Crispy Cauliflower Recipe- Chilli Garlic Appetizer with White Pepper

Last Updated on 2 months by Neha Deshmukh

Crispy Cauliflower Recipe – Chilli Garlic Appetizer with White Pepper

Introduction

Oh my goodness, you have to try this Crispy Cauliflower! It’s seriously addictive – perfectly crunchy on the outside, tender on the inside, and coated in a flavourful chilli garlic sauce. I first made this for a small get-together with friends, and it disappeared within minutes! It’s become a regular request ever since. It’s a fantastic appetizer or a side dish that adds a little zing to any meal. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average cauliflower dish. The secret lies in the batter – a clever mix of flours that guarantees maximum crispiness. Then, we toss those golden florets in a vibrant chilli garlic sauce with a subtle warmth from white pepper. It’s a delightful combination of textures and flavours that will leave you wanting more. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to create this magic:

• 500 gm cauliflower florets
• Oil for deep frying (as needed)
• 2 small onions, minced
• 4 garlic cloves, chopped
• 1 inch ginger, chopped
• 2 tbsp chopped parsley
• 3 tbsp chilli sauce
• 2 tbsp tomato paste
• 0.5 tsp white pepper powder
• Salt to taste
• Spring onion greens for garnishing
• 1 egg
• 0.25 cup all-purpose flour (125ml)
• 0.25 cup corn flour (125ml)
• 0.5 tsp white pepper powder
• A pinch of salt
• 0.25 cup water (60ml)

Ingredient Notes

Let’s talk ingredients! A few little things make a big difference here:

• White Pepper: Don’t skip the white pepper! It adds a unique, subtle heat that complements the chilli sauce beautifully. It’s a little different than black pepper, offering a more earthy flavour.
• Flour Ratio: The 50:50 ratio of all-purpose flour to corn flour is key for that extra crispy coating. Corn flour helps create a lighter, crunchier texture.
• Chilli Sauce: You can use your favourite chilli sauce here! I usually go for a medium-spicy garlic chilli sauce, but feel free to adjust to your preference. Different regions in India have their own favourite brands – some prefer Hakka chilli sauce, others a more vinegary option.
• Cauliflower Florets: Ensure the florets are roughly the same size for even cooking.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we’ll make the batter. In a bowl, whisk together the egg, all-purpose flour, corn flour, 0.5 tsp white pepper powder, a pinch of salt, and water. Mix until you have a thick, smooth paste.
2. Now, gently coat each cauliflower floret evenly with the batter. Make sure they’re nicely covered – this is what gives them that amazing crunch!
3. Heat oil for deep frying in a wok or deep frying pan. Once hot (around 180°C/350°F), carefully fry the coated cauliflower in batches. Don’t overcrowd the pan!
4. Fry for 3-4 minutes per batch, until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
5. While the cauliflower is frying, let’s make the sauce. In a separate pan, heat a little oil and sauté the minced onions, chopped ginger, and chopped garlic for about 2 minutes, until fragrant.
6. Stir in the chilli sauce and tomato paste. Cook for another 2-3 minutes, stirring constantly, to get rid of any raw taste.
7. Pour in ½ cup (120ml) of water, bring to a boil, then reduce the heat to a simmer.
8. Add the fried cauliflower to the sauce and gently toss to coat each floret evenly.
9. Simmer for 5 minutes, allowing the flavours to meld together. Taste and adjust seasoning with salt and white pepper as needed.
10. Garnish with fresh spring onion greens and serve immediately!

Expert Tips

• Don’t skip the draining step! Getting rid of excess oil is crucial for a crispy result.
• Fry in batches to maintain the oil temperature.
• For extra flavour, marinate the cauliflower florets in a little salt and turmeric for 15 minutes before battering.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the egg for a chickpea flour (besan) batter. Use about ¾ cup chickpea flour and add water gradually until you reach the desired consistency.
• Gluten-Free Adaptation: Use rice flour and gluten-free corn flour for a gluten-free version.
• Spice Level: Adjust the amount of chilli sauce to control the heat. My friend, Priya, loves to add a pinch of red chilli powder for an extra kick!
• Festival Adaptations: This makes a fantastic starter for festive occasions like Diwali or Holi. It’s always a crowd-pleaser!

Serving Suggestions

This Crispy Cauliflower is amazing on its own as an appetizer. But it also pairs beautifully with:

• Steamed rice
• Noodles
• Roti or naan bread
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the cauliflower will lose some of its crispiness. Reheating in an air fryer can help restore some of the crunch.

FAQs

1. Can I air fry the cauliflower instead of deep frying?
   Yes, you can! Preheat your air fryer to 200°C (400°F). Lightly spray the battered cauliflower with oil and air fry for 15-20 minutes, flipping halfway through, until golden and crispy. It won’t be quite as crispy as deep-fried, but it’s a healthier option.
2. What type of chilli sauce is best for this recipe?
   Any chilli sauce you like! I recommend a garlic chilli sauce or a Schezwan sauce.
3. Can I prepare the sauce ahead of time?
   Absolutely! You can make the sauce a day or two in advance and store it in the refrigerator.
4. How can I make the batter extra crispy?
   The corn flour is key! Also, make sure your oil is hot enough before frying.
5. What is the best way to prevent the cauliflower from becoming soggy?
   Drain the fried cauliflower thoroughly on paper towels. Don’t add it to the sauce until you’re ready to serve.