Spicy Indo-Chinese Cauliflower Recipe – Chili Garlic & Soy Sauce

Last Updated on 2 months by Neha Deshmukh

Spicy Indo-Chinese Cauliflower Recipe – Chili Garlic & Soy Sauce

Hey everyone! If you’re anything like me, you love a good Indo-Chinese dish. There’s just something about that sweet, spicy, and tangy flavor combination that’s totally addictive. This Spicy Indo-Chinese Cauliflower is a total crowd-pleaser, and honestly, it’s become a regular on my dinner table. I first made this when I was craving something flavorful and a little different, and it’s been a hit ever since! It’s crispy, saucy, and packed with flavor – you won’t be able to stop at just one piece.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s relatively quick to make (perfect for weeknights!), it’s a fantastic vegetarian option, and it’s seriously bursting with flavor. Plus, it’s a fun way to enjoy cauliflower – even if you’re not usually a huge fan. The crispy texture combined with that vibrant sauce? Chef’s kiss. It’s a guaranteed hit with family and friends.

Ingredients

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

• ¾ cup all-purpose flour (about 90g)
• ¼ cup corn starch (about 30g)
• 2 green chilies, finely chopped
• 2 tsp garlic-ginger paste
• ½ tsp Kashmiri chili powder
• ½ tsp black pepper
• 1 tsp kosher salt
• ¾ cup water (about 180ml)
• 3 cups cauliflower florets, cut into bite-sized pieces (about 350g)
• 3 tbsp vegetable oil, for frying
• 1 tbsp garlic-ginger paste
• 2 green chilies, slit lengthwise
• ½ red pepper, thinly sliced
• ¼ onion, thinly sliced
• 2 tsp soy sauce
• 2 tbsp chili sauce
• 2 tsp rice vinegar
• ¼ cup water (about 60ml)
• ¼ tsp kosher salt
• 1 tbsp corn starch

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Kashmiri Chili Powder: Don’t skip this! It gives the dish a beautiful red color and a lovely, mild heat. It’s different than regular chili powder – it’s more about color and flavor than intense spice.
• Cornstarch: This is the secret to that extra-crispy coating. It helps the batter adhere to the cauliflower and creates a wonderfully crunchy texture.
• The Indo-Chinese Fusion: This recipe is all about blending Indian flavors with Chinese cooking techniques. The soy sauce, chili sauce, and vinegar create that signature Indo-Chinese tang. It’s a flavor profile I absolutely adore!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s parboil the cauliflower. Bring a pot of salted water to a boil and add the cauliflower florets. Cook for 3-4 minutes, until they’re slightly tender but still hold their shape. Drain and let them cool completely. This step is important – it helps the cauliflower cook evenly when fried.
2. While the cauliflower cools, let’s make the batter. In a bowl, whisk together the flour, cornstarch, green chilies, garlic-ginger paste, Kashmiri chili powder, black pepper, and salt. Gradually add the water, mixing until you have a smooth batter that’s thin enough to coat the cauliflower but not too runny.
3. Heat the vegetable oil in a deep frying pan or wok over medium-high heat (around 335-350°F or 170-175°C). Dip each cauliflower floret into the batter, making sure it’s fully coated. Fry in batches, being careful not to overcrowd the pan, until golden brown and crispy. This usually takes about 3-5 minutes per batch. Place the fried cauliflower on a wire rack to drain excess oil.
4. Now for the sauce! In a separate pan or wok, heat a little oil. Sauté the onions and red peppers until they start to blister and soften. Add the garlic-ginger paste and green chilies and cook for another minute, until fragrant.
5. Pour in the soy sauce, chili sauce, vinegar, and water. Add the salt and bring to a simmer. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Add the slurry to the sauce and stir continuously until it thickens to your desired consistency.
6. Finally, toss the fried cauliflower in the sauce until it’s evenly coated. Or, if you prefer, serve the sauce on the side for dipping. Garnish with chopped green onions or chilies and a wedge of lemon.

Expert Tips

• Don’t overcrowd the pan when frying: This will lower the oil temperature and result in soggy cauliflower. Work in batches!
• Make sure the cauliflower is completely dry before dipping it in the batter: This will help the batter adhere better.
• Taste the sauce and adjust seasonings as needed: Everyone’s spice preference is different, so feel free to add more chili sauce or green chilies if you like it extra spicy.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check that your chili sauce and soy sauce are vegan-friendly.
• Gluten-Free Adaptation: Swap the all-purpose flour for rice flour for a gluten-free version. It might need a little extra water to get the right consistency.
• Spice Level Adjustments: My friend, Priya, loves things really hot, so she adds a pinch of cayenne pepper to the batter. Feel free to experiment!
• Festival Adaptations: This makes a fantastic snack for Diwali or even Chinese New Year – a fun fusion dish to share with family and friends.

Serving Suggestions

This Spicy Indo-Chinese Cauliflower is amazing on its own as an appetizer or snack. But it also pairs beautifully with fried rice, noodles, or even a simple salad. My family loves it with a side of Schezwan fried rice!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The cauliflower will lose some of its crispiness, but it will still be delicious! You can reheat it in the oven or air fryer to help restore some of the crunch.

FAQs

1. What type of oil is best for frying the cauliflower to achieve maximum crispiness?

Vegetable oil or canola oil work great. You want an oil with a high smoke point. Peanut oil is also a good option if you don’t have any allergies.

2. Can I make the sauce ahead of time? If so, how should I store it?

Absolutely! You can make the sauce a day or two in advance. Store it in an airtight container in the refrigerator. You might need to add a splash of water when reheating to thin it out.

3. How can I adjust the spice level of this dish?

Easy! Add more or less chili sauce and green chilies to suit your taste. A pinch of cayenne pepper will also kick up the heat.

4. What is the best way to prevent the cauliflower from absorbing too much oil during frying?

Make sure the oil is hot enough before adding the cauliflower, and don’t overcrowd the pan. Also, draining the fried cauliflower on a wire rack helps remove excess oil.

5. Can I use frozen cauliflower florets for this recipe? If so, should I thaw them first?

Yes, you can! But definitely thaw the frozen cauliflower completely and pat it dry with paper towels before parboiling. This will help it get nice and crispy.

Enjoy! Let me know in the comments if you try this recipe and what you think. I can’t wait to hear from you!