Honey Garlic Cauliflower – a crispy fried cauliflower coated with sweet and savoury honey garlic sauce. A perfect appetiser to pair with fried rice.
This cauliflower is battered and deep-fried just like any other Indo-Chinese starter and then tossed in honey garlic sauce. This starter appeals kids as it is sweet and not so spicy and makes a great crowd pleaser appetiser in get-together parties, potlucks and on game days. I bet this starter will be a hit at the party and leave your guests wanting more!
How to make the honey garlic sauce
This simple honey garlic sauce is incredibly easy to make in less than 10 minutes. Onion and garlic sautéed with chilli powder, soy sauce, ketchup, honey and simmered with cornflour slurry until sauce reaches desired consistency. Corn flour slurry acts as a thickening agent to get the thick and gravy consistent sauce.
To spice it up, add in few chilli flakes at the end or add green chillies along with garlic, cut down ketchup to reduce tanginess.
You can make the sauce ahead and toss the fried cauliflower florets just before you serve. This sauce is pretty versatile – make double or triple the amount of sauce and refrigerate the extra sauce to use it for your next batch appetiser. It can be used as a dipping sauce for spring rolls, samosa or fritters, perfect on grilled vegetables and burger too.
Honey garlic cauliflower recipe variations
For the dry version, do not add cornflour slurry and cut down onions to half the quantity in the honey garlic sauce.
For more saucy version, add more water along with cornflour slurry while making honey garlic sauce. Toss the cauliflower florets when the sauce starts to thicken and of free-flowing gravy consistency. Taste and adjust spices and honey.
How to serve Honey garlic cauliflower
Generally, honey garlic sauce coated cauliflower goes well with fried rice, noodles. Dry version tastes good on its own as a starter or appetiser. Gravy version pairs well with plain rice or jeera rice too. It’s absolutely a personal choice to pair it with rice or noodles or relish it on its own.
Watch how to make honey garlic cauliflower
If you enjoy watching my videos, please subscribe to my Youtube Channel and click the bell icon, so you’ll be the first to know when I post a new video. THANK YOU for subscribing!
For cauliflower fry
For Honey Garlic Sauce
Steam cauliflower florets in hot water for 15 minutes and discard water.
Make a smooth, lump-free batter with plain flour, cornflour, Kashmiri chilli powder, salt and water.
Coat cauliflower florets with batter and deep fry until crisp.
Saute onion, garlic with chilli powder, black pepper, salt, soy sauce, honey and tomato ketchup.
Make lump-free cornflour slurry by combining water and cornflour in a small bowl.
Toss cauliflower and spring onion in honey garlic sauce.
Piping hot sweet and spicy honey garlic cauliflower is ready to devour.
Tips and Tricks
Ensure the batter is neither too thick not too watery, it should be of medium consistency so that it coats the cauliflower florets well.
Adjust the consistency of the batter by adding more flour if it’s too thin and more water if it’s too thick.
Ensure water is completely drained from cauliflower. If you are unsure just spread cauliflower florets on a muslin cloth to air dry to remove excess water.
Adjust spices to suit your taste preference.
I’ve used Kashmiri chilli powder that isn’t too hot but imparts bright red colour. You may use any hotter chilli powder for an extra kick.
My family loves semi gravy version with more onions in sauce. You may cut down onion to half the quantity or completely skip it.
Cooking time may vary depending on the type of burner you use and your cooking experience.
You may require little less or more water than the quantity mentioned to make the batter.
Multiply the ingredients accordingly to cater to a large crowd. Although multiplying ingredients work for “for cauliflower fry” part, it may not work for honey garlic sauce. You may have to increase the quantity a little bit. Keep in mind to adjust soy sauce, ketchup, chilli powder and honey accordingly to suit your taste.
Do not add all water at once while making a batter. Add little at a time working your way until all the flour is combined with water and reach smooth lump-free consistency. Too much at a time makes the batter runny.
More party appetisers
Honey Garlic Cauliflower
1 cup = 250ml ; 1 tbsp =15ml
For cauliflower fry
- 2 cups (329 gms/ 1 medium size cauliflower) Cauliflower Florets
- Oil for deep frying
- 1/4 cup (60 gms) Plain Flour
- 1.5 tbsp (20 gms) Corn Flour
- 1 tsp Chilli powder
- 3/4 cup Water
For Honey Garlic Sauce
- 2 tbsp Oil
- 1/2 cup ( 50 gms/1 small onion) Onion finely chopped
- 1 tbsp (4 cloves) Garlic finely chopped
- 1 tsp Chilli powder
- 1/2 tsp Pepper Powder
- 2 tsp Soy Sauce
- 1 tbsp Tomato Ketchup
- 2 tbsp Honey
- 1/2 tsp Corn Flour
- 1/4 +1/4 cups Water
- Spring Onions handful, chopped
For Battered Cauliflower
- In a deep bowl, place cauliflower florets.
- Fill the bowl with sufficient hot water so that florets are completely submerged.
- Close the bowl and let it sit for 15 minutes.
- Now discard the water and keep florets aside.
- In a 2nd bowl, combine the plain flour, cornflour, salt and chilli powder.
- Make a smooth lump-free batter by adding little water at a time. You may need a little less or more water to get the right consistency. Keep the batter aside.
- In a deep frying pan or Kadai, heat sufficient oil on medium-high.
- Dip cauliflower florets in the batter and fry.
- Now carefully flip and fry another side until crisp and golden colour.
- Remove fried florets and place them on a paper towel to remove excess oil.
- Fry florets in batches until you’ve fried all the florets.
For Honey Garlic Cauliflower
- In a pan, heat oil on medium-high heat.
- Add onion, garlic and stir and cook for a minute or until onions are translucent.
- Turn down the heat slightly, add chilli powder followed by salt, pepper powder and mix well.
- Then add in the soy sauce, tomato ketchup, honey and mix well.
- In a small bowl, combine 1 tsp cornflour and ¼ cup water, mix well until cornflour slurry is smooth and lump-free.
- Add the slurry and 1/4 cup water to the sauce turn the heat up to medium-high and bring it to boil.
- Now turn down the heat slightly and allow to bubble for 5 minutes until slightly reduced and thickened.
- Add fried cauliflower florets and stir to coat well.
- Finally, mix in spring onion.
- Delicious and lip-smacking honey garlic cauliflower are ready to enjoy.
KEEP IN TOUCH
Do let me know if you make this delicious cauliflower with honey garlic sauce. I love to get feedback from readers.