How to Make Fried Cauliflower in Garlic and Ginger Sauce
Fried Cauliflower in Garlic and Ginger Sauce
Servings - 2 - 3
INGREDIENTS
Cornstarch - 2 teaspoons
Baking soda - 1 teaspoon
Salt - 1/2 teaspoon
Sesame oil - 2 teaspoons
Black pepper - 1/4 teaspoon
Water - 300 milliliters
All purpose flour - 170 grams, divided
Cauliflower - 450 grams
Sesame seeds - 2 tablespoons
Oil - for frying
(Garlic and Ginger Sauce)
Oil - 1 teaspoon
Ginger - 2 teaspoon
Garlic - 1/2 teaspoon
Chilli flakes - 1/2 teaspoon
Sesame oil - 1 teaspoon
Soy sauce - 2 tablespoons
Vinegar - 2 teaspoons
Granulated sugar - 2 tablespoons
Water - 200 milliliters
Cornstarch paste - 4 teaspoons
Green onions - 15 grams
Sesame seeds - for garnishing
PREPARATION
1. In a mixing bowl, add 2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons sesame oil, 1/4 teaspoon black pepper, 300 milliliters water, 130 grams all purpose flour and mix well.
2. Add 450 grams cauliflower, 40 grams all purpose flour, 2 tablespoons sesame seeds and mix well to combine.
3. Carefully place the coated cauliflower into the hot oil. Deep fry until golden brown. Drain it on an absorbent paper.
(Ginger and Garlic Sauce)
1. Heat 1 teaspoon oil in pan, add 2 tablespoons ginger, 1/2 teaspoon garlic, 1//2 teaspoon chilli flakes, 1 teaspoon sesame oil, 2 tablespoons soy sauce, 2 teaspoons vinegar, 2 tablespoons granulated sugar and 200 milliliters water. Stir well.
2. When the mixture come to a boil, add 4 teaspoons cornstarch paste and mix well.
3. Add 15 grams green onions and stir to combine.
4. Plate the cauliflower and spoon the thick, hot sauce over top.
5. Garnish with sesame seeds.
6. Serve immediately.
Our charred cauliflower with green onion ginger and garlic aioli is a cut above.
Our Tiger glazed charred cauliflower is total yum.
Mandarin Orange Glazed Cauliflower with Asparagus | WEIGHT LOSS WEDNESDAY - Episode: 273
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Mandarin Orange Glazed Cauliflower with Asparagus
Ingredients
1 - 12 ounce bag cauliflower florets, frozen and defrosted
1/2 cup California Balsamic Mandarin Orange Vinegar
Preparation: Marinate the defrosted, frozen cauliflower florets in the vinegar for at least 4 hours
Ingredients:
10 ounce bag of chopped onions
minced garlic, ginger and crushed red pepper flakes, to taste
One bag of Trader Joe's grilled asparagus, defrosted and cut into pieces
Preparation:
Saute the onion until browned as shown in the video. Add the ginger and garlic and saute for another minute or two. Add the marinated cauliflower until the vinegar is cooked off. Serve over rice. Sprinkle with sesame seeds, if desired.
For the tofu version:
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Orange Chickenless Cauliflower Recipe
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???? Orange Chickenless Cauliflower
Ingredients
1 medium head cauliflower, cut into small florets
1 tsp soy sauce, plus 2 tbsp
1/8 tsp white/black pepper
1 tbsp sambal
1 tbsp raw sugar
2 tbsp vegetarian oyster sauce
1 tsp hoisin sauce
Fresh juice from 1 orange
1 tbsp rice vinegar
1 tsp corn starch
1/2 cup chickpea flour
1/3 cup rice flour
Pinch of salt and pepper
3 tbsp cooking oil
2 cloves garlic, chopped
2 tsp chopped ginger
Sesame seeds
Orange cauliflower | Sesame Orange Vegan Cauliflower | Panda Express Style
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Orange Cauliflower : Very flavorful,Very Citrusy,Very Sweet recipe.This recipe is super simple to make and very worth trying in your own kitchen.Give it a try this awesome orange glazed cauliflower and am very sure ,you and your family will enjoy it .
Orange Chicken is a very popular dish from Panda Express.Here we are just replacing the chicken with Cauliflower.
Written Recipe :
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Korean Cauliflower Bites #Shorts | SO VEGAN
Hot, spicy and all things nicely! If you’ve never tried Gochujang - a Korean red chilli paste - then prepare yourself for a FLAVOUR SENSATION like no other.
Recipe is below and on our website
1 cauliflower
5 tbsp plain flour
5 tbsp cornflour
salt
1 tsp baking powder
vegetable oil
1 tsp sesame seeds, (optional)
2 spring onion, roughly chopped (optional)
For the sauce:
3 tbsp Gochujang sauce
1 tbsp sesame oil
2 garlic cloves, peeled + finely chopped
1/2 thumb of fresh ginger, peeled + finely chopped
2 tbsp light soy sauce
2 tbsp light brown sugar
Break up the cauliflower into florets. Then combine the plain flour, cornflour, a large pinch of salt, baking powder and 1/2 a cup of water in a large mixing bowl. Add the florets and stir until they’re coated in the batter.
Add enough vegetable oil to a wok on a medium heat until the oil is about 1cm deep in the pan. When the oil is hot, carefully add the cauliflower florets – in batches if necessary – and fry for 3-5 minutes until they begin to brown, turning occasionally so they cook on all sides. You want to avoid overcooking the cauliflower and they should still have a good crunch to them. Then transfer the cauliflower to kitchen paper to soak up any excess oil.
Remove the oil from the wok and wipe it clean. Then combine all of the sauce ingredients in the wok and heat it through on a medium heat for 2-3 minutes. Next stir in the cauliflower until they’re coated in the spicy sauce. To serve, top the cauliflower bites with sesame seeds and spring onion.
Big love, Roxy + Ben