Intro:
Method:
Cauliflower:
1. Let’s begin this recipe with the cauliflower, wash first then remove the outer leaves. These leaves can also be used, however, we won’t use them for this recipe. Next remove the core of the cauliflower then cut into bite sized piece florets. Place the cauliflower florets into a large mixing bowl and we can now move onto the batter.
Frying Batter:
2. For the batter in a mixing bowl add 100g plain flour, 130g potato starch or cornflour, 1 tsp bicarbonate of soda then gradually add 200mls of ice cold water whilst mixing constantly. Mix until a silky smooth batter is formed then add all of the batter to the cauliflower. When all of the batter has been added to the cauliflower season the mix with an optional pinch of dried red chillies, black pepper and a pinch of salt. Mix well until the cauliflower is completely coated then we are ready to fry.
3. Now the cauliflower is ready to fry, when it comes to frying I find that by double frying at two different temperatures will make the cauliflower super crispy. Place a generous amount of cooking oil into a deep pan then bring the temperature of the oil up to 140-150°c. When ready add the cauliflower in batches to prevent the oil temperature from reducing. Fry for 2 minutes until the cauliflower becomes just about cooked and lightly golden brown in colour. When ready remove the cauliflower from the oil and place onto a tray lined with greaseproof paper.
4. When all of the cauliflower has finished its first fry, we now want to turn the heat up to high and allow the oil temperature to reach between 180-190°c. When hot, add the cauliflower again in batches to prevent the temperature of the oil from reducing again. Fry the cauliflower this time for a further 1-2 minutes or until golden and crispy. When cooked carefully remove the cauliflower again and drain onto a tray.
Honey, Sesame, Soy and Butter Sauce:
5. Now that the cauliflower is ready all that’s left is to make up the simplest of sauces then combine the two together. Start with the aromats, these will help elevate the sauce to that next level. Peel 1 orange then remove as much of the pith as possible from the peel. Next finely slice into matchsticks and set to one side. Also slice 10g of ginger into similar sized matchsticks and cut 6-8 dried red chillies into a dice. Now prepared we can move onto cooking the sauce/glaze.
6. To cook the sauce start by placing a saucepan onto a high heat then add the sliced orange peel, dried chillies and ginger and dry fry the aromatics for 1 minute or until fragrant. Next add 50g of honey, 150g of plant based butter, 30ml light soy, 25g of white sugar and 30mls of sesame oil. Mix well to emulsify the butter then reduce the sauce until glossy and glaze like. When ready turn the heat down to low to prevent from burning.
7. Now that the glaze has reduced nicely add all of the crispy cauliflower to the glaze. Mix the cauliflower into the glaze ensuring that it is nicely coated in all of that delicious goodness. When ready season, adjust the seasoning if needed by adding additional soy, honey or black pepper then when ready we are good to serve!
8. To serve add the cauliflower into a large serving bowl and drizzle over any remaining glaze. Finish with some sliced spring onion and toasted sesame seeds then nourish! This dish works perfectly as just a snack or with some freshly steamed rice!
Additional notes
Alternatively instead of cauliflower then you could also use aubergine, pumpkin, squash or tofu for this recipe. If you wanted to make this recipe much healthier then you could grill the vegetables opposed to deep frying in the batter, however, you would loose that crisp from the batter. Have fun with the recipe and I’m sure you will love it! peace….
