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1 medium size cauliflower, cut into 3cm florets
½ tsp chilli powder
2 tbsp cornflour
2 tbsp plain flour
Sunflower oil, to deep fry
For the chilli sauce
2 tbsp sunflower oil
2 green chillies, finely chopped
2 cloves garlic, finely chopped
2.5cm piece ginger, peeled and finely chopped
2 onions, cut into chunks
4 salad onions, finely chopped, plus extra to garnish
1 red pepper, deseeded and cut into chunks
1 tsp cider vinegar
1 tbsp dark soy sauce
1 tbsp chilli sauce
1 tbsp cornflour
1. Bring a large saucepan of water to the boil. Add ½ tsp salt, then add the cauliflower florets and cook for 2 minutes. Drain and leave to cool for 5 minutes. Place the florets in a large bowl and sprinkle with ½ tsp salt, chilli powder and a pinch of freshly ground black pepper and coat the cauliflower well.
2. Sprinkle the cornflour and plain flour over the cauliflower and toss to coat, then add 2 tbsp water and make sure all the florets are covered evenly.
3. Heat the oil in a large saucepan. Once hot, deep fry the florets in batches for 1-2 minutes on each side until golden. Keep warm.
4. For the chilli sauce, heat the oil in a wok or a medium saucepan and add the chillies, garlic and ginger. Cook for 1 minute, then add both types of onion and the red pepper and cook for 3-4 minutes until they start to colour. Add the remaining sauce ingredients, other than the cornflour, followed by 50ml water and bring to the boil. Mix the cornflour with 1 tbsp water and add this to the pan. Mix in the fried cauliflower and serve immediately, scattered with extra salad onions.
This is the kind of food that’s easy to cook, has a lovely kick and flavour and is best served straight from the pan. Prepare all the elements but only add the fried cauliflower to the sauce when ready to eat, otherwise it will go soggy
Typical values per serving:
Vegan/High in Vitamin C/2 of your 5 a day
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