Description
A comforting and flavorful sticky honey garlic cauliflower recipe with a crispy coating and a glossy sweet-savory sauce, perfect as a meatless main or side dish.
Ingredients
- 1 medium cauliflower (about 600 g), cut into florets
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1/2 cup water
- 2–3 tablespoons oil (for baking or frying)
- 4 cloves garlic, minced
- 1/4 cup honey
- 3 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon vegetable oil
Instructions
- Preheat oven to 200°C (400°F) or heat oil in a pan for frying.
- In a bowl, mix flour, cornstarch, salt, pepper, and water to form a smooth batter.
- Dip cauliflower florets into the batter, ensuring they are fully coated.
- For baking: place florets on a lined tray, lightly brush or spray with oil, and bake for 25 minutes until golden and crisp. For frying: cook in hot oil until crispy and golden, then drain on paper towels.
- Heat vegetable oil in a pan, sauté garlic until fragrant, then add honey, soy sauce, ketchup, and vinegar. Simmer gently.
- Stir in the cornstarch slurry and cook until the sauce thickens into a sticky glaze.
- Toss the cooked cauliflower in the sauce until evenly coated and glossy. Serve immediately.
Notes
- Add chili flakes or sriracha for a spicy variation.
- Double-coat the cauliflower for extra crunch.
- Garnish with sesame seeds or chopped green onions for added texture.
- Baking is a lighter alternative to frying.
- Avoid overcrowding during cooking to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
