Crispy, glossy, and bursting with umami flavor — this Fried Cauliflower is a masterful balance of texture and taste. Each floret is coated in a feather-light batter, fried twice for maximum crunch, and then tossed in a rich soy garlic glaze that’s sticky, sweet, and slightly spicy. It’s a dish that delivers both comfort and excitement, turning a humble vegetable into a show-stopping appetizer or side.

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Ingredient Breakdown

At the heart of this recipe lies fresh cauliflower, cut into large, uniform florets to ensure even cooking. Each piece should be big enough to hold its shape through two rounds of frying, yet small enough to soak up the glossy glaze later on. Using evenly sized florets guarantees that every bite has the same crisp exterior and tender center.

The batter is where the magic begins. A mixture of potato starch and cake flour creates a light, airy coating that crisps beautifully when fried. Baking soda provides lift, while sesame oil adds a faint nutty aroma that enhances the overall depth of flavor. Together, these ingredients form a perfectly balanced batter that clings just right — crisp but never heavy.

The soy garlic glaze transforms the cauliflower into something unforgettable. A blend of soy sauce, mirin, and rice vinegar gives it a savory-tangy base, while brown sugar and gochujang lend a gentle sweetness and heat. Dijon mustard adds a subtle sharpness that ties everything together, and the sautéed shallots and garlic infuse the glaze with aromatic intensity. The result is a sauce that glistens as it coats every golden piece.

Step-by-Step Preparation Guide

Preparing the cauliflower properly sets the stage for perfect frying. Trim away the core and leaves, then cut the head into large, palm-sized florets. Rinse thoroughly, then shake off any moisture — a crucial step to prevent splattering when frying. Dry florets ensure a crisp, evenly browned crust.

The batter should be whisked until smooth and free of lumps, achieving a consistency that coats the cauliflower without dripping excessively. The potato starch and flour mixture combined with water and sesame oil gives it a light, fluid texture. When mixed just right, it delivers a uniform layer that crisps up into a delicate shell once it hits the oil.

The first fry sets the foundation. Heating the oil to 325°F (163°C) allows the batter to cook gently, forming a pale, crisp structure without burning. Fry the cauliflower in batches to maintain the oil’s temperature, giving each piece enough space to cook evenly. Once lightly golden, transfer them to a cooling rack — this rest period allows steam to escape, creating the signature crunch that will develop during the second fry.

Next comes the glaze — the heart of the dish’s flavor. In a small saucepan, sauté minced shallots and garlic until aromatic, adding dried red chili peppers if desired for extra heat. The sauce ingredients — soy sauce, mirin, rice vinegar, brown sugar, gochujang, and Dijon mustard — are simmered together until glossy and slightly thickened. The glaze should cling to the spoon but remain pourable, ready to envelop the crispy cauliflower.

The second fry is where the transformation happens. By returning the cauliflower to the hot oil for another 1–2 minutes, the outer crust becomes deeply golden and irresistibly crunchy. Once drained, the pieces are immediately tossed in the warm glaze, ensuring every floret is coated evenly. The result: crispy perfection enveloped in a luscious, sticky sauce that captures both sweetness and spice.

Recipe Tips & Frequently Asked Questions

The best oil choices and how to maintain ideal frying temperature:
Canola, peanut, or vegetable oil works best due to their high smoke points. Use a thermometer to keep the temperature steady at 325°F for consistent results.

How to avoid soggy cauliflower after glazing:
Always toss the cauliflower in the glaze right before serving. Over-saucing or letting it sit too long will soften the coating.

Adjusting spice levels in the sauce for mild or fiery versions:
For less heat, omit the chili peppers or reduce the gochujang. To make it spicier, add chili flakes or a drizzle of hot oil.

Tricks for keeping the batter light and crispy without clumping:
Mix the batter just before frying and avoid over-whisking, which can make it dense. Stir gently between batches to maintain texture.

Can I make the batter ahead of time?
The batter is best used fresh, but you can prepare the dry mix earlier and add water when ready to fry.

How do I reheat fried cauliflower without losing its crunch?
Reheat in a preheated oven at 375°F (190°C) for 5–7 minutes until re-crisped.

Can I use frozen cauliflower instead of fresh?
Yes, but thaw it completely and pat dry thoroughly to remove excess moisture.

Is there a gluten-free option for this recipe?
Substitute rice flour for cake flour and use tamari instead of soy sauce for a gluten-free alternative.

What to Serve With This Recipe

This fried cauliflower pairs beautifully with steamed jasmine rice or plain noodles to soak up the flavorful glaze. For a more vibrant spread, serve it alongside kimchi fried rice, pickled cucumbers, or an Asian slaw for a refreshing contrast. Its bold flavors also complement grilled meats or seafood. To drink, a glass of chilled green tea, sparkling citrus water, or a light beer helps balance the richness and heat of the glaze.

Creative Variations

For a sweeter glaze, try adding a drizzle of honey or maple syrup to the sauce before simmering. Tossing the finished cauliflower with toasted sesame seeds and sliced scallions enhances both texture and aroma. For alternative sauces, experiment with a spicy teriyaki, hoisin-chili mix, or a Korean gochugaru glaze for a new flavor profile. If you prefer a lighter approach, bake or air-fry the cauliflower until crisp, then toss in the same irresistible glaze for a healthier version that keeps the same bold character.

This Fried Cauliflower is proof that simple ingredients can yield extraordinary results. Each bite offers a satisfying crunch wrapped in a sticky, flavorful glaze that dances between sweet, savory, and spicy. It’s the kind of dish that feels indulgent yet effortless — a restaurant-worthy creation you can proudly serve straight from your own kitchen.

Ingredients

2 pounds cauliflower (about 1 large head)
Canola or peanut oil, for frying

For the batter:

¾ cup water
1 teaspoon sesame oil
½ cup potato starch
10 tablespoons cake flour
1½ teaspoons baking soda
½ teaspoon salt
⅛ teaspoon white pepper

For the soy garlic glaze:

2 tablespoons oil (canola, peanut, or vegetable oil)
1 small shallot, finely minced
7 cloves garlic, minced
3 dried red chili peppers (optional, for heat)
3 tablespoons soy sauce
2 tablespoons water
⅔ cup mirin
1½ tablespoons rice vinegar
2 tablespoons light brown sugar
1 tablespoon gochujang
1 tablespoon Dijon mustard

Instructions

Prepare the cauliflower by removing the leaves and core, then cutting it into large florets, each roughly palm-sized. Rinse well and shake off excess moisture.

To make the batter, whisk together potato starch, cake flour, baking soda, salt, and white pepper in a large mixing bowl. Add water and sesame oil, whisking until smooth and lump-free. The batter should be thick enough to coat the cauliflower evenly without dripping excessively.

For the first fry, heat 4–5 cups of oil in a deep, heavy-bottomed pot to 325°F (163°C). Ensure the oil fills the pot no more than halfway to prevent overflow during frying. Dip a few cauliflower florets into the batter at a time, turning them to coat completely. Carefully lower each piece into the hot oil, frying 3–4 pieces per batch. Fry for about 2–3 minutes, until the coating turns pale golden and lightly crisp. Adjust the heat if the batter browns too quickly.

Once fried, remove the pieces using a slotted spoon and transfer them to a cooling rack set over a baking sheet. Between batches, skim any leftover crumbs from the oil to maintain its clarity. Allow the fried cauliflower to rest — this helps release steam, which will contribute to a crisper texture during the second fry.

To make the glaze, heat 2 tablespoons of oil in a saucepan over medium-low heat. Add minced shallot, garlic, and dried chili peppers (if using). Sauté for 3–4 minutes, stirring occasionally, until the shallots become translucent and the garlic is fragrant. For extra spice, chop the peppers and include their seeds; for a milder sauce, remove the seeds or omit the peppers entirely.

Add soy sauce, water, mirin, rice vinegar, brown sugar, gochujang, and Dijon mustard to the saucepan. Stir well and bring to a gentle simmer. Let the sauce cook for 4–5 minutes, stirring constantly until it thickens slightly and develops a glossy texture. Remove from heat, cover, and keep warm.

For the second fry, reheat the oil to 325°F (163°C). Fry the cauliflower once again in small batches for 1–2 minutes, until each piece is deeply golden and crisp. Drain on a cooling rack to remove excess oil.

Transfer the twice-fried cauliflower to a large mixing bowl. Pour the warm soy garlic glaze over the top and toss thoroughly until every floret is coated in the sticky, aromatic sauce. Serve immediately while hot, with a sprinkle of sesame seeds or scallions if desired. Each bite delivers a perfect balance of crunch, sweetness, spice, and savory depth.