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!
- 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
- 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
- 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.
- 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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