Firecracker Cauliflower

Ingredients (4 servings)

For the cauliflower:

• 1 medium head of cauliflower, cut into bite-sized florets

• ½ cup all-purpose flour

• ½ cup cornstarch

• 1 tsp garlic powder

• ½ tsp smoked paprika (optional)

• Salt and black pepper, to taste

• ½ cup water (or as needed to make batter)

• Oil, for frying (or use an air fryer)

For the firecracker sauce:

• ¼ cup hot sauce (like Sriracha or Frank’s RedHot)

• 3 tbsp honey

• 2 tbsp soy sauce

• 1 tbsp rice vinegar (or apple cider vinegar)

• 1 tsp garlic, minced

Instructions

1. Prep cauliflower:
   Wash and cut cauliflower into bite-sized florets. Pat dry with paper towels.

2. Make batter:
   In a bowl, whisk flour, cornstarch, garlic powder, smoked paprika, salt, pepper, and water until smooth. Batter should coat cauliflower but not be too runny.

3. Coat cauliflower:
   Dip florets into batter, shaking off excess.

4. Fry or air-fry:

   • Frying: Heat oil in a deep skillet or pot to 350°F (175°C). Fry cauliflower in batches until golden and crispy (4–5 minutes). Drain on paper towels.

   • Air-fryer: Spray florets lightly with oil, cook at 400°F (200°C) for 15–20 minutes, shaking halfway.

5. Make firecracker sauce:
   In a small saucepan, combine hot sauce, honey, soy sauce, vinegar, and garlic. Simmer 2–3 minutes until slightly thickened.

6. Toss cauliflower in sauce:
   Place cooked cauliflower in a large bowl, pour sauce over, and toss to coat evenly.

7. Serve:
   Garnish with sliced green onions or sesame seeds if desired. Serve hot as an appetizer or side.