Crispy Honey Ginger Cauliflower Bites
Shatteringly crunchy cauliflower florets tossed in a sticky, sweet, and savory honey ginger sauce. Ready in just 25 minutes!
Ingredients
Batter
- 1 head cauliflower cut into bite-sized florets
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp black pepper freshly ground preferred
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt adjust to taste
- 3/4 cup hot water
- neutral frying oil canola, sunflower, or vegetable oil — enough for 2 to 3 inches in pan
Honey Ginger Sauce
- 1 tbsp olive oil
- 1-2 inch fresh ginger minced — more ginger means more heat and aroma
- 1/3 cup honey
- 1/4 cup soy sauce
- 1 tsp apple cider vinegar
- 1 tbsp sesame seeds
- 1 tsp all-purpose flour to thicken the sauce
- 1/2-3/4 cup water use 1/2 cup for thick glaze, 3/4 cup for lighter sauce
Instructions
- Pour neutral frying oil into a deep, heavy-bottomed saucepan to a depth of 2 to 3 inches. Heat over medium-high until it reaches 350°F. To test without a thermometer, drop a small bit of batter in — if it sizzles immediately, the oil is ready.
- In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, paprika, and garlic powder. Slowly pour in the hot water while whisking until the batter is smooth and thick — similar to pancake batter. It should coat the back of a spoon but drip off slowly. Adjust with more water or flour as needed.
- Pat the cauliflower florets completely dry with paper towels. Add them to the batter and toss until every piece is fully coated with no dry patches.
- Using tongs or a slotted spoon, carefully lower 5 to 7 florets at a time into the hot oil. Fry for 3 to 4 minutes, turning once or twice, until deep golden and firm on the outside. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batches.
- For extra crunch, run each batch through the oil a second time for 1 to 2 minutes. This drives out remaining moisture and creates a shatteringly crispy shell.
- Heat olive oil in a large skillet over medium-high heat. Add the minced ginger and cook for 1 minute until fragrant. Add the soy sauce, honey, sesame seeds, and flour. Whisk until the flour fully dissolves.
- Pour in the water and add the apple cider vinegar. Stir to combine. Bring to a boil, stirring often, until the sauce is glossy, bubbling steadily, and slightly thickened.
- Add all the fried cauliflower to the skillet at once. Gently fold and toss until every floret is evenly coated in the sauce. Serve immediately for maximum crunch.
Notes
Serve within 10 to 15 minutes of tossing for the crispiest results. If prepping ahead, fry the cauliflower up to 1 hour in advance and leave uncovered at room temperature, then make the sauce fresh just before serving.
For a gluten-free version, use a 1:1 gluten-free flour blend, tamari instead of soy sauce, and cornstarch instead of flour in the sauce.
To bake instead of fry, arrange battered florets on a parchment-lined sheet, spray with oil, and bake at 425°F for 20 to 25 minutes, flipping halfway through.