Singapore Black Pepper Cauliflower with Spaghetti (Hawker-Style, Crispy & Saucy, 35 Min)

This is the hawker-style vegetarian dinner that turns one head of cauliflower into a glossy, peppery, addictively saucy main. Crispy fried florets coated in a buttery soy-oyster-cracked-pepper sauce, then twirled over spaghetti. Thirty-five minutes, restaurant-quality, easy to make vegan. Cheap, filling, and exactly the kind of spicy-Asian-noodle dinner that’s all over food blogs right now.

Fun fact: “Singapore black pepper” sauce was made famous by Singapore’s hawker stalls in the 1970s, originally for chili crab. The sauce — heavy on cracked Sarawak black pepper, oyster sauce, and butter — is now used on everything from prawns to chicken to (here) crispy cauliflower. Pairing it with spaghetti instead of rice is the trendy 2020s twist that turned this into a Pinterest hit.

Why this recipe works

• DOUBLE-FRY for true crisp. First fry cooks the cauliflower through; second fry crisps the exterior. Once-fried cauliflower goes soggy under the sauce.
• CRACK YOUR OWN PEPPER. Pre-ground pepper is dust. Coarsely cracked whole peppercorns are what makes black pepper sauce taste like black pepper.
• TOSS, DON’T SIMMER. Combine spaghetti + sauce + cauliflower in 30 seconds off heat. Simmering kills the crisp and the sauce slides off.

Ingredients

Serves 4.

• Crispy cauliflower:
• 1 large head cauliflower (about 1.5 lbs / 700 g), cut into bite-size florets
• 3/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1 large egg, beaten with 1/4 cup water
• Neutral oil for frying (about 3 cups)
• Black pepper sauce:
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp coarsely cracked black pepper (yes, that much)
• 1/4 cup dark soy sauce
• 1/4 cup oyster sauce (or vegan oyster sauce)
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1/2 cup water or vegetable broth
• 1 tbsp cornstarch + 1 tbsp water (slurry)
• Pasta + serve:
• 12 oz (340 g) spaghetti
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds
• Fresh cilantro (optional)

Instructions

Step 1: Cook the pasta

Bring a large pot of salted water to a boil. Cook spaghetti 1 minute LESS than package directions. Reserve 1/2 cup pasta water, then drain. Toss with a teaspoon of neutral oil so it doesn’t clump.

Step 2: Coat the cauliflower

In a bowl, whisk cornstarch, flour, and salt. In another bowl, the egg-water mixture. Dip each cauliflower floret in egg, then dredge in flour mixture, pressing to coat fully. Set on a tray.

Step 3: First fry

Heat 2 inches of oil to 325°F (165°C) in a wide pot. Fry cauliflower in batches (don’t crowd) 4-5 minutes until pale golden and cooked through. Drain on a rack. Let cool 5 minutes.

Step 4: Second fry

Increase oil to 375°F (190°C). Re-fry cauliflower in batches 90 seconds until deep golden and SUPER crispy. Drain again.

Step 5: Build the sauce

In a wide pan over medium, melt butter. Add garlic, ginger, and cracked pepper. Stir 60 seconds — your kitchen should smell aggressively peppery. Add soy sauce, oyster sauce, brown sugar, rice vinegar, and water. Bring to a simmer 2 minutes. Whisk in cornstarch slurry and cook 30 seconds until glossy and thick enough to coat a spoon.

Step 6: Toss it all together

Off heat, add drained spaghetti to the pan. Toss to coat — splash in pasta water as needed for sauciness. Add the crispy cauliflower LAST and toss for just 15 seconds (don’t over-toss or the crisp dies). Serve immediately.

Step 7: Garnish

Pile onto plates. Shower with green onion, sesame seeds, extra cracked pepper, and cilantro if using. Serve with cold beer or iced jasmine tea.

Nutrition information

• Calories: 590 kcal per serving
• Protein: 17 g
• Carbohydrates: 88 g
• Fiber: 6 g
• Fat: 20 g
• Sodium: 1,750 mg

Pro tips for the best singapore black pepper cauliflower spaghetti

• BE GENEROUS with pepper. If 2 tbsp seems like a lot, you’re right. That’s the recipe. Use less if you must but you’ll wonder why the sauce tastes flat.
• Make it VEGAN. Use vegan oyster sauce (mushroom-based, widely available) and skip the butter for vegan butter. Tastes identical.
• Add PROTEIN. Drop in cubes of crispy fried tofu or seared shrimp at the same time you add the cauliflower.
• Spice level. Add 1-2 sliced red chilies with the garlic if you want spicy. The dish is heat-mild as written — peppery, not burning.

Frequently asked questions

Can I use frozen cauliflower?

No — it has too much water and won’t crisp. Buy fresh.

Can I bake the cauliflower instead of frying?

Yes — toss coated florets with 3 tbsp oil, bake at 425°F (220°C) for 25 min flipping halfway. Won’t be as crispy but works.

How spicy is this?

Peppery and warming, not burning. The heat is from black pepper, not chili.

Can I use different pasta?

Yes — fettuccine, lo mein, or even ramen noodles all work. Avoid stuffed pasta or anything with strong flavors of its own.

How do I store leftovers?

2 days fridge but the cauliflower softens fast. Best fresh. Reheat in air fryer at 375°F (190°C) for 5 min to re-crisp.