Crispy Sweet & Spicy Cauliflower Bites

Ingredients (Serves 2–3)

For the cauliflower:

• 1 medium head cauliflower, cut into bite-sized florets

• 120 g all-purpose flour

• 60 g cornstarch

• 1 tsp garlic powder

• 1 tsp paprika (or smoked paprika)

• ½ tsp salt

• ½ tsp black pepper

• 180 ml cold water (or sparkling water for extra crispiness)

• Oil for deep frying

For the sweet & spicy sauce:

• 120 ml sweet chili sauce

• 1 tbsp soy sauce

• 1 tbsp honey or brown sugar

• 1 tsp chili flakes (adjust to taste)

• 1 tsp rice vinegar or lime juice

• 1 tsp cornstarch + 2 tbsp water (slurry)

Garnish (optional):

• Chopped parsley or cilantro

• Extra chili flakes or sesame seeds

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Instructions

1. Prepare the batter

In a large bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, and black pepper. Gradually add cold water and whisk until a smooth, thick batter forms (similar to pancake batter).

2. Coat the cauliflower

Add cauliflower florets to the batter and toss until each piece is fully coated.

3. Fry until crispy

Heat oil in a deep pan to 170–175°C (340–350°F).
Fry the battered cauliflower in batches for 4–5 minutes, turning occasionally, until golden brown and crispy.
Remove and drain on paper towels.

4. Make the sauce

In a small saucepan over medium heat, combine sweet chili sauce, soy sauce, honey, chili flakes, and vinegar.
Bring to a gentle simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and becomes glossy.

5. Toss and finish

Add the fried cauliflower to the pan with the sauce. Toss gently until evenly coated and sticky.

6. Serve

Transfer to a bowl, garnish with chopped herbs and extra chili flakes if desired. Serve hot with extra dipping sauce on the side.

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Tips

• For a baked or air-fryer version, bake at 220°C (425°F) for 25–30 minutes or air-fry at 200°C (390°F) for 15–18 minutes, flipping halfway.

• Sparkling water makes the coating lighter and crispier.

• Works well as an appetizer, snack, or vegetarian main dish.