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Description
Besides the recent revival in reputation, the cauliflower has been left alone unbothered for a long time. I grew up eating it on the regular as Aloo Gobhi a traditional Indian dish where the vegetable is cooked with potatoes and spices, also from the Indian-Chinese side of foods, the Gobhi Manchurian was a staple for us when we went out for Chinese night as kids! Delicious! And today I felt inspired by that memory and I wanted to give it a new life…
I wanted the Cauliflower to be even more bad ass! Bold, spicy and robust, crunchy and exciting. I was thinking Cauliflower tempura with a sweet and spicy sweet chili sauce. Oh and what else makes this cauli bad ass? It's extra crispy and the secret is in twice-frying. Yep. It's fried twice and it makes a world of difference.
When you bite into the cauliflower you'll be surprised to hear some serious crunch and then you taste the fresh ginger, the sweet and spicy sauce with tender cauliflower emerging from within becoming the closing notes of this memorable experience.
Ingredients
- 1 head cauliflower (washed, stemmed and cut into equal medium-sized florets)
- 4 inches fresh ginger root (piece of, peeled and sliced thin)
- 1 bell pepper (chopped fine, any color you like)
- 3 stems scallions (fresh, chopped fine plus some for garnish, cut garnish scallion on a bias to make them look all fancy ;)
- 8 cups boiling water
- oil (for deep frying, high heat oil like Corn or Safflower oil)
- ice (bath for cauliflower)
- tempura batter (Ingredients, http://www.saveur.com/article/Techniques/How-To-Make-Tempura-Batter)
- 1 tsp. black pepper
- 1 tsp. ginger powder
- 1 tsp. salt
- 1 cup sweet chili sauce
- 1/2 cup soy sauce (reduced sodium is what I used)
- rice wine vinegar (Splash of)
- salt
- 2 Tbsp. vegetable oil
Directions
- In a large pot (or if you have a fryer get that ready with enough oil to deep fry per the manufacturer recommendations) heat enough oil to fry the cauliflower on medium high heat. The oil should be enough to barely submerge and coat each floret.
- Bring water to boil in large and deep pot. Blanch the cauliflower florets for 3 to 4 minutes. When done, place the cauliflower in an ice bath to stop cooking.
- Get the Tempura batter ready and add the black pepper, salt and ginger powder to it. Set aside.
Notes
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