•   Thai Chili Sauce
  • 8-3/4 oz. granulated sugar
  • 6 oz. distilled white vinegar
  • 2 Tbsp. chili sauce
  • 4 oz. water
  • 1 Tbsp. chopped fresh garlic
  • 1 tsp. fish sauce
  • 3/4 tsp. kosher salt
  •   Cauliflower
  • 26 oz. cauliflower, cut into 1-1/2 to 2-inch pieces
  • 10 oz. buttermilk
  • 6 oz. PREMIUM Fine Cracker Meal
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper


Nutritional facts are based on a single serving
Calories 350
Total fat 19g
Saturated fat 2.5g
Trans fat 0g
Cholesterol <5mg
Sodium 450mg
Carbohydrate 44g
Dietary fiber 2g
Sugars 40g
Protein 3g
Calcium 8%DV
Iron 2%DV


    Thai Chili Sauce:
  1. Combine  ingredients in small saucepan. Bring to boil on medium heat, stirring constantly. Simmer on medium-low heat 10 min. or until sauce is reduced to 9 oz., stirring occasionally. Let cool to room temperature.
  2. Cauliflower:
  3. Blanch  cauliflower in large pot of boiling water 1-1/2 to 2 min. or until crisp-tender. Shock in ice bath; drain well.
  4. Place  buttermilk in shallow pan. Combine cracker meal, salt and pepper in separate shallow pan.
  5. Dip  florets in buttermilk, shaking off excess liquid, then immediately toss in cracker mixture. Place on parchment paper-lined half sheet pan. Repeat procedure to coat all florets a second time.
  6. Fry  several pieces at a time in 350°F deep fryer 1-1/2 to 2 min. or until golden brown; drain. Allow oil to return to temperature before frying each batch.
  7. Serve  3 florets (5.6 oz.) per person with 1 oz. Thai Chili Sauce for dipping.
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