Fried Cauliflower

4.91 from 10 votes

Quick and crispy pan fried cauliflower is coated in an Asian sweet chili sauce for a tasty veggie appetizer that's a crowd favorite!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Side Dish

Cuisine: American, Chinese

Servings: people

Author: Kristyn Merkley

Ingredients

vegetable oil
½ cup all-purpose flour
2 teaspoons garlic powder
¼ teaspoon black pepper
¾ cup water
1 head cauliflower, chopped
½ cup sweet chili sauce
½ cup sugar
3 tablespoons soy sauce
1 tablespoon rice vinegar

Instructions

Heat oil in a frying pan over medium-high heat.
While the oil is heating, whisk the flour, garlic powder, salt, and pepper in a shallow bowl. Add water and mix until smooth.
Add part of the florets to the batter and toss to coat.
Fry in the oil (until golden brown). Continue until all the florets are coated and fried.
Make the sauce by adding chili sauce, sugar, soy sauce, and rice vinegar to a large skillet. Heat until warmed through and sugar is dissolved, then toss florets in the sauce.

Notes

Recipe tips.

Rinse the cauliflower well before using; some people like to soak the head of cauliflower in salt water for 20 minutes before rinsing and chopping.
We prefer the crispness of fresh cauliflower, but frozen cauliflower florets can be used.
You only need about ¼ inch of oil in the pan, and adjust the heat setting as needed so they fry up cooked through and golden brown.
We love the sweet chili sauce coating, but other sauces like Buffalo Hot Sauce, BBQ Sauce, or Teriyaki Sauce can be used, or leave them uncoated and dip them in Chipotle Ranch, Artichoke Dip, or Velveeta Spinach Dip.

Prep ahead. Chop the head of cauliflower into florets and mix up the chili sauce. Store in separate containers in the fridge for 1-2 days.

Store leftovers in an airtight container in the fridge for 2-3 days. Reheat them in the oven, toaster oven, or air fryer. If you are in a hurry, you can use the microwave, but they won't be as crisp.

Nutrition