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This sweet chili sticky cauliflower is crispy on the outside, tender inside, and coated in the most addictive glossy sauce. It’s a fun vegetarian snack or party appetizer that tastes like your favorite takeout without the deepfryer. The ovenbaked cauliflower keeps things light while the sweet, garlicky, slightly spicy glaze brings big flavor in every bite.
I first tried this recipe during a weekend with friends and it quickly became a regular at our gatherings because everyone loved its crunchy texture and sticky sauce
Ingredients
- Cauliflower: medium size, cut into bitesize florets – the star of the dish providing a healthy vegetable base and satisfying crunch when baked properly
- Allpurpose flour: provides structure for the crispy coating and helps bind the batter to the cauliflower
- Cornstarch: adds extra crispiness by absorbing moisture and creating a delicate crust
- Garlic powder: for subtle aromatic notes that enhance the sauce and batter without overpowering
- Onion powder: gives a mild savory depth that supports the flavor profile
- Salt: for seasoning to bring out the natural tastes of the ingredients
- Freshly ground black pepper: adds gentle heat and complexity
- Cold water: helps achieve the right batter consistency, similar to pancake batter, so the coating sticks evenly
- Cooking oil spray: to ensure the cauliflower crisps up without sticking to the parchment paper
- Sweet chili sauce: adds sweet heat and sticky texture that makes this dish addictive
- Soy sauce: contributes umami and saltiness which balances the sweetness
- Honey: gives natural sweetness and helps the sauce caramelize slightly on the cauliflower
- Brown sugar: increases the richness and deepens the flavor of the glaze
- Rice vinegar: provides tang that cuts through the sweetness for balance
- Tomato ketchup: adds a subtle fruity note and thickens the sauce
- Fresh ginger root: grated for bright, zesty flavor and a mild spicy kick
- Garlic cloves: minced for pungent aromatic lift and savory depth in the sauce
Instructions
- Prep the oven and pan:
- Preheat your oven to 220 degrees Celsius and line a large rimmed sheet pan with parchment paper for easy cleanup. Lightly coat the parchment with cooking spray so the batter crisps instead of sticking.
- Mix the crispy batter:
- In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, salt, and black pepper. Slowly pour in the cold water while whisking until you have a smooth batter that resembles pancake batter in consistency. If it feels too thick, add a tablespoon more water until the cauliflower will coat easily.
- Coat the cauliflower florets:
- Add the cauliflower florets to the bowl with the batter and toss gently until every piece is thoroughly coated. Lift each floret with tongs or a fork letting excess batter drip back into the bowl. Arrange the florets on the prepared sheet pan in a single layer making sure there is little space between pieces. Lightly mist the tops with cooking spray to help the coating turn golden and crisp in the oven.
- Bake until crunchy and golden:
- Bake the cauliflower for 20 minutes then carefully flip each piece using tongs or a spatula. Return the pan to the oven and bake for another 10 to 15 minutes until the florets are crisp and nicely browned. For extra crunch, you can broil the cauliflower for 2 to 3 minutes watching closely to prevent burning.
- Make the sweet chili sticky sauce:
- While the cauliflower is baking, combine the sweet chili sauce, soy sauce, honey, brown sugar, rice vinegar, and ketchup in a small saucepan. Stir in the grated fresh ginger and minced garlic until everything is mixed evenly. Bring to a gentle simmer over medium heat and cook for about 3 to 5 minutes stirring often. The sauce should look glossy and slightly thickened so it clings nicely to the cauliflower.
- Toss the cauliflower in sauce and serve:
- Transfer the hot baked cauliflower to a large bowl and pour the warm sweet chili sauce over. Gently toss using a spatula until every piece is shiny and sticky. Serve immediately while the coating stays crisp with extra sauce or sliced green onions if you like. For even more stickiness, spread the coated cauliflower back on the pan and bake for 3 to 5 minutes before serving.
My favorite ingredient in this recipe is fresh ginger. It adds a lively freshness that cuts through the sweetness and gives the sauce a bright complexity that keeps you coming back for more. The first time I made this dish, my family was so impressed they requested it repeatedly for gatherings making it a new classic in our home.
Storage Tips in France
Store leftover cauliflower in an airtight container in the refrigerator for up to three days. To keep the coating crispy when reheating, place florets on a baking sheet and warm in a preheated oven at 180 degrees Celsius for 8 to 10 minutes rather than using a microwave which tends to soften the crust.
Ingredient Substitutions in France
You can swap allpurpose flour with glutenfree flour blends for a glutenfree option and cornstarch with arrowroot powder if preferred. For vegans replace honey with maple syrup or agave nectar and choose a soy sauce labeled vegan to avoid fish additives commonly found in some brands.
Serving Suggestions in France
Serve this cauliflower as an appetizer with a sprinkle of toasted sesame seeds and chopped spring onions. It also works well as a side dish for Asian inspired meals or over steamed jasmine rice for a light main course. Pair with crunchy cucumber salad or pickled vegetables for a vibrant contrast in textures and flavors.
Serve immediately while the coating is crisp and the sauce is glossy for best texture. Leftovers reheat well in a hot oven to restore crunch.
Common Recipe Questions
- → Comment obtenir un chou-fleur croustillant au four ?
Utilisez un mélange de farine et de fécule pour la pâte, vaporisez légèrement d’huile sur les morceaux avant la cuisson, et faites cuire à haute température pour une texture dorée et croustillante.
- → Quelle est la saveur principale de la sauce ?
La sauce combine douceur, épices légères et une touche acidulée grâce au miel, au sucre brun, au vinaigre de riz et à la sauce chili sucrée.
- → Peut-on ajuster le piquant ?
Oui, réduisez la quantité de sauce chili ou ajoutez plus de miel pour diminuer le piquant selon votre goût.
- → Quelle est la meilleure façon de servir ce plat ?
Servez chaud, directement après avoir enrobé le chou-fleur de sauce, avec éventuellement des oignons verts pour la fraîcheur.
- → Peut-on préparer ce plat à l’avance ?
Il est préférable de napper le chou-fleur de sauce juste avant de servir pour conserver le croustillant.