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Frequently paired with
The best thing to pair and share with FRIED CAULIFLOWER
Ingredients
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Battered Cauliflower
Sweet Pepper Glaze
Garnish & Serving
Method
Battered Cauliflower
Prepare cauliflower
Wash and trim the cauliflower, then cut into bite-size florets (about 1 to 1.5 inches). Pat dry thoroughly with paper towels to remove surface moisture.
Make batter
In a large bowl whisk together the flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Slowly whisk in cold sparkling water until a slightly thick, smooth batter forms—consistency should coat the back of a spoon but still be pourable. If too thick, add up to 2 tablespoons more cold water.
Batter and fry
Working in batches (do not overcrowd), dip each cauliflower floret into the batter, letting excess drip off, then carefully place into hot oil. Fry for 3–4 minutes, turning occasionally, until golden and crisp. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Repeat with remaining florets. Keep fried cauliflower warm in a low oven (200°F / 95°C) while you make the glaze.
Sweet Pepper Glaze
Prepare pepper
Mince the red bell pepper very finely (or pulse briefly in a food processor) so it will cook down quickly and release sweetness into the glaze.
Cook glaze
In a small saucepan over medium heat, combine the chopped red pepper, sugar, rice vinegar, soy sauce, water, grated ginger (if using), and salt. Bring to a gentle simmer, stirring occasionally. Cook 4–5 minutes until the pepper softens and the sugar dissolves.
Thicken glaze
Mix the cornstarch (1 tsp) with the cold water (1 tsp) to form a smooth slurry. Stir the slurry into the simmering pepper mixture. Cook, stirring, for 1–2 minutes until the liquid thickens to a glossy glaze that coats the back of a spoon. Remove from heat and stir in sesame oil (if using). Taste and adjust seasoning—add a touch more vinegar for brightness or a pinch more sugar for sweetness.
Strain (optional)
For a smooth glaze, strain the cooked mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much sauce as possible. Discard solids. If you prefer a chunky glaze, skip straining.
Finish & Serve
Place the fried cauliflower in a large bowl. Pour the warm sweet pepper glaze over the cauliflower and gently toss to coat each piece evenly. Work quickly so the coating stays crisp beneath the glaze.
Transfer glazed cauliflower to a serving plate. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing, if desired.
Leftovers: Store any cooled glazed cauliflower in an airtight container in the refrigerator up to 2 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to refresh the crispness; the glaze may soften on reheating.