Schezwan Cauliflower
Crispy golden cauliflower florets tossed in a fiery, garlicky Schezwan sauce. This Indo-Chinese favorite brings together the best of both worlds—tender cauliflower bites with a bold, spicy kick that pairs perfectly with fried rice or noodles.
For 4 servings
- prep · ~2 min
Make the batter for the cauliflower.
1.In a mixing bowl, combine all-purpose flour, corn flour, red chili powder, black pepper, and a pinch of salt.2.Gradually add water, whisking continuously, until you get a smooth, lump-free batter of coating consistency.3.The batter should be thick enough to coat the back of a spoon. - fry · ~10 min
Deep fry the cauliflower florets.
1.Heat 2 cups of oil in a wok over medium-high heat until shimmering.2.Dip each cauliflower floret into the batter, letting excess drip off.3.Carefully slide them into the hot oil in batches. Do not overcrowd.4.Fry for 3-4 minutes, turning occasionally, until golden and crisp.5.Drain on paper towels and set aside.TIPMake sure the oil is hot enough before frying — a drop of batter should sizzle and rise instantly. - saute · ~3 min
Stir fry the aromatic base.
1.Heat 1 tbsp oil in a clean wok over high heat.2.Add chopped garlic and slit green chilies. Sauté for 30 seconds until fragrant.3.Add diced onion and bell pepper. Toss on high heat for 1 minute. They should stay crunchy.4.Add the white parts of spring onion and toss.TIPKeep the flame high and vegetables moving constantly — this is stir frying, not slow cooking. - mix · ~2 min
Toss everything in the Schezwan sauce.
1.Lower the heat to medium. Add Schezwan sauce, soy sauce, tomato ketchup, and a pinch of salt.2.Stir well and cook for 30 seconds until the sauce is hot and bubbling.3.Add the fried cauliflower florets. Toss vigorously until every floret is well coated.4.Turn off the heat.TIPToss quickly and don't cook too long after adding the cauliflower, or it will lose its crispness. - garnish
Garnish with spring onion greens and serve immediately.
Transfer to a serving plate and sprinkle the chopped spring onion greens on top for a fresh, peppery finish.
TIPSchezwan Cauliflower is best enjoyed hot and crispy, right out of the wok.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the cauliflower florets in salted boiling water for 2 minutes before battering — this ensures they cook through and stay tender inside.
- 2Rest the battered florets for 5 minutes before frying; this helps the coating adhere better and gives a crunchier crust.
- 3Use a wire skimmer to remove any loose batter bits from the oil between batches to keep the oil clean and prevent burning.
- 4For extra crispiness, double-fry the cauliflower: fry once at 325°F until pale, then fry again at 350°F until deep golden.
- 5Pat the fried cauliflower dry on paper towels before tossing in the sauce — excess oil will make the coating soggy instantly.
Adapt it for your goals.
Air-fried
Spray the battered florets with oil and air-fry at 375°F for 12-15 minutes, shaking halfway. This cuts oil significantly while keeping a good crunch.
Gluten freeGluten-free
Replace all-purpose flour with rice flour and use tamari instead of soy sauce. The rice flour adds an extra crispy texture perfect for gluten-sensitive diners.
Extra spicyExtra-spicy
Add 1-2 teaspoons of red chili paste or crushed Sichuan peppercorns to the sauce for a numbing, fiery heat that fans of intense spice will love.
Why this is on our healthy list.
Rich in Vitamin C
Cauliflower and bell peppers are excellent sources of vitamin C, supporting immune function and collagen production.
Low in Calories
Cauliflower is naturally low in calories and carbohydrates, making this dish a lighter alternative to meat-based Indo-Chinese appetizers.
Contains Antioxidants
The cauliflower, garlic, and green chilies provide sulfur-containing compounds and capsaicin that may help reduce oxidative stress.
Frequently asked questions
This usually happens if the sauce is too watery or if the cauliflower sits in the sauce too long. Simmer the sauce briefly to thicken it, and toss just before serving.
