Transform humble cauliflower into an irresistible, crispy appetizer that rivals your favorite wing spot. This Asian-fusion inspired dish combines a perfectly crispy coating with a sweet and spicy glaze, creating an addictive snack or side dish that will have everyone reaching for seconds.
Ingredients
For the Cauliflower:
- 1 large head cauliflower (2 lbs/900g), cut into florets
- 2 cups (240g) all-purpose flour
- 2 teaspoons (10g) garlic powder
- 2 teaspoons (10g) paprika
- 1 teaspoon (5g) salt
- 1/2 teaspoon (2.5g) black pepper
- 2 large eggs
- 1 cup (240ml) whole milk
- 2 cups (200g) panko breadcrumbs
- Vegetable oil for frying
For the Honey-Sriracha Sauce:
- 1/4 cup (60ml) honey
- 3 tablespoons (45ml) Sriracha sauce
- 2 tablespoons (30ml) soy sauce
- 2 tablespoons (30g) butter
- 2 cloves garlic, minced
- 1 tablespoon (15ml) rice vinegar
For Garnish:
- Sliced green onions
- Sesame seeds
- Flaky sea salt
Instructions
- Cut cauliflower into bite-sized florets, ensuring they’re relatively uniform in size.
- Set up your breading station:
- Bowl 1: Mix flour, garlic powder, paprika, salt, and pepper
- Bowl 2: Whisk eggs and milk together
- Bowl 3: Place panko breadcrumbs
- Create the coating:
- Dredge each floret in seasoned flour
- Dip in egg mixture
- Coat thoroughly with panko
- Place on a wire rack
- Heat oil in a large, deep skillet or Dutch oven to 350°F (175°C).
- Fry in batches:
- Cook 6-8 pieces at a time
- Fry for 3-4 minutes until golden brown
- Drain on paper towels
- Make the sauce:
- Melt butter in a small saucepan
- Add minced garlic, cook for 30 seconds
- Add remaining sauce ingredients
- Simmer for 2-3 minutes until slightly thickened
- Toss fried cauliflower in warm sauce just before serving.
- Garnish with green onions, sesame seeds, and flaky salt.
Nutritional Information
Per serving (6 servings):
- Calories: 320
- Protein: 8g
- Carbohydrates: 45g
- Fat: 14g
- Fiber: 4g
- Sugar: 12g
Timing:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Pro Tips and Tricks
- Double coat for extra crispiness
- Keep oil temperature consistent
- Don’t overcrowd when frying
- Use a deep-fry thermometer for accuracy
- Pat cauliflower dry before breading
- Season immediately after frying
Variations and Substitutions
- Baked Version: Spray with oil and bake at 425°F (220°C) for 25-30 minutes
- Air Fryer Option: Cook at 375°F (190°C) for 12-15 minutes
- Gluten-Free: Use gluten-free flour and breadcrumbs
- Spice Variations: Try buffalo sauce, garlic parmesan, or Korean BBQ
- Vegan Option: Replace eggs with plant-based milk mixed with cornstarch
Common FAQs
Q: Can I make these ahead of time?
A: Best served immediately, but can be reheated in an oven at 375°F (190°C) for 5-7 minutes.
Q: Why isn’t my coating sticking?
A: Ensure cauliflower is dry and follow the flour-egg-breadcrumb order strictly.
Q: Can I freeze these?
A: Freeze uncooked breaded cauliflower for up to 1 month. Fry directly from frozen.
Q: How do I know when the oil is ready?
A: Use a thermometer or test with a breadcrumb – it should sizzle immediately.
Storage and Make-Ahead Tips
- Store leftovers in an airtight container for up to 2 days
- Reheat in oven or air fryer to maintain crispiness
- Keep sauce separate until serving
- Prep cauliflower and sauce ahead, but fry just before serving
- Store breaded uncooked cauliflower in the refrigerator for up to 4 hours
This crispy cauliflower recipe transforms the humble vegetable into an addictive appetizer or side dish that will have everyone asking for the recipe. Perfect for game day, parties, or when you’re craving something crispy and satisfying!
