Crispy, battered cauliflower florets deep-fried and tossed in a tangy, sweet, and spicy Indo-Chinese sauce. A perfect vegetarian appetizer that's a guaranteed crowd-pleaser for any party or gathering.
Prep20 min
Cook25 min
Servings4
Serving size: 4 lollipops
349cal
6gprotein
33gcarbs
21g
Ingredients
500 g Cauliflower (Cut into large, bite-sized florets)
1 tsp Salt (For blanching water)
0.5 cup All-Purpose Flour
0.25 cup Corn Starch (For the batter)
1 tbsp Ginger-Garlic Paste
1 tsp Kashmiri Red Chili Powder (Adds color and mild heat)
Crispy, tangy Cauliflower Lollipop – a delicious, kid-approved way to enjoy your veggies!
This indo_chinese dish is perfect for snack. With 349.17 calories and 6.06g of protein per serving, it's a low-sodium, low-calorie, low-phosphorus option for your meal plan.
fat
2 cup Vegetable Oil (For deep frying)
2 tbsp Sesame Oil (For the sauce)
4 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
1 pcs Onion (Small, diced into 1-inch cubes)
0.5 pcs Green Bell Pepper (Medium, diced into 1-inch cubes)
1 tbsp Red Chili Sauce (Adjust to spice preference)
2 tbsp Tomato Ketchup
1 tsp White Vinegar
0.5 tsp Sugar
2 tbsp Spring Onion Greens (Chopped, for garnish)
1 tsp Toasted Sesame Seeds (For garnish)
Instructions
1
Blanch the Cauliflower
Wash the cauliflower and cut it into large, uniform florets.
Bring a large pot of water to a rolling boil. Add 1 tsp of salt.
Carefully add the cauliflower florets and blanch for exactly 3 minutes. Do not overcook.
Immediately drain the florets and plunge them into a bowl of ice-cold water to stop the cooking process. Drain again and pat them completely dry with a kitchen towel. This is crucial for a crispy result.
2
Prepare the Batter
In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup corn starch, ginger-garlic paste, Kashmiri red chili powder, 1 tbsp soy sauce, 1/2 tsp salt, and black pepper powder.
Gradually add about 1/2 cup of water while whisking continuously to form a smooth, thick batter. The consistency should be similar to a thick pancake batter, thick enough to coat the florets without being too heavy.
3
Fry the Cauliflower
Heat 2 cups of oil in a deep pan or kadai over medium-high heat until it reaches 180°C (350°F).
Dip each dry cauliflower floret into the batter, ensuring it's evenly coated, and let any excess drip off.
Carefully slide the battered florets into the hot oil, one by one. Fry in 2-3 batches to avoid overcrowding the pan.
Fry for 5-7 minutes, turning occasionally, until they are deep golden brown and crispy.
Remove with a slotted spoon and drain on a wire rack to maintain crispiness.
4
Prepare the Sauce
In a small bowl, mix 1 tsp corn starch with 2 tbsp of water to make a slurry. Set aside.
Heat 2 tbsp of sesame oil in a wok or large pan over high heat.
Add the chopped ginger, garlic, and slit green chilies. Sauté for 30 seconds until fragrant.
Add the diced onion and bell pepper. Stir-fry for 2-3 minutes until they are tender-crisp.
Reduce the heat to medium. Add 1.5 tbsp soy sauce, red chili sauce, tomato ketchup, vinegar, and sugar. Stir well to combine.
Pour in the corn starch slurry and cook for 1 minute, stirring constantly, until the sauce thickens and becomes glossy.
5
Assemble and Serve
Add the crispy fried cauliflower florets to the wok with the sauce.
Toss gently but quickly to coat all the florets evenly. Do not overmix, as this can make them soggy.
Turn off the heat. Garnish with chopped spring onion greens and toasted sesame seeds.
Serve immediately for the best texture and flavor.
