Golden Crispy Fried Cauliflower with Fish Sauce

This crispy fried cauliflower recipe is paired with a bold dipping sauce made from fish sauce, lime juice, and chilies - an irresistible balance of salty, spicy, and tangy flavors.

Course Appetizer, Vegetable

Cuisine Asian, Vietnamese

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 15

Servings

Calories 394kcal

Author Kylie Mazon-Chambers

Ingredients

For the cauliflower:

1 large head cauliflower, cut into florets
Vegetable oil, as needed, for frying
1½ cups rice flour
1 cup cornstarch
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon baking powder
½ teaspoon turmeric

For serving:

3 tablespoons fish sauce
2 tablespoons lime juice
3 Thai Birdseye chilies, chopped
1 tablespoon chopped cilantro, for garnish
1 green onion, sliced, for garnish
Lime wedges, for serving

Instructions

Fill a large pot with enough oil to reach 2" (5cm) up the side of the pan. Heat oil to 350°F (180ºC). In a large bowl, whisk together the rice flour, cornstarch, garlic powder, onion powder, baking powder and turmeric.
Slowly add 1½ cups (354g) cold water, whisking until a thin batter forms (about the consistency of pancake batter). If needed, add more water, 1 tablespoon (14g) at a time, until the desired consistency is reached.
Working in batches, dip the cauliflower in the batter, letting the excess batter drip off.
Add the cauliflower to the hot oil and deep-fry until it is golden brown, about 4 minutes. Remove to a wire rack set over a paper towel-lined baking sheet, working until all the cauliflower have been fried.
In a small bowl stir together the lime juice, fish sauce, and diced chilies.
Serve on a platter with the chili fish dipping sauce topped with the herbs. Just before serving squeeze the remaining lime wedges over the top.

Notes

This batter really retains heat so give it a few minutes to cool before eating!

Nutrition