- - FOR THE SAUCE -
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon lime juice
- 2/3 cup sweet chili sauce
- 1/2 cup pineapple juice
- 1 teaspoon cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- - FOR THE CAULIFLOWER -
- 1 medium head cauliflower
- 2/3 cup all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking powder
- 2/3 cup sparkling water, ice-cold
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 cup cornstarch
Step 1: Preheat oven to 445 degrees F. Cover a baking sheet with parchment paper.
Step 2: Cut off large cauliflower florets from the stem and break them up into bite-sized pieces. You should end up with 1 pound of cauliflower florets.
Step 3: Dredge florets in 1/2 cup cornstarch. Shake off any excess cornstarch.
Step 4: Whisk flour, 3 tablespoons cornstarch, baking powder, paprika, garlic, and salt. Pour ice-cold sparkling water and whisk until a smooth batter forms.
Step 5: Add the florets into the batter and stir to cover completely. Use your hands to make sure you cover each floret completely.
Step 6: Place cauliflower onto the prepared baking sheet, making sure that you leave some space in between each piece.
Step 7: Bake for 25-30 minutes.
Step 8: Meanwhile, make a quick glazing sauce by sautéing garlic and ginger in vegetable oil until fragrant (around 1 minute, stirring constantly). Add soy sauce and chili sauce.
Step 9: Whisk cornstarch and pineapple juice. Pour the mixture into the pan. Season with some lime juice and continue cooking on medium-low heat for 2-3 minutes, while whisking constantly. Set aside to cool.
Step 10: Combine baked cauliflower with the sauce, stir to coat. You can serve the dish right away or caramelize the glaze. To caramelize the glaze, place the coated florets on a baking sheet with a baking rack on top and bake cauliflower for 6-7 minutes at the same temperature.
Enjoy this sweet & spicy cauliflower recipe from The Daring Kitchen!