of the cauliflower. Alternative sauces such as Buffalo, BBQ, or Teriyaki can also be used, or the cauliflower can be served with dips like Chipotle Ranch or Artichoke Dip.
Practical tips include prepping the cauliflower and sauce separately up to two days in advance and storing leftovers for 2-3 days in the refrigerator. For reheating, the oven, toaster oven, or air fryer is preferred to maintain crispiness; microwaving is faster but softens the coating. Some prefer soaking the cauliflower in salt water before rinsing to improve texture and flavor. Frozen cauliflower can be substituted, though fresh yields a crisper result.
Ingredients
- vegetable oil
- ½ cup all-purpose flour
- 2 teaspoons garlic powder
- ¼ teaspoon black pepper
- ¾ cup water
- 1 head cauliflower chopped
- ½ cup sweet chili sauce
- ½ cup sugar
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
Instructions
- Heat oil in a frying pan over medium-high heat.
- While the oil is heating, whisk the flour, garlic powder, salt, and pepper in a shallow bowl. Add water and mix until smooth.
- Add part of the florets to the batter and toss to coat.
- Fry in the oil (until golden brown). Continue until all the florets are coated and fried.
- Make the sauce by adding chili sauce, sugar, soy sauce, and rice vinegar to a large skillet. Heat until warmed through and sugar is dissolved, then toss florets in the sauce.
Notes
- Chop cauliflower and prepare chili sauce up to 1-2 days ahead, stored separately in the fridge.
- Store leftovers in an airtight container refrigerated for 2-3 days; reheat in oven or air fryer for best crispness.
- Microwaving leftover fried cauliflower speeds reheating but reduces crispiness.
- Rinse cauliflower well before using; soaking in salt water for 20 minutes can improve texture.
- Fresh cauliflower is preferred for crispness; frozen can be used as a substitute.
- Use about ¼ inch of oil for frying and adjust heat to cook florets golden brown and fully cooked through.
- Try different sauces like Buffalo, BBQ, or Teriyaki, or serve uncoated with dips such as Chipotle Ranch or Artichoke Dip.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 179kcal | 9% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.05g | 0% |
| Sodium | 747mg | 31% |
| Potassium | 330mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 0.5IU | 0% |
| Vitamin C | 46mg | 51% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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