Fried Cauliflower in Garlic and Ginger Sauce

Ingredients:

For the Cauliflower:

1 medium head of cauliflower (cut into florets)

1/2 cup all-purpose flour

1/4 cup cornstarch

1/2 teaspoon baking powder

Salt, to taste

1/2 teaspoon black pepper

1/2 teaspoon paprika or chili powder (optional, for spice)

1/4 cup cold water (you can add a little more for consistency)

Oil for deep frying

For the Garlic and Ginger Sauce:

2 tablespoons Olive oil

1 tablespoon garlic, finely minced

1 tablespoon fresh ginger, finely minced

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar (or white vinegar)

1 tablespoon sugar (adjust to taste)

1 tablespoon chili sauce (optional, adjust for spice level)

1/4 cup water or vegetable broth

1 teaspoon cornstarch (optional, to thicken the sauce)

2 tablespoons sesame oil (for extra flavor)

1/4 cup chopped green onions (for garnish)

1 tablespoon sesame seeds (optional, for garnish)

Instructions:

1. Prepare the Cauliflower:

Prep the Cauliflower:

Cut the cauliflower into small, bite-sized florets. Wash and pat them dry with a kitchen towel to remove excess moisture.

Make the Batter:

In a large bowl, mix the all-purpose flour, cornstarch, baking powder, salt, pepper, and paprika (optional). Add the cold water gradually to form a smooth batter. It should be thick enough to coat the cauliflower but not too heavy.

Fry the Cauliflower:

Heat oil in a deep pan or wok over medium-high heat. Once the oil is hot, dip each cauliflower floret into the batter, letting any excess drip off, then carefully drop it into the hot oil. Fry in batches, ensuring not to overcrowd the pan.

Fry Until Golden:

Fry the cauliflower florets for about 3-4 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on a paper towel-lined plate. Set aside.

2. Prepare the Garlic and Ginger Sauce:

Sauté the Garlic and Ginger:

In a separate pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the minced garlic and ginger and sauté for 1-2 minutes until fragrant, being careful not to burn them.

Make the Sauce:

Add soy sauce, rice vinegar, sugar, chili sauce, and water or broth to the pan. Stir well and bring the mixture to a simmer. If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the pan, stirring constantly until the sauce thickens (this step is optional).

Finish the Sauce:

Drizzle in the sesame oil and adjust the seasoning if needed (you can add more sugar, soy sauce, or chili sauce depending on your taste). Stir everything together and remove from heat.

3. Combine the Cauliflower with the Sauce:

Toss the Cauliflower in the Sauce: Add the fried cauliflower florets to the sauce and toss to coat evenly. Ensure all the pieces are well covered in the flavorful sauce.

4. Serve:

Garnish and Serve: Transfer the cauliflower to a serving plate and garnish with chopped green onions and sesame seeds (optional). Serve hot as an appetizer, side dish, or with steamed rice.

Enjoy your Fried Cauliflower in Garlic and Ginger Sauce! It’s a deliciously crispy and savory dish with a perfect balance of flavors.