Cauliflower Frito Misto

October 11, 2022  Adriana Lee Avatar
Cauliflower Frito Misto


water 2/3 cup
minced garlic 8 tsps
crushed red chili flakes 4 tsps
sugar 2/3 cup
white wine vinegar 2/3 cup
paprika 2 tsps


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.  


  1. 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.  
  2. Heat oil to 350 degrees in a large frying pan. 
  3. 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. 
  4. Dip cauliflower into tempura batter and fry until golden brown. Drain on paper towels.  
  5. Toss the chili sauce and fried cauliflower tempura in a large bowl. Garnish with green onions and sesame seeds. 
  6. Serve immediately & enjoy!




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