You are here: Home / All RECIPES / Singapore Black Pepper Cauliflower with Spaghetti

If you’re looking for a bold, flavorful meal inspired by the vibrant street food culture of Singapore, this Singapore Black Pepper Cauliflower with Spaghetti is a must-try. Crispy battered cauliflower is tossed in a rich black pepper sauce infused with curry leaves, garlic, shallots, and fermented bean paste, then served with perfectly cooked spaghetti that soaks up every drop of the savory sauce.

This plant-based version takes inspiration from Singapore’s famous black pepper crab, transforming those iconic flavors into a delicious vegan dish that’s hearty, spicy, and incredibly satisfying.

Why You’ll Love This Recipe

  • Packed with authentic Singapore-inspired flavors
  • Crispy battered cauliflower with a spicy pepper sauce
  • Completely vegan and dairy-free
  • Perfect balance of savory, sweet, and spicy
  • Easy to customize with your favorite protein alternatives
  • Restaurant-quality meal made at home

What Makes Singapore Black Pepper Sauce Special?

Unlike many black pepper sauces, the Singaporean version often includes fermented yellow bean paste (taucheo) and fragrant curry leaves. These ingredients create a deeper, more complex flavor profile that pairs beautifully with the bold heat of freshly toasted black pepper.

The result is a sauce that’s savory, aromatic, slightly sweet, and packed with character.

Ingredients

Main Ingredients

  • 1 1/2 cups cauliflower florets
  • 120g spaghetti

For the Batter

  • 1/4 cup cornstarch
  • 1/2 cup all-purpose flour
  • 3/4 cup water

For the Sauce

  • 1 1/2 tablespoons cracked black pepper
  • 1/2 tablespoon ground white pepper
  • 5 garlic cloves, finely chopped
  • 3 shallots, finely diced
  • 3 bird’s eye chilies, finely sliced (optional)
  • 10 curry leaves
  • 1 teaspoon fermented bean paste
  • 3 tablespoons vegan oyster sauce
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons sugar

Instructions

Step 1: Prepare the Cauliflower

Cut the cauliflower into medium-sized florets.

Step 2: Make the Batter

Whisk together the cornstarch, flour, and water until smooth and slightly thick, similar to a thin pancake batter.

Step 3: Fry the Cauliflower

Heat oil in a deep saucepan.

Dip each cauliflower floret into the batter and carefully place it into the hot oil.

Fry until lightly golden and crisp, then transfer to a paper towel-lined plate.

Set aside.

Step 4: Toast the Pepper

In a dry skillet over medium heat, toast the cracked black pepper and white pepper until fragrant.

Remove and set aside.

Step 5: Prepare the Sauce Mixture

In a small bowl, combine:

  • Vegan oyster sauce
  • Soy sauce
  • Sugar

Mix well and set aside.

Step 6: Cook the Spaghetti

Bring a large pot of salted water to a boil.

Cook the spaghetti according to package directions until al dente.

Drain and reserve.

Step 7: Build the Flavor Base

Heat 3 tablespoons of oil in a large skillet over medium heat.

Add the shallots and cook until softened.

Stir in the garlic and cook until fragrant.

Step 8: Create the Black Pepper Sauce

Add:

  • Fermented bean paste
  • Bird’s eye chilies
  • Curry leaves
  • Toasted pepper mixture

Cook for about 1 minute, stirring constantly.

The mixture should become intensely aromatic.

Step 9: Coat the Cauliflower

Add the crispy cauliflower back to the skillet.

Pour in half of the prepared sauce mixture and toss until evenly coated.

Step 10: Add the Pasta

Add the cooked spaghetti to the center of the skillet.

Pour the remaining sauce over the pasta and toss everything together until fully coated.

Step 11: Serve

Serve immediately while hot.

Garnish with extra curry leaves, sliced green onions, or lightly blanched vegetables if desired.

Tips for Success

  • Toasting the pepper enhances its flavor significantly.
  • Adjust the number of chilies based on your spice preference.
  • Don’t over-fry the cauliflower; a light golden color is ideal.
  • Use freshly cracked pepper for the best flavor.
  • Toss the spaghetti thoroughly so it absorbs all the sauce.

Variations

Tofu Version

Replace the cauliflower with crispy tofu cubes.

Mushroom Black Pepper

Use king oyster mushrooms or shiitake mushrooms for a meaty texture.

Seitan Alternative

Seitan works beautifully and absorbs the sauce exceptionally well.

Gluten-Free Option

Use gluten-free spaghetti and tamari instead of soy sauce.

Frequently Asked Questions

What is fermented bean paste?

Fermented yellow bean paste (taucheo) is a savory condiment commonly used in Southeast Asian cooking that adds depth and umami.

Can I skip the chilies?

Absolutely. The dish will still have plenty of flavor from the black pepper.

Can I bake the cauliflower instead of frying?

Yes. Bake battered cauliflower at 425°F (220°C) until crispy.

How spicy is this dish?

It has a medium heat level, but can easily be adjusted by reducing or increasing the chilies.

Recipe Summary

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 2

This Singapore Black Pepper Cauliflower with Spaghetti is a bold and satisfying fusion of crispy vegetables, aromatic spices, and savory noodles. It’s a unique plant-based meal that brings the exciting flavors of Singapore straight to your dinner table.

RELATED ARTICLESMORE FROM AUTHOR