I’ve developed this irresistible sweet and spicy cauliflower recipe that perfectly balances honey’s natural sweetness with Sriracha’s bold heat. This Asian-inspired dish transforms humble cauliflower into an addictive appetizer that rivals any restaurant version.
Why This Recipe Works
The light, crispy batter creates the perfect foundation for the sticky, spicy-sweet sauce. Each bite delivers an explosion of flavors – from the initial crunch to the complex sauce that coats each piece. It’s an excellent vegetarian alternative to classic honey-sriracha wings.
Prep Time & Cooking Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4-6
Ingredients
For the Cauliflower:
- 1 large head cauliflower (about 2 lbs/900g), cut into 1.5-inch florets
- 1 cup (120g) all-purpose flour
- 1 cup (240ml) milk
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- Vegetable oil for frying
For the Sauce:
- 1/4 cup (85g) honey
- 1/4 cup (60ml) Sriracha sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, finely minced
- 2 tablespoons toasted sesame seeds, for garnish
- Chopped green onions, for garnish (optional)
Detailed Instructions
- Begin by cutting your cauliflower into evenly sized florets, about 1.5 inches each. Consistency in size ensures even cooking.
- Create the batter by whisking together:
- All-purpose flour
- Milk
- Garlic powder
- Sea salt
Mix until smooth with no lumps. The batter should be thick enough to coat the back of a spoon.
- Heat vegetable oil in a deep, heavy-bottomed pan or Dutch oven to 350°F (175°C). Use enough oil to submerge the cauliflower pieces.
- Working in batches:
- Dip each cauliflower floret in the batter, allowing excess to drip off
- Carefully lower into the hot oil
- Fry for 4-5 minutes until golden brown and crispy
- Remove fried pieces with a slotted spoon and drain on paper towels.
- For the sauce:
- Combine honey, Sriracha, soy sauce, rice vinegar, and minced garlic in a wide pan
- Simmer over medium heat for 3-4 minutes until slightly thickened
- The sauce should coat the back of a spoon
- Toss the fried cauliflower in the warm sauce until evenly coated.
- Garnish with toasted sesame seeds and optional chopped green onions.
Pro Tips for Success
- Keep oil temperature consistent at 350°F for optimal crispiness
- Don’t overcrowd the pan when frying
- Pat cauliflower dry before battering
- Double-coat florets for extra crunchiness
- Serve immediately for best texture
Storage and Reheating
Best served fresh. If needed, store leftovers in an airtight container for up to 2 days. Reheat in a 375°F (190°C) oven for 5-7 minutes to restore crispiness.
Nutritional Information
Per serving (1/6 of recipe):
- Calories: 265
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 3mg
- Sodium: 680mg
- Total Carbohydrates: 45g
- Dietary Fiber: 3g
- Sugars: 18g
- Protein: 7g
Serving Suggestions
I love serving this dish as:
- An appetizer with cold beer or Asian-inspired cocktails
- A side dish with steamed rice and stir-fried vegetables
- Part of a vegetarian feast alongside noodles and dumplings
Recipe Variations
- Add 1 tablespoon of gochugaru (Korean red pepper flakes) for extra heat
- Include 1 tablespoon of sesame oil in the sauce for nuttiness
- Substitute cauliflower with broccoli or firm tofu
- Make it vegan by using plant-based milk and agave instead of honey
For best results, serve this Sweet and Spicy Honey Sriracha Cauliflower immediately while hot and crispy. The combination of textures – from the crunchy coating to the sticky-sweet sauce – creates an irresistible dish that will have everyone reaching for seconds!
