By Devi Poojari
January 6, 2026
Given how fresh cauliflower is available abundantly during the winter season, shifting its preparation style from the usual sabzi or parathas can be done by drawing inspiration from global classics. These plant-based cauliflower ‘wings’ make for a great sharing plate to savour with friends or eat alongside a baked potato.
1 head cauliflower 2 tablespoons cornstarch ½ cup all-purpose flour 1 spring onion, sliced 1 teaspoon sesame seeds Salt and pepper, to taste Oil, for frying
½ cup hot sauce 2 tablespoons melted butter 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon honey
Combine the ingredients for the sauce and set aside.
Make a batter using the flour, cornstarch, salt, pepper and some water while heating the oil in a frying pan.
Dip each floret into the batter and drop it into the hot oil to fry for 4-5 minutes, until crisp and golden.
Remove onto a kitchen towel to drain the excess oil before adding it to a mixing bowl.
Drizzle the sauce generously over the fried florets and toss to coat them on all sides.
Garnish with spring onions and sesame seeds before serving hot.