Crispy Honey Garlic Cauliflower Bites
These Crispy Honey Garlic Cauliflower Bites are irresistibly crunchy and bursting with sweet and savory flavor. A perfect snack or appetizer with a luscious honey garlic glaze!
Servings: 4 servings
Ingredients
- 1 medium head cauliflower cut into bite-sized florets
- 1 cup all-purpose flour
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil for frying
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated ginger
- Green onions chopped for garnish
- Sesame seeds for garnish
Instructions
- Start by washing and cutting the cauliflower into bite-sized florets. Make sure they’re roughly uniform in size to ensure even cooking. Set aside.
- In a large mixing bowl, combine the all-purpose flour, water, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and slightly thick but still pourable.
- Dip each cauliflower floret into the batter, making sure it’s fully coated. Let any excess batter drip off before frying.
- Heat the vegetable oil in a deep frying pan over medium heat. Once hot, carefully place the battered florets in the oil in batches, avoiding overcrowding. Fry them for about 3-4 minutes per side or until golden brown and crispy. Use a slotted spoon or tongs to turn them gently.Transfer the fried bites to a paper towel-lined plate to drain excess oil.
- While your cauliflower is frying, combine the honey, soy sauce, sesame oil, and freshly grated ginger in a medium saucepan. Warm the mixture over medium heat, stirring frequently until it bubbles and thickens slightly, about 3-5 minutes.
- Once all the cauliflower bites are fried and the sauce is ready, toss the crispy florets in the warm honey garlic sauce until fully coated. Serve immediately, garnished with chopped green onions and a sprinkle of sesame seeds.
Equipment
- Large Mixing Bowl
- Medium Saucepan
- Deep frying pan or skillet
- Slotted spoon or tongs
- Paper towels
- Grater
Notes
- For a lighter version, bake the battered cauliflower at 425°F (220°C) for 20-25 minutes, flipping halfway through.
- Try adding red pepper flakes or sriracha to the sauce for a spicy kick.
- Store leftovers in an airtight container in the fridge for up to 2 days and reheat in the oven to keep them crispy.
