Asian Fried Cauliflower




Asian Fried Cauliflower

This mouth-watering dish is a decadent take on one of my favorite vegetables that you can slather with a spicy tangy Asian inspired sauce. If you’re making for the family, you can set the hot sauce aside for the adults.
5 from 1 vote
Total Time 50 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Asian, Fried, Vegan
Servings 4 Servings


Sauce Ingredients:

  • 4 cloves garlic
  • 2 scallions
  • 1/4 cup sake
  • 1/4 cup tamari
  • 1 tsp rice vinegar
  • 1/4 cup cornstarch + 1 tsp for water cornstarch for sauce
  • 2 tbsp brown sugar
  • 1 tsp grated ginger
  • 1 tbsp gojuchang optional to taste

Cauliflower Ingredients:

  • 1 medium head cauliflower
  • 1/2 cup AP Flour
  • 1/2 cup rice flour
  • 1/2 tsp baking powder
  • 1/2 cup water
  • ¼ cup of vodka or beer
  • scallions and black sesame for garnish



  • Fire the stovetop on medium heat and stir in garlic, ginger, sake, tamari, gojuchang (if using), rice vinegar, and brown sugar.
  • Once thoroughly mixed and dissolved, stir in a slurry of cornstarch and water.
  • Mix thoroughly and set aside to cool.

Fried Cauliflower:

  • Mix all-purpose flour, rice flower, baking powder, water and a quarter cup of vodka. The vodka helps to create a crispy texture and the alcohol cooks off – its more volatile that water and creates more bubbles when frying.
  • Prepare cauliflower into florets.
  • Wash the cauliflower and dredge into our flour mixture.
  • Heat grapeseed oil to 365 degrees in a deep cast iron skillet.
  • Fry one head of cauliflower in two batches so we don’t crowd the pan.
  • Drop the florets in oil and fry until golden brown, be sure to turn with a spatula or spider as they crisp.
  • After you remove from the fryer, allow to drain on a grate.
  • Toss the fried cauliflower in a bowl with the sauce until everything is well coated.
  • Finally garnish with scallions and sesame.


Tried this recipe?Let us know how it was!

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