Extra crispy cauliflower bites with sweet soy sauce
Golden brown fried bits of extra crispy cauliflower coated in a luscious and homemade sweet soy sauce.
Yes, okayyy, I know these fried cauliflower bites aren’t really healthy for you, but it still remains cauliflower right? So that should make them half healthy… At least, that’s what I tell myself every time I eat this dish. After all, every once in a while you can indulge yourself, right?
Seriously guys, these crispy cauliflower bites are just so, so, so good and it’s a true party in the mouth! If you like meatless / vegetarian and Asian-style flavors, you will definitely LOVE this ‘extra crispy cauliflower bites with sweet soy sauce’ recipe!
Extra crispy cauliflower bites with sweet soy sauce
Golden brown fried bits of extra crispy cauliflower coated in a luscious and homemade sweet soy sauce. Yield: 4-5 servings
Ingredients
- 1 large cauliflower, about 1 kg, cut into cauliflower florets
- 250 gr all-purpose flour
- 2 tbsp cornstarch
- 360 ML (soy) milk
- 1,5 tbsp apple cider vinegar
- 2 tsp dried oregano
- 2 tsp cumin powder
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 2 tsp cayenne pepper
- 2 tsp salt + more to taste (if desired)
- 1,5 tsp pepper
- vegetable oil, for frying
- SAUCE:
- 3 garlic cloves, minced
- 1 tsp ginger, minced
- 120 ml vegetable broth
- 80 ml soy sauce
- 80 ml apple vinegar
- 100 gr sugar (more to taste)
- 2 tbsp cornstarch, dissolved in 4 tbsp of cold water
Instructions
- In a small bowl, combine the salt, oregano, cumin, garlic powder, paprika, cayenne and pepper. Mix well and set aside.
- Combine the (soy) milk, apple vinegar and whisk. Add half of the spices (from step 1) to the milk mixture and combine well.
- Transfer the cauliflower florets to a large bowl and pour the milk mixture over the cauliflower. Mix all and set aside for at least 10 min.
- To a medium bowl sieve flour and add the remaining half of the spices (from step 1), the cornstarch and mix.
- Heat oil over medium heat in a heavy bottomed skillet that's deep enough so it will cover the cauliflower florets. Drop a small bit of batter into the oil to test it – when it rises to the top and bubbles, the oil is ready.
- Make sure every cauliflower floret is covered with the milk mixture, then toss them in the flour mixture (from step 4) until well-coated, shaking off any excess. Repeat this step to double coat (so again - milk then flour).
- Fry the coated cauliflower for 4-5 minutes, until golden brown and crispy. Drain the pieces on paper towels and let it cool a bit before serving.
SAUCE: - Heat oil in a small saucepan over medium low heat. Add the ginger, garlic and stir fry for about two minutes.
- Add remaining ingredients, with an exception of the cornstarch mixture, and whisk to combine. Add more sugar if desired.
Bring to a boil and add the cornstarch mixture. Stir until sauce has thickened. - Cover the fried cauliflower with the sauce or serve separately as a dip.
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I’m Jeanette, the blogger behind Lazy Home Cook.
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