Are you ready to elevate your vegetable game with a flavor explosion? Look no further! Cauliflower is an incredibly versatile ingredient that can be transformed into a wide range of dishes, from savory stir-fries to sweet and sour sauces. And when it’s paired with the bold flavors of Asia, the possibilities are endless. In this article, we’re counting down our top 18 spicy Asian cauliflower recipes that will take your taste buds on a wild ride.
From the bold, spicy kick of Korean Gochujang Glazed Cauliflower to the creamy, peanutty goodness of Malaysian Satay Cauliflower with Peanut Sauce, each recipe is a unique and delicious way to experience the flavors of Asia. Whether you’re in the mood for something savory, sweet, or sour, we’ve got you covered.
Stay tuned for our countdown of the top 18 spicy Asian cauliflower recipes that will make your mouth water and inspire your next meal.
Korean Gochujang Glazed Cauliflower
This sweet and spicy glaze gives cauliflower a bold flavor boost, perfect as a side dish or added to rice bowls and noodle dishes. With the help of gochujang, a fermented Korean chili paste, this recipe brings a depth of umami flavor that will leave you craving more.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 1 tablespoon vegetable oil
– 1 teaspoon garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together gochujang, soy sauce, brown sugar, and rice vinegar.
3. Add the cauliflower florets to the bowl and toss to coat with the glaze.
4. Drizzle with vegetable oil and sprinkle with garlic, salt, and pepper.
5. Spread the cauliflower on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes, or until tender and caramelized.
Cooking Time: 20-25 minutes
Thai Red Curry Roasted Cauliflower
Elevate your roasted cauliflower game with the bold flavors of Thai red curry paste. This recipe combines the natural sweetness of cauliflower with the spicy, savory notes of this popular Asian ingredient.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tbsp vegetable oil
– 2 tbsp Thai red curry paste
– 1 tsp honey
– 1/4 cup coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with oil, curry paste, honey, and a pinch of salt.
3. Spread the mixture on a baking sheet in a single layer.
4. Roast for 20-25 minutes, or until tender and caramelized.
5. Stir in coconut milk during the last 5 minutes of roasting.
6. Season with additional salt and pepper, if needed.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 25 minutes
Szechuan Chili Garlic Cauliflower Stir-Fry
Experience the bold flavors of Szechuan cuisine with this quick and easy cauliflower stir-fry recipe. This dish combines the spicy kick of chili flakes, the pungency of garlic, and the crunch of roasted cauliflower.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cloves of garlic, minced
– 1 tablespoon of Szechuan peppercorns, toasted and ground
– 1 teaspoon of chili flakes
– 1 tablespoon of vegetable oil
– Salt to taste
– Optional: 1/4 cup of chopped scallions for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with 1 tablespoon of oil, salt, and chili flakes on a baking sheet. Roast for 20 minutes, or until tender.
3. In a wok or large skillet, heat the remaining 1 tablespoon of oil over medium-high heat.
4. Add minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
5. Add toasted Szechuan peppercorns and stir-fry for an additional 15 seconds.
6. Once cauliflower is done roasting, add it to the wok or skillet with the garlic mixture. Stir-fry for 2-3 minutes, until everything is well combined.
7. Season with salt to taste. Garnish with chopped scallions if desired.
Cooking Time: 25-30 minutes
Japanese Teriyaki Cauliflower Bites
These crispy and flavorful bites are a perfect blend of Japanese-inspired flavors and classic cauliflower snacks. With just a few simple ingredients, you can create a mouthwatering treat that’s sure to please.
Ingredients:
– 1 head of cauliflower
– 1/2 cup teriyaki sauce
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1 teaspoon sesame oil
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Cut the cauliflower into small florets.
4. In a bowl, whisk together teriyaki sauce, soy sauce, brown sugar, sesame oil, garlic powder, salt, and black pepper.
5. Toss the cauliflower florets in the sauce until well coated.
6. Dip each cauliflower piece in vegetable oil to coat, then place on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until golden brown and crispy.
Cooking Time: 20-25 minutes
Vietnamese Lemongrass Cauliflower Skewers
These aromatic skewers combine the natural sweetness of cauliflower with the bright, citrusy flavor of lemongrass and the warmth of chili flakes. Perfect as an appetizer or side dish, they’re sure to add a pop of excitement to any meal.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 stalks of lemongrass, bruised
– 2 tablespoons of olive oil
– 1 teaspoon of chili flakes
– 1/4 cup of fish sauce (optional)
– Salt and pepper to taste
– Wooden skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, chili flakes, and fish sauce (if using). Add the cauliflower florets and toss to coat.
3. Thread 4-5 pieces of cauliflower onto each skewer, leaving a small space between each piece.
4. Place lemongrass stalks on top of the cauliflower.
5. Grill skewers for 8-10 minutes, turning occasionally, or until cauliflower is tender and lightly charred.
6. Season with salt and pepper to taste. Serve hot.
Cooking Time: 10-12 minutes
Chinese Sweet and Sour Cauliflower
Experience the perfect balance of sweet and sour flavors with this simple and delicious recipe. This dish is a great way to enjoy cauliflower without sacrificing flavor or texture.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/2 cup cornstarch
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon vinegar (apple cider or white wine)
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. In a large bowl, toss cauliflower with cornstarch to coat.
2. Heat oil in a wok or large skillet over medium-high heat. Add garlic and cook for 30 seconds.
3. Add cauliflower and cook until golden brown, about 5 minutes.
4. In a small bowl, whisk together soy sauce, vinegar, sugar, salt, and red pepper flakes (if using).
5. Pour the sweet and sour sauce over the cauliflower and stir to combine.
6. Cook for an additional 2-3 minutes or until the sauce has thickened.
7. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Indian Gobi Manchurian (Spicy Cauliflower)
Get ready to spice up your snack game with this popular Indian street food, Gobi Manchurian! This addictive recipe combines crispy fried cauliflower florets with a tangy and spicy sauce.
Ingredients:
– 1 head of cauliflower, broken into small florets
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1/4 teaspoon black pepper
– 1/2 cup water
– Vegetable oil for frying
– For the sauce:
+ 2 tablespoons soy sauce
+ 2 tablespoons tomato ketchup
+ 2 teaspoons vinegar
+ 1 teaspoon chili flakes
+ 1/4 teaspoon garlic paste
+ Salt, to taste
Instructions:
1. In a bowl, mix together flour, salt, baking soda, and pepper.
2. Dip cauliflower florets in the mixture, shaking off excess.
3. Fry until golden brown (about 5-7 minutes).
4. For the sauce, combine all ingredients in a pan; simmer for 5 minutes or until thickened.
5. Toss fried cauliflower with the sauce, adjusting to taste.
Cooking Time: Approximately 20-25 minutes
Malaysian Satay Cauliflower with Peanut Sauce
A twist on the classic satay recipe, this cauliflower version is a delicious and healthy alternative to traditional meat-based skewers. The peanut sauce adds a rich and creamy flavor that complements the tender cauliflower perfectly.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon coriander powder
– Salt and pepper to taste
– Peanut sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together vegetable oil, garlic, ginger, coriander powder, salt, and pepper.
3. Add the cauliflower florets to the bowl and toss until they are evenly coated with the marinade.
4. Line a baking sheet with parchment paper and arrange the cauliflower in a single layer.
5. Roast for 20-25 minutes or until the cauliflower is tender and lightly browned.
6. Serve hot with peanut sauce for dipping.
Cooking Time: 20-25 minutes
Indonesian Sambal Fried Cauliflower
Indonesian Sambal Fried Cauliflower Recipe
This recipe combines the spicy kick of sambal with the crunch and sweetness of cauliflower, creating a flavorful and addictive snack. Perfect for any occasion or party!
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon sambal chili paste
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Optional: chopped scallions and toasted peanuts for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add cauliflower and cook until tender, about 5 minutes.
3. Add garlic and sambal paste; stir-fry for 1 minute.
4. Add soy sauce and season with salt and pepper to taste.
5. Serve hot, garnished with scallions and peanuts if desired.
Cooking Time: 15-20 minutes
Filipino Adobo Cauliflower Stew
This hearty stew combines the comforting flavors of traditional Filipino adobo with the nutty sweetness of cauliflower. Perfect for a cozy dinner or lunch, this recipe is easy to make and packed with flavor.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup vinegar (apple cider or white)
– 1 tablespoon soy sauce
– 1 teaspoon ground black pepper
– Salt to taste
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the cauliflower, chicken broth, vinegar, soy sauce, and pepper. Stir to combine.
4. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the cauliflower is tender.
5. Season with salt to taste.
Cooking Time: 20-25 minutes
Singaporean Chili Crab-Style Cauliflower
Experience the bold flavors of Singapore’s street food scene with this game-changing cauliflower recipe, inspired by the popular chili crab dish. This spicy and savory take on roasted cauliflower will become a new favorite!
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup chili crab sauce (store-bought or homemade)
– 1/4 cup sweet soy sauce
– 2 tablespoons fish sauce (optional)
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cauliflower with vegetable oil, garlic, and ginger until well coated.
3. Spread the cauliflower mixture on a baking sheet in a single layer.
4. Roast in the preheated oven for 20-25 minutes or until tender and lightly browned.
5. Remove from oven and toss with chili crab sauce, sweet soy sauce, fish sauce (if using), and sesame oil.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions (if desired).
8. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Cambodian Amok-Spiced Cauliflower Curry
Experience the bold flavors of Cambodia with this aromatic and spicy cauliflower curry, inspired by the traditional Khmer dish “Amok”. This recipe combines tender cauliflower florets with a rich and creamy coconut-based sauce, infused with the warm spices of cardamom, cumin, coriander, and turmeric.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cardamom
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and ginger; cook until the onion is translucent.
2. Add cauliflower, cardamom, cumin, coriander, and turmeric. Cook, stirring occasionally, until the cauliflower is tender (about 10 minutes).
3. Stir in coconut milk and season with salt and pepper to taste.
4. Serve hot, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Bangladeshi Cauliflower Bhaji with Turmeric
A flavorful and aromatic street food-inspired recipe from Bangladesh, this cauliflower bhaji is a popular snack or side dish. The addition of turmeric gives it a warm, sunny flavor.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1/4 teaspoon red chili powder (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a deep frying pan or a deep fryer to 350°F.
2. In a bowl, mix together cauliflower, onion, garlic, ginger, turmeric, salt, and chili powder (if using).
3. When the oil is hot, add the cauliflower mixture in batches and fry until golden brown, about 3-4 minutes per batch.
4. Drain on paper towels and serve hot with cilantro leaves as garnish.
Cooking Time: About 15-20 minutes
Taiwanese Popcorn Cauliflower with Five-Spice
Taiwanese Popcorn Cauliflower with Five-Spice: A sweet and savory twist on traditional popcorn cauliflower, infused with the aromatic flavors of Taiwanese five-spice.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon five-spice powder
– 1/2 teaspoon sugar
– Salt to taste
– Optional: toasted sesame seeds and chopped scallions for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cauliflower florets with vegetable oil, soy sauce, rice vinegar, five-spice powder, sugar, and salt until evenly coated.
3. Spread the cauliflower mixture on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until tender and caramelized, stirring occasionally.
5. Remove from oven and garnish with toasted sesame seeds and chopped scallions if desired.
Cooking Time: 20-25 minutes
Hong Kong-Style Crispy Salt and Pepper Cauliflower
A Cantonese classic that’s surprisingly easy to make! This recipe yields a crispy, savory cauliflower dish that’s perfect as an appetizer or side.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons vegetable oil
– 1 tablespoon salt
– 1/4 teaspoon white pepper
– 1/4 teaspoon black pepper
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the cauliflower with 1 tablespoon of vegetable oil until evenly coated.
3. Sprinkle the salt, white pepper, and black pepper over the cauliflower, tossing to combine.
4. Spread the cauliflower on a baking sheet in a single layer.
5. Roast in the preheated oven for 20-25 minutes, or until crispy and golden brown.
6. Remove from the oven and toss with the remaining 1 tablespoon of vegetable oil.
Cooking Time: 20-25 minutes
Laotian Larb Cauliflower Salad
A twist on traditional larb (meat salad), this recipe substitutes cauliflower for meat, maintaining the bold and aromatic flavors of Laos. This vegan-friendly version is perfect for a quick lunch or dinner.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cloves of garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 teaspoon fish sauce (optional)
– 1/4 cup chopped cilantro
– Salt and pepper to taste
– 1/4 cup toasted peanuts or cashews for garnish
Instructions:
1. In a blender or food processor, combine garlic, ginger, soy sauce, lime juice, and fish sauce (if using). Blend until smooth.
2. In a large bowl, massage the cauliflower florets with the blended mixture until well coated.
3. Stir in chopped cilantro. Season with salt and pepper to taste.
4. Garnish with toasted peanuts or cashews.
5. Serve immediately.
Cooking Time: 10 minutes
Burmese Tea Leaf Cauliflower Salad
This refreshing salad combines the subtle bitterness of cauliflower with the warm, comforting flavors of Burmese tea leaves and crispy fried shallots. A perfect side dish for your next meal or a light lunch.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons of Burmese tea leaves (dried and crushed)
– 1/4 cup of olive oil
– 2 cloves of garlic, minced
– 1 tablespoon of soy sauce
– 1 teaspoon of honey
– Salt and pepper to taste
– 1/4 cup of crispy fried shallots (store-bought or homemade)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with olive oil, garlic, soy sauce, and honey in a bowl.
3. Spread the mixture on a baking sheet and roast for 20-25 minutes or until tender.
4. In a small pan, heat crushed tea leaves over low heat until fragrant.
5. Combine roasted cauliflower, warm tea leaves, and crispy fried shallots in a bowl.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Pakistani Aloo Gobi Masala (Cauliflower & Potato)
This popular Pakistani dish is a staple in many households, and for good reason – the combination of tender potatoes, crunchy cauliflower, and aromatic spices is simply irresistible. This recipe makes a delicious and satisfying meal that’s perfect for any occasion.
Ingredients:
– 2 large potatoes, peeled and cut into small cubes
– 1 head of cauliflower, broken into florets
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 tablespoons tomato puree
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until golden brown.
2. Add garlic, cumin, coriander, garam masala, and cayenne pepper (if using). Cook for 1 minute.
3. Add potatoes and cauliflower. Cook for 5 minutes, stirring occasionally.
4. Add tomato puree and salt. Stir well to combine.
5. Reduce heat to low and simmer for 15-20 minutes or until potatoes and cauliflower are tender.
6. Garnish with chopped cilantro and serve hot.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your meal routine with these 18 mouth-watering Asian-inspired cauliflower recipes! From Korean Gochujang Glazed Cauliflower to Indian Gobi Manchurian, and from Thai Red Curry Roasted Cauliflower to Burmese Tea Leaf Cauliflower Salad, we’ve got you covered. With a range of flavors and cooking methods, these recipes are sure to satisfy your cravings for something crispy, spicy, and deliciously Asian-inspired.
