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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.
For 4 servings
Blanch the Cauliflower
Prepare the Batter
Fry the Cauliflower
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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.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 349.17 calories per serving with 6.06g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Prepare the Sauce
Assemble and Serve
For a lower-calorie option, bake or air-fry the battered cauliflower florets at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and crisp. Then toss in the sauce.
Replace the all-purpose flour with an equal amount of rice flour or a gluten-free all-purpose blend. Use tamari instead of soy sauce.
Replace the red chili sauce with 1-2 tablespoons of Schezwan sauce and add a pinch of Sichuan peppercorns along with the ginger and garlic for a fiery, numbing kick.
Add 1/2 teaspoon of garam masala to the batter and a few curry leaves to the sauce when sautéing the aromatics for a South Indian flavor twist.
Cauliflower is an excellent source of Vitamin C, an antioxidant that is crucial for immune function, skin health, and tissue repair.
This dish provides dietary fiber from cauliflower, which aids in digestion, promotes a feeling of fullness, and supports a healthy gut microbiome.
Cauliflower is rich in antioxidants like sulforaphane, which may help protect cells from damage, reduce inflammation, and support overall health.
Cauliflower contains Vitamin K, which plays a vital role in bone metabolism and can improve calcium absorption, contributing to stronger bones.
A single serving of Cauliflower Lollipop (about 4-5 pieces) contains approximately 300-350 calories. The exact number can vary based on the amount of oil absorbed during frying.
While cauliflower itself is very healthy, this dish is deep-fried and contains sauces with sugar and sodium, making it more of an indulgent appetizer than a health food. For a healthier version, consider baking or air-frying the cauliflower.
The key to crispy cauliflower is to ensure the florets are completely dry before battering, fry them in sufficiently hot oil, drain on a wire rack, and toss them in the sauce right before serving. Do not let them sit in the sauce for long.
Yes, you can easily make this gluten-free. Substitute the all-purpose flour with rice flour or a gluten-free flour blend, and use tamari or a gluten-free soy sauce.
For the best results, it's not recommended to fully assemble it ahead of time. However, you can fry the cauliflower florets in advance and store them in an airtight container. Prepare the sauce separately. When ready to serve, reheat the cauliflower in an oven or air fryer to regain crispiness, then toss with the freshly heated sauce.