Crispy Cauliflower Recipe – Indo-Chinese Style with Ginger & Garlic

Last Updated on 2 months by Neha Deshmukh

Crispy Cauliflower Recipe – Indo-Chinese Style with Ginger & Garlic

Hey everyone! If you’re anything like me, you absolutely love a good Indo-Chinese dish. There’s just something so satisfying about that perfect balance of Indian spices and Chinese cooking techniques. And honestly, this Crispy Cauliflower is a total crowd-pleaser – it’s become a regular at my family gatherings! It’s crunchy, flavorful, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any cauliflower recipe. It’s a flavour explosion! The double-frying technique guarantees maximum crispiness, and the tangy, savory sauce is seriously addictive. Plus, it’s a fantastic way to sneak in some veggies – even the pickiest eaters won’t be able to resist. I first made this for a friend who swore she didn’t like cauliflower, and she asked for seconds!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 25-30 small cauliflower florets (about 500g)
• 2 tablespoons corn flour (about 20g)
• 1 teaspoon ginger-garlic paste (about 5g)
• 1 teaspoon pepper powder (about 5g)
• ½ cup all-purpose flour (about 60g)
• ¼ cup corn flour (about 30g)
• 5 garlic cloves
• ½ inch ginger
• 1 onion
• 2 spring onion sprigs
• ¼ capsicum (any colour!)

Ingredient Notes

Let’s talk ingredients for a sec!

• Corn Flour is Key: Don’t skimp on the corn flour – it’s the secret to that incredible crispy coating. It creates a lovely texture that sticks to the cauliflower beautifully.
• Ginger-Garlic Paste: Freshly made ginger-garlic paste is always best, but store-bought works in a pinch. It adds a wonderful aromatic base to the marinade.
• Indo-Chinese Fusion: This recipe is a beautiful example of Indo-Chinese cuisine, a style that developed in India with Chinese immigrants bringing their cooking techniques and adapting them to local tastes and ingredients. It’s a unique and delicious culinary tradition!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s blanch the cauliflower. Boil the florets in turmeric water for about 3 minutes. This helps to slightly soften them and gives a lovely colour. Then, drain and rinse immediately with cold water to stop the cooking process.
2. Now for the marinade! In a bowl, combine the cauliflower with 2 tablespoons of corn flour, ginger-garlic paste, pepper powder, and a pinch of salt. Give it a good mix, ensuring all the florets are coated. Pop it in the fridge for at least 30 minutes – this is important for a crispy result!
3. Time for the batter. In another bowl, whisk together the all-purpose flour, ¼ cup corn flour, and a little salt. Gradually add water until you reach a dosa batter consistency – not too thick, not too runny.
4. Dip each marinated floret into the batter, making sure it’s fully coated.
5. Now, the double fry! Heat oil in a deep frying pan or wok over medium heat. Fry the coated florets for about 2 minutes, until they’re about 75% cooked. Drain them on a paper towel-lined plate.
6. Increase the heat to high and fry the cauliflower again for another minute or two, until they’re golden brown and super crispy. Drain again on fresh paper towels.
7. Finally, let’s make the sauce. In a separate pan, heat a little oil and sauté the minced garlic, ginger, chopped onion, and capsicum until softened. Add your favourite Indo-Chinese sauces (soy sauce, chili sauce, tomato ketchup – I like a mix!) and a slurry of corn flour and water to thicken it up.
8. Toss the fried cauliflower in the sauce until everything is well coated. Garnish with chopped spring onions and serve immediately!

Expert Tips

• Don’t overcrowd the pan: Fry the cauliflower in batches to maintain the oil temperature and ensure even cooking.
• Hot Oil is Key: Make sure the oil is hot enough before adding the cauliflower for the second fry. This is what gives it that extra crunch.
• Taste as you go: Adjust the amount of sauces in the sauce to your liking.

Variations

• Vegan Adaptation: Use plant-based sauces like vegan oyster sauce or mushroom sauce for a completely vegan version.
• Gluten-Free Adaptation: Swap the all-purpose flour for rice flour for a gluten-free option.
• Spice Level: My friend Priya loves things hot, so I often add an extra pinch of pepper powder or a dash of chili flakes for her. Feel free to adjust the pepper powder to your preferred spice level.
• Festival Adaptation: This makes a fantastic appetizer for New Year’s Eve or any celebration! I often make a big batch when my cousins come over during Diwali.

Serving Suggestions

This Crispy Cauliflower is best served hot and fresh! It’s amazing on its own as a snack, or you can serve it as a side dish with fried rice or noodles. A little lemon wedge on the side adds a nice zing.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, it won’t be as crispy after reheating. You can try reheating it in an air fryer to restore some of the crunch.

FAQs

1. Can I air fry the cauliflower instead of deep frying?

You can! Air frying will give you a healthier option, but it won’t be quite as crispy as deep frying. Preheat your air fryer to 200°C (390°F) and air fry the coated cauliflower for about 15-20 minutes, flipping halfway through.

2. What type of sauces are traditionally used in Indo-Chinese Crispy Cauliflower?

Typically, a combination of soy sauce, chili sauce, tomato ketchup, and sometimes a touch of vinegar is used. You can also add a little oyster sauce for extra umami.

3. How can I make the batter less thick/thin?

If the batter is too thick, add a little more water, one tablespoon at a time, until you reach the desired consistency. If it’s too thin, add a little more flour.

4. Can I prepare the cauliflower florets and sauce ahead of time?

Yes! You can blanch and marinate the cauliflower florets up to a day in advance. The sauce can also be prepared ahead of time and stored in the refrigerator. Just toss everything together when you’re ready to serve.

5. What is the best way to ensure the cauliflower remains crispy after tossing in the sauce?

Make sure the sauce isn’t too watery. Toss the cauliflower in the sauce just before serving, and don’t let it sit for too long.