Taiwanese Popcorn Cauliflower
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Taiwanese Popcorn Cauliflower

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Recipe info icon


20 min
Cauliflower (chopped into florets)
200 g
Vegetable oil for deep-frying
Wet Mixture
Egg (whisked)
Cold Water
12 cup
Corn Flour
3 tbsp
Plain Flour
2 tbsp
Baking Powder
1 tsp
2 tsp
Dry Mixture
Potato Starch
3 cups
Spice Mixture
Five Spice Powder
12 tsp
Sichuan Pepper*
2 tsp
Garlic Salt
1 tbsp
Ground Black Pepper
1 tsp
Smoked Paprika
2 tsp
How to cook
Wet mixture
  • Combine the egg, cold water, corn flour, plain flour, baking powder, and salt in a bowl.
  • Mix well and set aside.
Dry mixture
  • Pour the potato starch on a baking tray.
Cook the cauliflower
  • Dip the cauliflower florets into the wet mixture, then coat with the potato starch thoroughly.
  • Preheat the vegetable oil.
  • Deep-fry the battered cauliflower florets until golden brown.
  • Set aside on kitchen towels to soak up the excess oil.
Spice mixture
  • Mix all of the ingredients for the spice mixture in a bowl. Adjust to taste based on your preference.
Assemble and serve
  • Coat the deep-fried cauliflower florets thoroughly with the spice mixture.
  • (Optional) Garnish with coriander.
  • Serve piping hot alongside some fluffy white rice or alone as a snack!
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