Sticky Ginger Cauliflower bites

Sticky Ginger Cauliflower Bites

I made these cauli bites obsessively for a few years, and my mum still requests them every time I'm home. They're the kind of thing that disappears the second they hit the table, sticky, crisp, full of flavour, and they're brilliant added to small plates or stuffed into wraps alongside other veg and protein. I often serve them as part of a South East Asian inspired spread, with tofu, rice and lots of lovely greens alongside.

Where this one sits nutritionally

This isn't a low calorie dish, it's deep-fried and the sauce carries a fair bit of sugar from the agave, so it's a delicious side, still better than lots of takeaways, rather than something to build a meal around on its own. Where it does earn its place is the cauliflower itself, which brings fibre and a decent range of plant compounds, and the ginger and garlic add some of their own polyphenols on top. Pair it with tofu, greens and other protein-rich dishes in a spread and you end up with a plate that's genuinely balanced, even if this particular element is more about flavour than nutrition.

Ingredients (Serves 2)

½ head cauliflower, cut into bite-sized pieces
60g flour
½ tsp baking powder
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder
¼ tsp salt
180ml hot water (adjust as needed)
Neutral frying oil, for deep frying

Sauce:
½ tbsp olive oil
1-inch piece fresh ginger, minced
40g agave
30ml soy sauce
½ tsp apple cider vinegar
½ tbsp sesame seeds
½ tsp flour
120-180ml water (depending on sauce thickness)

Instructions

1. Make the Batter
   In a bowl, whisk together the flour, baking powder, salt, pepper, paprika and garlic powder. Gradually add the hot water, whisking until the batter is thick and smooth.

2. Fry the Cauliflower
   Heat 2-3cm of frying oil in a deep pan. Coat the cauliflower in batter and fry in small batches for 3-4 minutes until golden. Remove and drain on a paper towel.

3. Make the Sauce
   In a separate pan, heat the olive oil and sauté the ginger for 1 minute. Add the soy sauce, agave, vinegar and flour, whisking well. Stir in the water and bring to a boil.

4. Coat and Serve
   Toss the fried cauliflower into the sauce, coating well. Serve warm.