Cauliflower Frito Misto
SWEET CHILI SAUCE
|minced garlic||8 tsps|
|crushed red chili flakes||4 tsps|
|white wine vinegar||2/3 cup|
|cauliflower, cut into florets||2 heads|
|gluten-free 1:1 flour||1 cup|
|rice flour||1 cup|
|baking powder||1 tsp|
|baking soda||1 tsp|
|ice-cold soda water||2-3 cups|
|chopped green onion||2 tbsps|
|sesame seeds||1 tsp|
This Cauliflower Frito Misto is sweet, slightly spicy, crunchy, and crave-able.
This recipe comes from the restaurant Sublime in Fort Lauderdale, which sadly closed a few years ago. Luckily, Sublime put its recipes into a cookbook!
- This recipe is served as an appetizer. It’s best served immediately after preparing so the cauliflower is still crispy on the outside. If you end up with leftovers, reheat them in an air fryer so they stay crispy!
- The recipe has been adjusted to make it gluten-free and we doubled the sauce – once you taste the sauce, you’ll understand why! But otherwise, the recipe is exactly the same! If you prefer light sauce, cut the sauce recipe in half.
- For the sweet chili sauce: Add water, garlic, and chili flakes to a small saucepan. Bring to a boil. Then add vinegar, sugar, and paprika. Simmer for about 15 minutes or until the sauce thickens to a syrupy consistency.
- Heat oil to 350 degrees in a large frying pan.
- Make the tempura batter by combining gluten-free flour, rice flour, baking soda, and baking powder. Then stir in 2 cups of cold soda water. Don’t overmix. The mixture should be about the thickness of a syrup. Slowly stir in the remaining soda water if it is not.
- Dip cauliflower into tempura batter and fry until golden brown. Drain on paper towels.
- Toss the chili sauce and fried cauliflower tempura in a large bowl. Garnish with green onions and sesame seeds.
- Serve immediately & enjoy!