Ingredients:

  • 1 large head of cauliflower (about 1.5 lbs / 680 g), cut into bite-sized florets
  • 1 cup (120 g) all-purpose flour
  • ½ cup (60 g) cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup (240 mL) cold sparkling water
  • ½ cup (120 g) mayonnaise (or vegan mayo)
  • 2 tablespoons sriracha sauce (adjust to taste)
  • 1 tablespoon lime juice
  • 1 teaspoon honey or agave syrup (optional for sweetness)

Instructions:

  1. Rinse and cut cauliflower into bite-sized florets. (Optional) Marinate in a mixture of sriracha and lime juice for 30 minutes.
  2. In a mixing bowl, combine flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper. Gradually whisk in the cold sparkling water until smooth.
  3. In your deep fryer or pot, heat oil to 350°F (175°C).
  4. Dip each cauliflower floret into the batter, allowing excess to drip off. Carefully place the battered florets into the hot oil, frying in batches for about 3-5 minutes until golden brown.
  5. Use a slotted spoon to remove and drain on a paper towel-lined baking sheet.
  6. In a bowl, whisk together mayonnaise, sriracha, lime juice, and honey/agave syrup until smooth.
  7. Arrange cauliflower on a serving platter and drizzle with sriracha sauce, or serve sauce on the side.