Crispy honey sesame cauliflower is a vegetarian twist on a takeout favorite: cauliflower florets in a light, crunchy batter, tossed in a sticky honey, soy, ginger and garlic glaze and topped with sesame seeds and scallions.

Getting It Crispy

Dry the florets thoroughly after washing; let them sit on paper towels for 10 minutes so the batter sticks and fries up crisp. The cornstarch in the batter makes it lighter and crunchier. Fry in small batches at about 350°F. For the crispiest results, double-fry: fry once for 2 to 3 minutes, drain, then fry again for 1 to 2 minutes until golden. Toss with the sauce just before serving so the coating stays crunchy.

Kosher Notes

This dish is pareve, so it works as an appetizer before a meat or dairy meal. Check that your soy sauce, sesame oil and rice vinegar carry a reliable hechsher, and check the cauliflower carefully for insects, as kashrut requires; many people soak florets in salted water and inspect them before cooking.

Make-Ahead

The sauce can be made up to 3 days ahead and gently rewarmed. The fried cauliflower is best served right away.

Crispy Honey Sesame Cauliflower Bites - Kosher Appetizer

These crispy honey sesame cauliflower bites deliver perfect crunch with a sweet, nutty glaze that makes them irresistible as appetizers or sides.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 6 servings

Course: Appetizer

Cuisine: Asian-Inspired

Calories: 145

Ingredients Method Notes

Ingredients

For the Cauliflower

1 large head cauliflower cut into 1.5-inch florets
1/2 cup all-purpose flour
1/2 cup cornstarch
3/4 cup cold water
1 teaspoon kosher salt
1/2 teaspoon garlic powder
3 cups vegetable oil for frying

For the Honey Sesame Sauce

1/3 cup honey
3 tablespoons soy sauce use kosher certified
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon fresh ginger grated
2 cloves garlic minced
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons sesame seeds for garnish
2 green onions scallions sliced thin

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Method

Prepare the Cauliflower

Cut cauliflower into uniform 1.5-inch florets. Pat completely dry with paper towels and let sit on clean kitchen towels for 10 minutes to remove excess moisture.
In a large bowl, whisk together flour, cornstarch, salt, and garlic powder. Gradually add cold water, whisking until smooth. The batter should coat the back of a spoon.
Heat oil in a large, heavy pot to 375°F. Use a candy thermometer to monitor temperature.

Make the Sauce

While oil heats, combine honey, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic in a small saucepan.
In a small bowl, whisk cornstarch and 2 tablespoons water until smooth. Set aside.
Bring honey mixture to a simmer over medium heat. Whisk in cornstarch slurry and cook for 1-2 minutes until sauce thickens slightly. Remove from heat and keep warm.

Fry and Serve

Working in batches, dip cauliflower florets in batter, letting excess drip off. Carefully add to hot oil, frying 3-4 minutes until golden and crispy.
Remove with a slotted spoon and drain on paper towels. Repeat with remaining cauliflower, maintaining oil temperature between batches.
Transfer hot cauliflower to a large bowl and pour warm sauce over top. Toss gently to coat evenly.
Garnish with sesame seeds and sliced scallions. Serve immediately while hot and crispy.

Notes

For extra crispiness, you can double-fry the cauliflower: fry once for 2-3 minutes, drain, then fry again for 1-2 minutes until golden. The sauce can be made up to 3 days ahead and reheated gently before serving. If you don't have a deep thermometer, test oil temperature by dropping in a small amount of batter - it should sizzle immediately and float to the surface.

Nutrition Facts

6 servings per recipe

Serving size 1 serving

Calories 145

% Daily Value*

Total Fat 3g 4%

Saturated Fat 0.5g 3%

Trans Fat 0g

Cholesterol 0mg

Sodium 320mg 14%

Dietary Fiber 3g 11%

Total Sugars 12g

Protein 4g 8%

Crispy Honey Sesame Cauliflower Bites – Kosher Appetizer

Getting It Crispy

Kosher Notes