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Firecracker Cauliflower Bites

Name: Firecracker Cauliflower Bites
Prep time: 39 min
Total time: 39 min
Cuisine: Chinese-American
Ingredients: head cauliflower — 907 g; all-purpose flour — 91 g; cornstarch — 118 g; cold water — 237 g; garlic — 5 g; salt — 5 g; black pepper — 3 g; oil — 54 g; garlic — 9 g; ginger — 15 g; sriracha — 79 g; honey — 59 g; rice wine vinegar — 22 g; soy sauce — 30 g; cornstarch — 15 g; scallions — 200 g

Firecracker Cauliflower Bites reads sweetness 6.8, umami 5.2 and salinity 4.9 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 39 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.0 / 10
Sweet & Fruity — 7.3 / 10
Sour & Bright — 3.4 / 10
Bitter & Earthy — 1.4 / 10
Rich & Fat — 4.2 / 10
Aromatic & Spice — 5.3 / 10

The measured notes (of 18)

Sweetness 6.8 · Umami 5.2 · Salinity 4.9 · Allium 4.4 · Floral 4.2 · Richness 3.8 · Heat 3.5 · Sourness 3.4 · Funk & Ferment 2.8 · Warm Spice 2.3 · Herbaceous 1.8 · Fruity 1.5 · Bitterness 1.3 · Nutty 1.2 · Earthy 0.9

What's in it (16)

head cauliflower — 907 g
all-purpose flour — 91 g
cornstarch — 118 g
cold water — 237 g
garlic — 5 g
salt — 5 g
black pepper — 3 g
oil — 54 g
garlic — 9 g
ginger — 15 g
sriracha — 79 g
honey — 59 g
rice wine vinegar — 22 g
soy sauce — 30 g
cornstarch — 15 g
scallions — 200 g

Time & effort: about 39 min · effort: involved

Nutrition (per 100 g, engine-estimated): 102 kcal, 1.7 g protein, 3.2 g fat, 16.6 g carbs

Dietary: Vegetarian — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

Preheat the oven to 450°F and line a rimmed baking sheet with foil; brush generously with 2 tablespoons of the oil. Cut the cauliflower into 1 1/2-inch florets.
In a large bowl, whisk together the flour, cornstarch, garlic powder, salt, pepper, and water into a smooth batter. Dip the florets in the batter to coat, letting the excess drip off.
Arrange the coated florets in a single layer on the prepared sheet, spacing them apart so they crisp rather than steam. Bake until the bottoms are deeply golden, 15-18 minutes.
Flip each floret and bake until crisp and golden all over, 12-15 minutes more.
Once the florets go back in for their second bake, heat the remaining 2 tablespoons oil in a small saucepan over medium heat. Add the garlic and ginger and saute until fragrant, 30 seconds to 1 minute.
Whisk in the sriracha, honey, rice vinegar, and soy sauce; bring to a simmer and cook, 2-3 minutes.
Stir in the cornstarch slurry and simmer, stirring constantly, until glossy and thickened enough to coat the back of a spoon, 1-2 minutes; remove from the heat.
Toss the baked cauliflower with the sauce until every piece is evenly coated.
Spread the sauced cauliflower back on the baking sheet and broil until the sauce is bubbling and the edges are caramelized, 2-3 minutes, watching closely so it doesn't burn.
Transfer to a platter, sprinkle with the scallions, and serve immediately while crisp.

Dishes with a similar flavor shape

Grilled Honey Sriracha Chicken Wings — American
Grilled Gochujang Pork Chops — Korean
Grilled Buffalo Chicken Wings — American
Yangnyeom Chicken (양념치킨) — Korean
General Tso's Cauliflower — Chinese-American

Keep reading: what sweetness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.