Honey Garlic Cauliflower

4.79 from 37 votes

Honey Garlic Cauliflower – a crispy fried cauliflower coated with sweet and spicy honey garlic sauce. A perfect appetiser to pair with fried rice.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Side Dish

Cuisine: Indo Chinese

Diet: Vegetarian

Servings:

Calories: 253kcal

Author: Geetha

Ingredients

1 Cup = 250ml ; 1 Tablespoon =15ml ; 1 Teaspoon = 5ml

For Cauliflower Fry

2 cups (or) 329 gms (or) 1 medium size cauliflower Cauliflower Florets
Oil for deep frying
¼ cup (or) 60 gms Plain Flour
1.5 (1 ½) Tablespoons (or) 20 gms Corn Flour
Salt
1 Tablespoon Chilli powder
¾ Cup Water

For Honey Garlic Sauce

2 Tablespoons Oil
½ Cup ( 50 gms/1 small onion) Onion finely chopped
1 tbsp (4 cloves) Garlic finely chopped
1 Teaspoon Chilli powder
½ Teaspoon Pepper Powder
Salt
2 Teaspoons Soy Sauce
1 Tablespoon Tomato Ketchup
2 Tablespoons Honey
½ Teaspoon Corn Flour
¼+¼ Cups Water
Spring Onions handful, chopped

Instructions

For Battered Cauliflower

In a deep bowl, place cauliflower florets.
2 cups (or) 329 gms (or) 1 medium size cauliflower 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.
¼ cup (or) 60 gms Plain Flour, 1.5 (1 ½) Tablespoons (or) 20 gms Corn Flour, Salt, 1 Tablespoon 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.
¾ Cup Water
In a deep frying pan or Kadai, heat sufficient oil on medium-high.
Oil
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.
2 Tablespoons Oil
Add onion, garlic and stir and cook for a minute or until onions are translucent.
½ Cup ( 50 gms/1 small onion) Onion, 1 tablespoon (4 cloves) Garlic
Turn down the heat slightly, add chilli powder followed by salt, pepper powder and mix well.
1 Teaspoon Chilli powder, ½ Teaspoon Pepper Powder, Salt
Then add in the soy sauce, tomato ketchup, honey and mix well.
2 Teaspoons Soy Sauce, 1 Tablespoon Tomato Ketchup, 2 Tablespoons Honey
In a small bowl, combine 1 teaspoon cornflour and ¼ cup water, mix well until cornflour slurry is smooth and lump-free.
½ Teaspoon Corn Flour, ¼+¼ Cups Water
Add the slurry and ¼ 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.
Spring Onions
Delicious and lip-smacking honey garlic cauliflower are ready to enjoy.

Video

Notes

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 onions 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.

The servings mentioned is just an estimate. It might vary based on how you serve it. This quantity is sufficient for 5 people if served as side dish with any rice variety or noodles. You could serve 3-4 people as a starter.

Multiply the ingredients to cater a large crowd. Although multiplying ingredients works 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 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.

** Nutritional information provided here are estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

Nutrition