Crispy Cauliflower Recipe – Indo-Chinese Chili Garlic Bites

Last Updated on 2 months by Neha Deshmukh

Crispy Cauliflower Recipe – Indo-Chinese Chili Garlic Bites

Introduction

Okay, let’s be real – who doesn’t love a good Indo-Chinese appetizer? This Crispy Cauliflower recipe is a total crowd-pleaser, and honestly, it’s become a staple in my kitchen. I first made this for a small get-together with friends, and it disappeared so quickly! It’s the perfect balance of crispy, spicy, and savory – and it’s way easier to make than you might think. Get ready to impress everyone with these addictive chili garlic bites!

Why You’ll Love This Recipe

This isn’t just another cauliflower recipe. It’s a flavor explosion! Here’s why you’ll fall in love:

• Seriously Crispy: We’re using a special trick with corn flour to get that perfect crunch.
• Authentic Indo-Chinese Flavor: The combination of chili tomato sauce and soy sauce is chef’s kiss.
• Quick & Easy: Ready in under an hour, perfect for weeknights or parties.
• Versatile: Great as an appetizer, side dish, or even tossed with fried rice or noodles.

Ingredients

Here’s what you’ll need to make the magic happen:

• 1 medium cauliflower
• 1 onion
• 6 garlic cloves
• 1 green chili
• 0.25 cup capsicum (bell pepper)
• 4 spring onion sprigs
• 1 tablespoon chili tomato sauce
• 2 teaspoons soy sauce
• 1 teaspoon pepper powder
• Salt to taste
• 0.5 teaspoon sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons corn flour
• Pinch of sodium bicarbonate (baking soda)
• Oil as needed

Ingredient Notes

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

• Corn Flour is Key: Don’t skip the corn flour! It’s the secret to that extra crispy coating. It creates a lighter, crunchier texture than using all-purpose flour alone.
• The Sauce Blend: The chili tomato sauce and soy sauce combo is what gives this dish its signature Indo-Chinese flavor. I usually use a brand that isn’t too sweet.
• Fresh Spring Onions: Please, please use fresh spring onions! They add a lovely freshness and a mild oniony bite that dried ones just can’t match. Don’t be shy with the garnish either – it adds a pop of color and flavor.
• Garlic Power: Six cloves might seem like a lot, but trust me, the garlic flavor is essential.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, clean the cauliflower and cut it into small, bite-sized florets.
2. Parboil the florets in salted water for about 15-20 minutes. You want them slightly tender but still firm. Drain well and let them cool completely.
3. While the cauliflower cools, prepare the batter. In a bowl, whisk together the corn flour, all-purpose flour, and a pinch of sodium bicarbonate. Gradually add water until you get a smooth, coating consistency.
4. Coat each cauliflower floret evenly in the batter. Make sure they’re nicely covered!
5. Heat plenty of oil in a deep frying pan or wok. Carefully drop the battered florets into the hot oil and deep fry until they’re crispy and golden brown.
6. Remove the fried cauliflower with a slotted spoon and drain on paper towels to remove excess oil.
7. Now for the sauce! Heat a little oil in a pan. Sauté the minced garlic, finely chopped green chili, and the white parts of the spring onions until fragrant.
8. Add the chopped onion and capsicum. Sauté until the onions turn translucent.
9. Stir in the chili tomato sauce, soy sauce, pepper powder, salt, and sugar. Give it a good mix and let it simmer for a minute or two.
10. Toss the fried cauliflower into the sauce, ensuring each piece is evenly coated.
11. Garnish with the chopped green parts of the spring onions.

Expert Tips

• Don’t overcrowd the pan when frying: Fry in batches to maintain the oil temperature and ensure even crisping.
• Pat the cauliflower dry: Before battering, make sure the parboiled cauliflower is completely dry. This helps the batter stick better.
• Hot Oil is Key: The oil needs to be hot enough for the cauliflower to get crispy quickly. Test it with a small piece of batter – it should sizzle immediately.

Variations

• Spicy Kick: My friend, Priya, loves to add a dash of red chili powder to the sauce for an extra fiery kick.
• Sweet & Sour: For a sweet and sour twist, add a splash of vinegar (about 1 teaspoon) to the sauce.
• Sesame Seeds: Sprinkle some toasted sesame seeds over the finished dish for added texture and flavor.

Vegan Adaptation

This recipe is already pretty close to vegan! Just double-check that your chili tomato sauce doesn’t contain any animal-derived ingredients.

Gluten-Free Adaptation

To make this gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. A 1:1 blend works best.

Spice Level Adjustment

• Mild: Reduce the amount of green chili to half, or omit it altogether.
• Medium: Use the recipe as is.
• Hot: Add an extra green chili, or a pinch of cayenne pepper to the sauce.

Festival Adaptations

This Crispy Cauliflower is perfect for celebrations! It’s a fantastic New Year appetizer or a fun snack for game day.

Serving Suggestions

Serve hot as an appetizer, or alongside your favorite Indo-Chinese dishes like fried rice or noodles. It also pairs well with a simple cucumber salad.

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 crispness. Reheating in an air fryer can help restore some of the crunch.

FAQs

What is the best way to get the cauliflower extra crispy?

Using corn flour in the batter is the biggest secret! Also, make sure the oil is hot and don’t overcrowd the pan.

Can I bake the cauliflower instead of frying?

You can, but it won’t be as crispy. Toss the battered cauliflower with a little oil and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through.

What type of chili tomato sauce works best in this recipe?

I prefer a brand that isn’t overly sweet. Look for one with a good balance of chili and tomato flavor.

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.

How can I adjust the sweetness of the sauce?

Adjust the amount of sugar to your liking. You can also add a squeeze of lemon juice to balance the sweetness.

What is the best way to prevent the cauliflower from becoming soggy after frying?

Drain the fried cauliflower on paper towels immediately and serve it right away. Avoid covering it until you’re ready to serve.