Schezwan Cauliflower
Crispy fried cauliflower florets tossed in a fiery, tangy, and slightly sweet Schezwan sauce. This popular Indo-Chinese appetizer is a crowd-pleaser, perfect for parties or as a spicy side dish.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Batter and Cauliflower
- b.Wash the cauliflower florets thoroughly and pat them completely dry. This is crucial for a crispy coating.
- c.In a large mixing bowl, whisk together the all-purpose flour, 4 tbsp of corn starch, ginger-garlic paste, red chili powder, and 0.5 tsp of salt.
- d.Gradually pour in 0.5 cup of water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the florets without being too heavy.
- e.Add the dry cauliflower florets to the batter and toss gently until each piece is evenly coated.
- 2
Step 2
- a.Fry the Cauliflower
- b.Heat 2 cups of vegetable oil in a kadai or deep pan over medium-high heat until it reaches about 350°F (175°C).
- c.Carefully drop the battered florets into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches for best results.
- d.Fry for 4-5 minutes, turning occasionally, until they are light golden and crisp.
- e.Remove the fried cauliflower with a slotted spoon and drain on a wire rack or a plate lined with paper towels.
- f.For extra crispy results (optional), let the florets cool for 5 minutes, then increase the heat to high and fry them again for 1-2 minutes until deep golden brown.
- 3
Step 3
- a.Prepare the Schezwan Sauce
- b.In a small bowl, whisk the remaining 1 tbsp of corn starch with 3 tbsp of water to create a lump-free slurry. Set aside.
- c.Heat 2 tbsp of sesame oil in a wok or large skillet over high heat. Once shimmering, add the chopped garlic and ginger and sauté for 30 seconds until fragrant.
- d.Add the cubed onion and green bell pepper. Stir-fry for 2-3 minutes until they are tender-crisp.
- e.Reduce the heat to medium. Add the Schezwan sauce, soy sauce, tomato ketchup, rice vinegar, sugar, and the remaining 0.25 tsp of salt. Stir well and cook for 1 minute.
- f.Give the corn starch slurry a quick stir and pour it into the wok. Cook, stirring constantly, for about 1 minute until the sauce thickens and turns glossy.
- 4
Step 4
- a.Combine and Serve
- b.Add the crispy fried cauliflower florets to the wok with the prepared sauce.
- c.Working quickly, toss everything together gently to coat the cauliflower evenly. Do not overmix, as this can make the cauliflower soggy.
- d.Garnish with freshly chopped spring onion greens.
- e.Serve immediately while it's hot and crispy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the cauliflower florets are completely dry before adding them to the batter for maximum crispiness.
- 2Do not overcrowd the pan while frying. This lowers the oil temperature and results in soggy, greasy cauliflower.
- 3For the best texture, toss the fried cauliflower in the sauce just before serving.
- 4Adjust the amount of Schezwan sauce and red chili powder to suit your preferred spice level.
- 5Stir-fry the vegetables on high heat for a short time to maintain their crunch and vibrant color.
Adapt it for your goals.
Healthier Version
For a lower-calorie option, bake or air-fry the battered florets. Arrange them in a single layer and cook at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crisp.
Protein SwapProtein Swap
This recipe works wonderfully with other ingredients. Replace cauliflower with cubes of paneer, tofu, or mushrooms.
Nutty AdditionNutty Addition
Add a tablespoon of toasted sesame seeds or crushed roasted peanuts along with the spring onion garnish for extra crunch and flavor.
Gluten FreeGluten-Free
To make this gluten-free, substitute all-purpose flour with rice flour or a gluten-free all-purpose blend, and use tamari instead of soy sauce.
Why this is on our healthy list.
Rich in Antioxidants
Cauliflower is a cruciferous vegetable packed with antioxidants like sulforaphane, which help protect cells from inflammatory damage and oxidative stress.
Source of Fiber
This dish provides dietary fiber from cauliflower and vegetables, which is essential for good digestive health, promoting regularity and supporting a healthy gut microbiome.
Immunity Support
Key ingredients like garlic and ginger are renowned for their immune-boosting properties, containing compounds that have anti-inflammatory and antimicrobial effects.
Frequently asked questions
A single serving of Schezwan Cauliflower contains approximately 380-450 calories, primarily due to the deep-frying process. The exact number can vary based on the amount of oil absorbed.