Spicy Salt and Pepper Cauliflower Bites
Salt and pepper cauliflower bites; a nod to a popular spice blend from a Chinese takeaway, crispy fried florets seasoned with my spice blend.
These delicious nibbles are both vegan and vegetarian and take around 25 minutes to prepare and cook.
Spiced Fried Cauliflower Bites
It's hard to avoid "salt and pepper" *something* when you go to a British Chinese takeaway. Which is odd, because it certainly wasn't a thing in the 80s and 90s.
That's not necessarily a bad thing, because I think it is magical. Hence the fact that I have everything from salt and pepper chips to salt and pepper squid, and salt and pepper tofu and salt and pepper prawns.
Well, now I have a new name on that list: salt and pepper cauliflower!
It's a slight tweak on my favourite blend of black and Szechuan peppercorns combined with coarse sea salt and Chinese 5 spice.
Once the cauliflower is fried until crispy, it is reheated with chilli and spring onions before being coated in the spice blend.
Yes, it is fried, but it is still quick, pretty easy and incredibly tasty!
Frequently Asked Questions
Do I have to use Szechuan Pepper?
Yes... if you want that tell-tale zing from a salt and pepper dish, Szechuan pepper is essential.
Don't worry about having too much left over; I use it in all of my salt and pepper recipes, alongside dishes like my Chinese crispy pork and kung po prawns.
Why do you toast the peppercorns?
Mainly to get the oils flowing and increase flavour, but it also makes the Szechuan peppercorns a little more brittle, which makes them easier to crush.
Do I have to add the chilli?
No, if you are chilli averse, feel free to omit the chilli.
Do I have to fry the cauliflower?
No, you could air fry or bake the cauliflower if you wish... it will not give you the same texture and flavour, but it will still be tasty.
Can I make this in advance?
No, this is a dish that needs to be cooked and eaten immediately if it is to be at its best.
Serving Suggestions
I've served my salt and pepper cauliflower with some simply cooked jasmine rice along with a good "squirt" of sriracha sauce in the images on this page.
However, it would be great with egg fried rice, but you will need to manage multiple pans to achieve this. Which even I find a step too far!
Noodles are another excellent side dish for this recipe, and they are a little easier to prepare in advance.
I would probably opt for my sweet chilli noodles, but a plain chow mein would also work well.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- Wok.
- Slotted spoons.
- Chopping board.
- Kitchen knife.
- Pestle and mortar or spice grinder.
- Kitchen paper.
- Weighing scales and measuring spoons.
Fried Salt and Pepper Cauliflower Bites Recipe
Ingredients
- 1 Medium Cauliflower 400g (prepared weight)
- 1 tablespoon Cornflour (cornstarch in the US)
- 1 tablespoon Black Peppercorns
- 1 teaspoon Coarse Sea Salt
- 1 teaspoon Chinese Five Spice
- 1 tablespoon Szechuan Peppercorns
- 2 Red Chilli Peppers (go as hot or mild as you like)
- 3 Spring Onions
- Oil for Frying
- 1 Handful Coriander (for garnish)
Instructions
- Heat a wok over a high heat and then toast the black peppercorns and Szechuan peppercorns, then crush them in a spice grinder or pestle and mortar.
- Remove the seeds from the chillies and dice them as finely as you can.
- Slice the spring onions at a 45° angle as thinly as you can.
- Finely chop the coriander.
- Cut the cauliflower into bite-sized pieces, place them in a bowl, sprinkle over the cornflour and toss to coat.
- Heat 2-2½cm (1") of oil in a wok to 180°C or 350°F and fry the cauliflower in two batches.
- Add the diced chilli and spring onions to the wok or frying pan and fry over a high heat for 30-60 seconds.
- Add the cauliflower, salt, crushed peppercorns, and Chinese five spice, toss to coat and serve with the chopped coriander.
