Crispy Chili Cauliflower


  • 1/4 cup BBQ sauce
  • 4 teaspoons chili garlic sauce
  • 4 teaspoons sesame oil
  • 2 teaspoons green onion, finely chopped
  • 1/2 teaspoon freshly grated ginger
  • 1 teaspoon honey
  • 1/2 cup flour + 1/2 cup for dredging
  • 1/2 cup milk
  • 1/2 cup water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 1 teaspoon coarse sea salt
  • 4 cups cauliflower florets (approx. 1 small-medium head of cauliflower)
  • Oil for frying
  • Green onion, for garnish
  • Cilantro, for garnish


  • in an exceedingly little bowl, whisk along BBQ sauce, chili garlic paste, sesame oil, inexperienced onions, ginger, and honey. Add salt to style pro re nata.
  • in an exceedingly new bowl, whisk along flour, milk, water, garlic powder, white pepper, and salt.
  • Dredge cauliflower in 1/2 cup flour. In batches, place dredged cauliflower in batter to coat, lease batter drip off before cookery.
  • Fry: To fry the cauliflower, heat 1-2 inches of oil (I use vegetable) in an exceedingly dutch kitchen appliance. Place battered cauliflower in heated oil and fry on all sides for about four minutes on all sides, till golden brown. make certain to not crowd the pan. take away florets and place on a towel to empty oil. Continue preparation in batches till all cauliflower is poached. append the sauce; serve with extra onion slices, cilantro and Sesamum indicum seeds as desired.
  • Bake: If baking, heat kitchen appliance to 450°F. Line a baking sheet with parchment paper and place battered florets in an exceedingly single layer. Bake for twelve minutes. take away from kitchen appliance and append sauce (I wish to reserve some sauce very little for once it’s served). Continue baking for an extra 10-12 minutes till crisp and golden brown. high with extra onion slices, cilantro and Sesamum indicum seeds as desired.


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