Servings: 2–3
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
⭐ Ingredients
For the Cauliflower
- 1 medium cauliflower, cut into florets
- 3 tbsp all-purpose flour (or chickpea flour for gluten-free)
- 2–3 tbsp cornstarch
- ¼ tsp salt
- ½ tsp black pepper
- ½ cup water (adjust for batter consistency)
- 2–3 tbsp oil for pan-frying
For the Black Pepper Sauce
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tsp black pepper (adjust to taste)
- 2 tbsp soy sauce or tamari
- 1 tsp maple syrup or sugar
- ½ tsp red chili flakes (optional, for heat)
- 2 tbsp water
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
- 1 tsp sesame oil (optional, for flavor)
- 1–2 tbsp chopped green onions for garnish
🥣 Instructions
1. Prepare the Cauliflower
- In a bowl, mix flour, cornstarch, salt, and pepper.
- Gradually add water to make a smooth batter.
- Dip cauliflower florets into the batter, coating evenly.
2. Cook the Cauliflower
- Heat oil in a pan over medium heat.
- Fry battered cauliflower until golden and crispy (about 4–5 minutes per side).
- Remove and place on paper towels to drain excess oil.
Alternative: Air fry at 400°F (200°C) for 12–15 minutes, flipping halfway, for a lighter version.
3. Make the Black Pepper Sauce
- In a pan, heat 1 tsp oil over medium heat.
- Sauté garlic and onion until fragrant and soft.
- Add soy sauce, maple syrup, black pepper, chili flakes, and 2 tbsp water.
- If using, add cornstarch slurry to thicken.
- Stir in sesame oil (optional) for flavor.
4. Combine
- Toss crispy cauliflower in the black pepper sauce until evenly coated.
- Garnish with chopped green onions.
5. Serve
- Serve hot as a snack, side dish, or with steamed rice/noodles.
🍽 Tips
- Extra Crispiness: Air fry or double-fry cauliflower for crunchier texture.
- Adjust Pepper: Increase black pepper for a spicier, more “peppery” flavor.
- Make Ahead: Cook sauce ahead, reheat and toss with freshly fried cauliflower.
