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Honey Garlic Cauliflower

Geetha Priyanka
Honey Garlic Cauliflower – a crispy fried cauliflower coated with sweet and spicy honey garlic sauce. A perfect appetiser to pair with fried rice.
4.64 from 11 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Appetizer, Side Dish
Cuisine Indo Chinese
Servings 4


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
    • Salt
    • 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
    • Salt
    • 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.



    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. 
    Keyword honey garlic cauliflower, honey garlic sauce, indo chinese starter, side dish for fried rice
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