Cauliflower, a humble cruciferous vegetable, has undergone a transformation in recent years. Gone are the days when it was relegated to being steamed or roasted as a mere afterthought. Today, this versatile veggie is taking center stage in bold and exciting dishes from around the world. In this article, we’ll explore 18 spicy Asian cauliflower recipes that will set your taste buds ablaze. From the sweet and sour flavors of Korean Fried Cauliflower with Gochujang Glaze to the aromatic spices of Indian Gobi Manchurian (Indo-Chinese Cauliflower), every dish is a flavor bomb just waiting to be devoured.
Korean Fried Cauliflower with Gochujang Glaze
Korean Fried Cauliflower with Gochujang Glaze Recipe
This recipe brings together the crunch of fried cauliflower and the spicy-sweetness of gochujang glaze, a classic Korean flavor combination. Perfect as an appetizer or side dish.
Ingredients:
- 1 head of cauliflower, broken into florets
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup panko breadcrumbs
- 1/4 cup gochujang paste
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- Vegetable oil, for frying
Instructions:
- Fry the cauliflower: In a large bowl, combine flour, cornstarch, and panko breadcrumbs. Toss the cauliflower florets in the mixture until well coated. Fry the cauliflower in hot oil (350°F) for 3-4 minutes or until golden brown. Drain on paper towels.
- Make the glaze: In a small bowl, whisk together gochujang paste, soy sauce, rice vinegar, honey, and sesame oil. Bring to a simmer over medium heat and cook for 2-3 minutes or until slightly thickened.
- Glaze the cauliflower: Toss the fried cauliflower in the glaze until well coated. Serve warm and enjoy!
Cooking Time: 15-20 minutes
General Tso’s Cauliflower with Crispy Coating
Elevate your vegetable game with this sweet and savory take on General Tso’s chicken – but instead, it’s all about the cauliflower!
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons of General Tso’s sauce (store-bought or homemade)
– 1 tablespoon of soy sauce
– 1 tablespoon of brown sugar
– 1 teaspoon of cornstarch
– 1/4 cup of vegetable oil
– 1/4 cup of crispy coating (store-bought or homemade)
Instructions:
1. Preheat oven to 425°F.
2. In a large bowl, whisk together General Tso’s sauce, soy sauce, brown sugar, and cornstarch.
3. Add the cauliflower florets to the bowl and toss until evenly coated.
4. Line a baking sheet with parchment paper and spray with vegetable oil.
5. Remove excess coating from the cauliflower by gently shaking off any excess.
6. Arrange the cauliflower on the prepared baking sheet in a single layer.
7. Drizzle with additional General Tso’s sauce if desired.
8. Bake for 20-25 minutes or until the cauliflower is tender and crispy.
Cooking Time: 20-25 minutes
Sichuan Dry-Fried Spicy Cauliflower
Experience the bold flavors of Sichuan cuisine with this spicy and savory cauliflower dish, perfect for a quick weeknight dinner.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon Sichuan peppercorns, toasted and ground
– 1 teaspoon soy sauce
– 1/4 teaspoon white pepper
– Salt, to taste
– 1/4 cup chili flakes (or more to taste)
– Scallions, thinly sliced, for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and Sichuan peppercorns; stir-fry until fragrant, about 10 seconds.
3. Add cauliflower; stir-fry until slightly tender, about 5 minutes.
4. Add soy sauce, white pepper, and salt; stir-fry to combine.
5. Sprinkle chili flakes over the top and continue cooking for another minute.
6. Garnish with scallions and serve immediately.
Cooking Time: Approximately 15-20 minutes
Thai Red Curry Cauliflower with Coconut Milk
Experience the bold flavors of Thailand in this vibrant and aromatic dish featuring roasted cauliflower, creamy coconut milk, and a spicy red curry sauce.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons of Thai red curry paste
– 2 tablespoons of vegetable oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 can (14 oz) of coconut milk
– 1 tablespoon of fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with 1 tablespoon of oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add onion and cook until softened, about 3-4 minutes.
4. Add garlic, curry paste, and fish sauce (if using). Cook for an additional minute, stirring constantly.
5. Stir in coconut milk and bring to a simmer.
6. Add roasted cauliflower to the skillet and toss to coat with the curry sauce.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 35-40 minutes
Vietnamese Lemongrass Turmeric Cauliflower Skewers
Experience the bold flavors of Vietnam with these vibrant skewers, perfect for a quick and healthy snack or appetizer. Tender cauliflower florets are marinated in a zesty mixture of lemongrass, turmeric, garlic, and chili flakes, then grilled to perfection.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 stalks of fresh lemongrass, bruised
– 1 teaspoon ground turmeric
– 3 cloves of garlic, minced
– 1/4 teaspoon chili flakes
– 2 tablespoons fish sauce (optional)
– 1 tablespoon lime juice
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a blender or food processor, combine lemongrass, turmeric, garlic, chili flakes, fish sauce (if using), and lime juice. Blend until smooth.
3. Toss cauliflower florets with the marinade, ensuring they’re evenly coated.
4. Thread 5-6 cauliflower pieces onto each skewer.
5. Grill skewers for 8-10 minutes, turning occasionally, or until tender and slightly charred.
6. Serve hot with your favorite dipping sauce.
Cooking Time: 12-15 minutes
Chinese Garlic Sauce Cauliflower Stir-Fry
A flavorful and nutritious stir-fry that combines the natural sweetness of cauliflower with the savory and aromatic flavors of Chinese garlic sauce.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cloves of garlic, minced
– 2 tablespoons of vegetable oil
– 1 tablespoon of Chinese garlic sauce (available at most Asian grocery stores)
– Salt and pepper to taste
– Optional: 1/4 cup of chopped scallions for garnish
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and stir-fry for 30 seconds, until fragrant.
3. Add the cauliflower florets and stir-fry for 4-5 minutes, until they start to soften.
4. Pour in the Chinese garlic sauce and continue to stir-fry for an additional 2 minutes, until the cauliflower is tender but still crisp.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions if desired.
Cooking Time: 10-12 minutes
Japanese Teriyaki Cauliflower Bites
Transform cauliflower into crispy, sweet, and savory bites with this easy recipe. Perfect as an appetizer or side dish.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/4 cup teriyaki sauce (homemade or store-bought)
– 2 tablespoons vegetable oil
– 1 tablespoon honey
– 1 teaspoon soy sauce
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss cauliflower florets with vegetable oil, honey, soy sauce, garlic powder, salt, and pepper until well coated.
3. Line a baking sheet with parchment paper. Arrange cauliflower in a single layer.
4. Drizzle teriyaki sauce over the cauliflower. Toss to coat evenly.
5. Bake for 20-25 minutes or until cauliflower is tender and caramelized.
6. Garnish with sesame seeds and chopped green onions, if desired.
Cooking Time: 20-25 minutes
Malaysian Satay Cauliflower with Peanut Sauce
Experience the bold flavors of Malaysia with this unique and delicious cauliflower recipe, inspired by the popular street food satay. The crispy roasted cauliflower is served with a creamy peanut sauce that adds a nutty and slightly sweet flavor.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons coconut oil
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon coriander powder
– Salt, to taste
– 1/4 cup creamy peanut butter
– 1/4 cup coconut cream
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1/4 teaspoon grated ginger
– Chopped peanuts and fresh cilantro, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with coconut oil, soy sauce, lime juice, cumin, coriander powder, and salt.
3. Roast cauliflower for 20-25 minutes, or until tender and caramelized.
4. In a blender, combine peanut butter, coconut cream, soy sauce, honey, and ginger. Blend until smooth.
5. Serve roasted cauliflower with warm peanut sauce and garnish with chopped peanuts and fresh cilantro.
Cooking Time: 30-40 minutes
Crispy Sweet Chili Lime Cauliflower
This vibrant side dish combines the natural sweetness of cauliflower with a tangy and spicy kick, all wrapped up in a crispy and flavorful package. Perfect for adding some excitement to your meals!
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 tablespoon lime juice
– 1/4 cup chopped fresh cilantro
– 1-2 teaspoons chili flakes (depending on desired heat level)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cauliflower with olive oil, honey, lime juice, and cilantro until well coated.
3. Sprinkle chili flakes over the cauliflower and toss again to distribute evenly.
4. Season with salt and pepper to taste.
5. Spread cauliflower on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and crispy.
6. Remove from oven and serve hot.
Cooking Time: 20-25 minutes
Indian Gobi Manchurian (Indo-Chinese Cauliflower)
A popular Indo-Chinese fusion dish, Gobi Manchurian is a flavorful and spicy cauliflower recipe that combines the best of Indian and Chinese cuisine. This easy-to-make dish is perfect for a quick weeknight dinner or as an appetizer for parties.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon soy sauce
– 1 teaspoon tomato ketchup
– 1/2 teaspoon chili flakes
– Salt and pepper to taste
– Chopped scallions and sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger paste, and chili flakes; stir-fry until fragrant.
3. Add cauliflower florets and stir-fry for 5 minutes, or until they start to brown.
4. Add soy sauce, tomato ketchup, salt, and pepper; stir-fry for an additional 2-3 minutes, or until the cauliflower is coated with the sauce.
5. Garnish with scallions and sesame seeds (if using).
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Chili Garlic Cauliflower Bao Buns
Elevate your bao game with this unique recipe that combines the natural sweetness of cauliflower with the bold flavors of chili garlic.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons of chili flakes
– 2 cloves of garlic, minced
– 1/4 cup of soy sauce
– 1/4 cup of rice vinegar
– 2 tablespoons of vegetable oil
– 4 bao bun wrappers
– Scallions, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with chili flakes, garlic, soy sauce, and rice vinegar.
3. Spread on a baking sheet and roast for 20-25 minutes or until tender.
4. Meanwhile, heat oil in a pan over medium-high heat.
5. Cook bao bun wrappers according to package instructions.
6. Assemble buns by placing roasted cauliflower mixture onto cooked bun wrappers.
7. Garnish with chopped scallions if desired.
Cooking Time: 25-30 minutes
Hoisin-Glazed Cauliflower Lettuce Wraps
Elevate your lunch game with this innovative and flavorful recipe that combines the sweetness of hoisin glaze with the crunch of cauliflower and freshness of lettuce.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons of hoisin sauce
– 1 tablespoon of soy sauce
– 1 tablespoon of brown sugar
– 1 teaspoon of sesame oil
– 4-6 large lettuce leaves (such as romaine or butter lettuce)
– Optional: sliced scallions and crispy fried wonton strips for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together hoisin sauce, soy sauce, brown sugar, and sesame oil.
3. Toss cauliflower florets with the glaze until evenly coated.
4. Spread cauliflower on a baking sheet lined with parchment paper and roast for 20-25 minutes or until tender and caramelized.
5. Warm lettuce leaves by wrapping them in a damp cloth and microwaving for 10 seconds.
6. Assemble wraps by placing roasted cauliflower, a dollop of hoisin glaze (if desired), and any additional garnishes onto the warmed lettuce leaves.
Cooking Time: 20-25 minutes
Bang Bang Cauliflower with Sriracha Mayo
This spicy and savory recipe elevates cauliflower to a new level of flavor and texture. With the bold flavors of Bang Bang sauce and creamy Sriracha mayo, this side dish is sure to please.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons Bang Bang sauce (or store-bought stir-fry sauce)
– 1/4 cup Sriracha mayonnaise (see below for recipe)
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Optional: chopped scallions or toasted sesame seeds for garnish
Sriracha Mayo Recipe:
– 1/2 cup mayonnaise
– 2 tablespoons Sriracha sauce
– 1 tablespoon lime juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss cauliflower florets with Bang Bang sauce, soy sauce, and sesame oil in a bowl until well coated.
3. Spread the cauliflower on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until tender and caramelized.
5. Meanwhile, prepare Sriracha mayo by mixing all ingredients together in a small bowl.
6. Once cauliflower is done, toss it with Sriracha mayonnaise until well coated.
7. Garnish with chopped scallions or toasted sesame seeds, if desired.
Cooking Time: 20-25 minutes
Charred Cauliflower with Miso Ginger Drizzle
Charred Cauliflower with Miso Ginger Drizzle Recipe
Summary: This recipe brings together the sweet and savory flavors of charred cauliflower, topped with a tangy miso ginger drizzle. Perfect as a side dish or appetizer.
Ingredients:
– 1 head of cauliflower
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 2 tbsp white miso paste
– 2 tbsp fresh ginger, peeled and minced
– 2 tbsp soy sauce (optional)
– Fresh scallions or sesame seeds for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower head and remove leaves. Cut into florets.
3. In a large bowl, toss the cauliflower with olive oil, salt, and black pepper until evenly coated.
4. Spread the cauliflower on a baking sheet in a single layer. Roast for 20-25 minutes or until tender and slightly charred.
5. Meanwhile, whisk together miso paste, ginger, soy sauce (if using), and 1 tbsp water to make the drizzle.
6. Remove the roasted cauliflower from the oven and brush with the miso ginger drizzle.
7. Garnish with scallions or sesame seeds. Serve immediately.
Cooking Time: 25 minutes
Singaporean Black Pepper Cauliflower
Experience the bold flavors of Singapore with this simple yet aromatic recipe that combines crispy cauliflower with a savory black pepper sauce.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground black pepper
– 1/4 cup chicken broth
– 1/4 cup soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with oil, garlic, and ginger on a baking sheet. Roast for 15-20 minutes or until tender.
3. In a small saucepan, combine black pepper, chicken broth, soy sauce, and oyster sauce (if using). Bring to a simmer over medium heat.
4. Remove from heat and stir in roasted cauliflower. Season with salt to taste.
5. Garnish with cilantro leaves and serve immediately.
Cooking Time: 20-25 minutes
Cambodian Kampot Pepper Cauliflower Stir-Fry
Experience the bold flavors of Cambodia with this simple and vibrant stir-fry, featuring the prized Kampot pepper.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons of vegetable oil
– 1 small onion, thinly sliced
– 2 cloves of garlic, minced
– 1/4 teaspoon of Kampot pepper, crushed or 1/8 teaspoon of regular black pepper
– Salt to taste
– 1 tablespoon of soy sauce (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the onion and cook until translucent, about 2 minutes.
3. Add the garlic and cook for another minute, until fragrant.
4. Add the cauliflower and Kampot pepper. Cook, stirring occasionally, until the cauliflower is tender but still crisp, about 5-7 minutes.
5. Season with salt to taste. If desired, add soy sauce and stir-fry for an additional minute.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 10-12 minutes
Spicy Korean Cauliflower Kimchi Pancakes
A fusion twist on traditional kimchi pancakes, this recipe combines the spicy kick of kimchi with the creamy texture of cauliflower.
Ingredients:
– 1 head of cauliflower, broken into small florets
– 2 cups all-purpose flour
– 1/2 cup kimchi, chopped
– 1/4 cup grated green onion
– 1/4 cup toasted sesame oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten
– Water, as needed
Instructions:
1. In a large bowl, combine cauliflower florets, flour, kimchi, green onion, sesame oil, salt, and pepper.
2. Add the beaten egg and mix until the batter is smooth and free of lumps.
3. Gradually add water to achieve a thick but pourable consistency.
4. Heat a non-stick pan or griddle over medium heat.
5. Drop 1/4 cupfuls of batter onto the pan and cook for 2-3 minutes, until bubbles appear on the surface.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes
Balinese Sambal Matah Cauliflower Salad
Experience the bold flavors of Bali with this spicy and savory cauliflower salad, inspired by the island’s popular sambal matah condiment.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons sambal matah (Bali-style chili paste)
– 1/4 cup coconut cream
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with 1 tablespoon sambal matah and spread on a baking sheet.
3. Roast in the oven for 15-20 minutes, or until tender and slightly caramelized.
4. In a small bowl, whisk together coconut cream, garlic, lime juice, salt, and pepper.
5. Add roasted cauliflower to the bowl and toss to coat with the sauce.
6. Garnish with fresh cilantro leaves and serve warm.
Cooking Time: 20 minutes
Summary
Get ready to spice up your meals with these 18 bold and flavorful Asian-inspired cauliflower recipes! From Korean Fried Cauliflower with Gochujang Glaze to Chinese Garlic Sauce Cauliflower Stir-Fry, there’s a dish for every palate. Discover the rich flavors of Sichuan Dry-Fried Spicy Cauliflower, the creamy goodness of Thai Red Curry Cauliflower with Coconut Milk, and many more innovative recipes that combine the humble cauliflower with Asian spices and sauces. Whether you’re in the mood for sweet, sour, spicy, or savory, these recipes will inspire your culinary creativity.
