I really love cooking with cauliflower because of how versatile it is. It has a very light flavour so it pairs very well with different tastes and textures.
This is delicious as is (as a finger food!) with rice, or with noodles!
THE DIPPING SAUCE
This time around I made some crispy cauliflower with a side of a sweet scallion dipping sauce. I actually grew up enjoying the sweet scallion sauce with some fried tofu but figured that I wanted to try it out with some cauliflower for a change.
You’ll find the full recipes below!
PREPARING THE CAULIFLOWER
When preparing the cauliflower, I simply mixed all the ingredients for the batter and prepared the breadcrumbs.
Afterwards, I dipped each floret in the batter before coating it in some breadcrumbs.
Once all florets have been coated in the batter and breadcrumb mixtures, it’s time to cook these!
You can opt to bake or even air-fry these but I personally prefer to fry them. I know it’s not the healthiest but it’s something I like to enjoy occasionally and I really love how much juicer it is when cooked in oil.
Get the full recipe down below. Enjoy!
You can also check out my other cauliflower recipes here!
You might enjoy these recipes:
- Filipino Kaldereta or ‘Meat’ Stew
- Tantanmen (Vegan Ramen)
- Kimchi Noodle Soup with Dumplings
- Thai Tom Yum Soup
- Filipino Lumpiang Gulay or Fried Vegetable Spring Rolls
- Filipino “Pork” Barbecue
- Japanese Chahan or Fried Rice
- Crispy Eggplant Katsu
- Scalloped Potatoes in Creamy Lemon Dill Sauce
- Chili Garlic and Black Bean Eggplant Noodles
- Easy Sweet, Spicy, and Saucy Noodles
- Stir-Fried Tofu and Basil Noodles
- Pan-Fried Tofu Cakes
- Tofu ‘McNuggets’
- Yaki Udon
- Chinese-Style Bolognese
- Ginger and Scallion Noodles
- Chili Garlic Oil Noodles
- Mie Goreng (Indonesian Fried Noodles)
Are you looking for more delicious, vegan recipes?
Check out my Vegan Kitchen eBook, which contains over 95 recipes that are packed with flavour and made with simple and easily accessible ingredients! Two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.?
Crispy Cauliflower with Sweet Scallion Sauce
- 21 oz cauliflower florets from 2 small heads, around 3 cups florets
- Neutral oil for frying
- 2 cups Japanese breadcrumbs or breadcrumbs of choice
- In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency. In another bowl or plate, add in the bread crumbs.
- Evenly coat the florets in the batter. You can do this in batches.
- One by one, place each cauliflower from the batter into the breadcrumb mixture. Coat well using one hand (this is to avoid messy hands—I usually use one hand for dry and one hand for wet when coating cauliflower). Press down the bread crumbs on the cauliflower. Set aside once coated.
- Repeat this until all florets are coated.
- (See baking option in notes below)Heat a frying pan with some oil. Once hot (you can add in some bread crumbs to test the heat—it will start to bubble once hot), place the cauliflower florets and cook until golden brown, moving it around on each side every 2 minutes or so.
- Once golden brown, set aside on a strainer to drain excess oil or you can put this on a plate with paper towels. Let cool for a few minutes then enjoy with your favourite dipping sauce!
- In a bowl, place the brown sugar. Add in the warm water and stir until the sugar particles have dissolved. Add in the soy sauce and chopped scallions/onions. Mix well then enjoy as a dipping sauce!
- Heat your oven to 350F. Line your tray with some parchment paper or a silicon mat if you have one. Brush some oil on the cauliflower.
- Bake the cauliflower for 35-40 minutes or until crisp. Flip halfway through cooking. Note that the cauliflower will not turn as golden brown throughout compared to when they’re deep fried.
- You can cook your cauliflower at 350F for 12-15 minutes. Note that air-fryer settings can vary!