Air fryer recipe · Starters
Szechuan Pepper Cauliflower
Mouth-tingling Szechuan spiced florets with a numbing chilli garlic kick.
- 26 minTotal time
- 200°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 105kcal
- 4.5 gprotein
- 21.9 gcarbs
- 0.6 gfat
- 3.7 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cauliflower florets1 medium head
- Cornflour1/4 cup
- Szechuan peppercorns1 tsp ground
- Dried red chillies4
- Soy sauce2 tbsp
- Garlic4 cloves minced
Method
Coat in cornflour
Toss the florets with the cornflour, salt and a little water until each piece wears a thin even jacket. This creates the lightly crunchy shell that grabs the sauce.
Toast the spices
Dry-toast the ground Szechuan peppercorns and torn dried chillies in a pan for thirty seconds until intensely aromatic. This wakes up their citrusy numbing fragrance.
Make the sauce
Fry the garlic in a little oil, then add the toasted spices, soy sauce and a spoon of sugar with a splash of water. Simmer briefly into a glossy clinging sauce.
Crisp the florets
Mist the coated cauliflower with oil and spread it out in a single layer so the heat circulates and crisps each piece evenly.
Air-fry and toss
Air-fry at 200C for 17 minutes, shaking twice, then toss the hot crisp florets into the Szechuan sauce until glossy and coated. Serve immediately while the numbing aroma is at its peak.
