Fried Cauliflower

  • 30min prep
  • 30min cook
  • 4 Servings


  • Sweet & Spicy Sauce


  • 150g (1 cup) plain flour

  • 35g (¼ cup) cornflour

  • 1 teaspoon baking powder

  • 310ml (1 ¼ cups) chilled soda water

  • 350g trimmed cauliflower, cut into very small florets

  • Peanut oil, to deep-fry

  • Steamed rice, to serve

  • Sesame seeds, to sprinkle

  • Green shallots, trimmed, sliced, to serve


  • Whisk together the flour, cornflour and baking powder in a large bowl. Make a well in the centre. Slowly pour in the soda water, whisking to form a smooth batter. Toss the cauliflower through to coat.

  • Heat 2cm oil in a large saucepan over high heat to 160C.

  • Cook the cauliflower, in batches, for 3 minutes or until golden. Use a slotted spoon to transfer to a wire rack set over a baking tray to drain.

  • Toss through the cauliflower in the Sweet & Spicy Sauce

  • Serve on a bed of rice, sprinkled with sesame seeds and shallot.

↓ This is a component-based recipe. ↓

Sweet & Spicy Sauce


  • 1 tablespoon peanut oil

  • 3 garlic cloves, crushed

  • 160ml (⅔ cup) tomato passata

  • 80ml (⅓ cup) hot chilli sauce (like Sriracha)

  • 80ml (⅓ cup) water

  • 2 tablespoons brown sugar

  • 2 tablespoons light soy sauce

  • 3 teaspoons rice vinegar

  • 1 teaspoon sesame oil


  • Heat the oil in a wok over high heat.

  • Stir-fry the garlic for 30 seconds or until aromatic.

  • Add the passata, chilli sauce, 80ml (⅓ cup) water, sugar, soy sauce and vinegar.

  • Simmer, stirring occasionally, for 15 minutes or until thickened.

  • Stir through the sesame oil.