Warning: Highly Addictive! Get Ready for Our Crispy Hot Sauce Cauliflower (video here)

Alright, spice lovers, gather 'round! Forget everything you thought you knew about cauliflower, because we're about to transform this humble veggie into a fiery, crispy, utterly irresistible snack that'll have you reaching for more before the first batch is even gone! And the secret to this flavour explosion? Our very own BKB Koji Hot Sauce

Here’s what you’ll need to ignite your taste buds:

For the Cauliflower:

• 1 medium head of cauliflower (about 600-700g), cut into bite-sized florets

For the Hot Sauce Batter:

• 1/2 cup all-purpose flour
• 1/4 cup cornflour 
• 1/2 teaspoon salt (or to taste – because you're the boss!)
• 1/2 cup BKB Koji Hot Sauce
• 1/4 cup water (or just enough to get that perfect pourable batter)

For Frying:

• 3-4 cups neutral oil, for deep frying (like vegetable, canola, sunflower)

For the Hot Sauce Toss:

• 1/4 cup hot sauce (or, you know, just keep pouring if you're feeling wild)

Let's Get This Cauliflower Crispy!

1. Steam 'Em Up: Get about an inch of water boiling in a big pot. Pop your cauliflower florets into a steamer basket over that boiling water. Cover and steam for 5-7 minutes until they're just tender but still hold their shape – we want a little bite, not mush. Spread them out to cool and dry off a bit.
2. Whisk the Fiery Batter: In a large bowl, whisk together the flour, cornflour, and salt. Gradually pour in the 1/2 cup of BKB Koji Hot Sauce, whisking until smooth. Then, slowly add the water, a tablespoon at a time, whisking until you hit that sweet spot: a smooth batter that coats the cauliflower but is still pourable (think pancake batter).
3. Coat It Up: Add the cooled, steamed cauliflower to the glorious hot sauce batter. Gently toss until every single floret is completely coated in that spicy goodness. (Gloves are your friend here!)
4. Heat That Oil: Pour your neutral oil into a deep, heavy pot. Heat it over medium-high heat to 350-375°F (175-190°C). If you don't have a thermometer, drop a tiny bit of batter in – it should sizzle immediately and float.
5. Fry to Golden Perfection: Carefully, in batches (don't overcrowd, or your cauli will get sad and soggy), add the battered cauliflower to the hot oil. Fry for 5-7 minutes per batch, turning occasionally, until they're perfectly golden brown and delightfully crispy. Pull 'em out with a slotted spoon and let them drain on that wire rack.
6. The Final Hot Toss: In a clean mixing bowl, pour the remaining 1/4 cup of BKB Koji Hot Sauce. Add your hot, crispy fried cauliflower to the bowl. Toss gently but quickly to coat every single floret in that fresh burst of hot sauce.
7. Serve & Devour: Dish up immediately, while they're still piping hot and perfectly crispy.

Seriously, this Crispy Cauliflower with BKB Koji Hot Sauce is a revelation. It's got the crunch, the heat, and that unique koji-powered flavour that'll make it disappear faster than you can say "more please!" Give it a try