Crispy Chili Garlic Cauliflower

Recipe By: DeeperLivingEats


Crispy, golden, crunchy cauliflower fritters get tossed in a delectable, umami decked sauce, heavy with garlic, chili and scallion. These crispy cauliflower nuggets get battered in thick, creamy Icelandic Provision’s skyr for the perfect crispy coating. This flavor packed sauce is spicy with a touch of tang and sweetness for roundness. Serve this dish as an appetizer for a small gathering or serve it up as a dinner for two! 

 Serves: 2 large portions or 4 small appetizer portions 

Head of cauliflower
1 1/2 cup
Icelandic Provisions Traditional Plain Skyr
1/2 cup
Egg white
1 tsp
Chili oil
3/4 tsp
1 cup
1 cup
All-purpose flour
1/2 tsp
1 tsp
1/2 tsp
Cayenne powder
Neutral oil, for frying
2 tbsp
Neutral oil
Garlic cloves, minced
Scallions, minced
2 tsp
Red chili flakes
2 tbsp
Sambal Oelek or Sriracha
4 tbsp
Dark soy sauce
2 tsp
2 tbsp
Chili oil
1/3 cup
2 tsp
Sesame oil
Sesame seeds and chili oil
Step 1:
Preheat the oven to 425 degrees. Break your cauliflower into tiny florets. Wash and pat dry. Place the cauliflower onto a parchment lined pan and spray lightly with cooking spray. Bake the cauliflower florets for about 10 minutes or just until lightly golden and no longer raw.
Step 2:
While the cauliflower bakes, set up dredging station. In a medium bowl, whisk the skyr until smooth. Add the milk and whisk until combined. Add the egg white, chili oil and salt and whisk until combined. Set aside.
Step 3:
In a medium bowl, whisk bread crumbs, all-purpose flour, paprika powder, garlic powder, cayenne powder and salt until combined. Set aside.
Step 4:
Pull the baked cauliflower and let it sit at room temperature until cool enough to handle. Make the sauce while the cauliflower cools.
Step 5:
Heat a large pan to medium low heat and add oil, the chopped garlic, half of the scallions and dry chili. Let the mixture cook for a minute or so until lightly golden and fragrant. Once the garlic and scallions are golden, add the sambal oelek, dark soy sauce, sugar and chili oil. Stir until everything is combined and begins to bubble. Once the sauce begins to bubble add the water and mix till combined. Let it reduce for a few minutes until saucy. Remove from the heat and stir in the sesame oil. Set aside.
Step 6:
Once the sauce is finished. Bread the cauliflower. Dip each cauliflower floret in the skyr batter and drip off any excess. Toss each cauliflower in the breading mixture until fully coated and set aside on a tray or plate. Repeat until all cauliflower florets are breaded.
Step 7:
Heat up the neutral oil in a large heavy bottomed pan or deep fryer until it reaches 350 degrees. Fry the cauliflower, 5-6 florets at a time until they are golden brown and crispy. Remove from the oil using a slotted spoon and place on a cooling rack. Repeat until all the cauliflower is fried.
Step 8:
Once all the cauliflower is fried, toss into the sauce until all cauliflower pieces are coated in the sauce. Serve in your desired dish and top with sesame seeds, scallions along with more chili oil. Enjoy!

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