Ingredients per serving


Preparing the sauce

Cook the cauliflower

  • Cauliflower 3.0 head
  • Flour 2.0 cups
  • Cornstarch 0.33 cups
  • Baking Soda 0.75 tsp
  • Baking powder 0.75 tsp
  • Salt 3.0 tsp
  • Garlic powder 2.0 tsp
  • Onion powder 2.0 tsp
  • Turmeric 1.0 tsp
  • Water 2.0 cups
  • Oil, For Frying
  • Rice, white, cooked 5.0 cups

This vegan-friendly dish is a modern twist on a classic Chinese recipe. The crispy cauliflower, tangy sauce, and fresh veggies make for a flavorful and healthy bowl that will delight any plant-based guest.



  1. Preparing the sauce

    5 minutes
    • In a small bowl, combine all the ingredients for your sauce and whisk to combine.
  2. Cook the cauliflower

    30 minutes
    • Break the head of cauliflower into florets, about 1½-inches wide.
    • In a large mixing bowl, whisk together flour, baking powder, cornstarch, and salt. Add water and stir until the batter is smooth.
    • Dip cauliflower florets into the batter, making sure each piece is evenly coated. Let any excess batter drip off.
    • Preheat a deep fryer to 350 degrees. Fry the cauliflower florets in batches until they turn golden brown and the bubbling slows, about 3 minutes. Once finished, remove the fried cauliflower pieces, and let them drain to remove any excess oil.
    • In a skillet, add the sauce and bring it to a simmer while stirring. Allow the sauce to simmer for about a minute. Add the fried cauliflower to the skillet and toss to coat.
    • Serve the dish with white rice.
    TIP: For a healthier alternative, the cauliflower can also be baked in the oven.