We wanted it with quite a bit of gravy and while delicious, the fried cauliflower wasn’t quite as crisp as I would have liked. To fry the cauliflower without using too much oil, I did multiple batches. The last batch stayed the crispiest, so next time I might try doing them all at once in a bigger pan, toss quickly and eat right away! Or maybe even making a thicker batter would work. But the light crisp batter is so yummy.
I used olive oil which I hear different ideas about its use in frying. From what I have read though, monounsaturated should be safer to fry with than polyunsaturated. The best would probably be coconut oil.
1 1/2 pounds cauliflower broken into florets
1/4 cup flour
1/4 cup cornstarch
2 tablespoon rice flour
7-8 tablespoons water
2 tablespoons soy sauce
1 tablespoon + 1 teaspoon white vinegar
4 tablespoons Maggi Hot & Sweet Tomato Chilli Sauce
4 tablespoons ketchup
2 teaspoons Kasmiri chili powder (redder and less spicy than normal chili powder-if you don’t have it use less normal chili powder or skip)
1 tablespoon palm sugar (or brown sugar)
1 tablespoon sesame oil
2 garlic cloves chopped
1 piece ginger minced
1/2 onion chopped
1/2-3/4 cup water (depending on how dry you want it)
1 teaspoon cornstarch mixed in a little water
Oil for deep frying
2 green onions chopped
- Boil a pot of water with some salt, turn off the heat and add cauliflower. Drain after 10 minutes.
- Mix flour, cornstarch, rice flour, a little salt and water together. Toss with the cauliflower.
- Mix together the sauce ingredients: soy sauce, vinegar, tomato chili sauce, ketchup, chili powder, and brown sugar.
- Heat sesame oil in a saute pan. Add garlic and ginger and cook for a few seconds. Add onions and cook until translucent.
- Throw in the sauce and water and bring to a boil. Add the water and cornstarch mixture, bring back to a boil then reduce heat to low while frying the cauliflower.
- Right before you’re ready to serve, heat oil for deep frying. Making sure each cauliflower is coated with batter, deep fry the florets until browned.
- Drain on paper towels, toss with sauce, and top with green onions.