A flavorful Indo-Chinese dish featuring cauliflower florets fried to a golden brown and tossed in a spicy sauce with garlic, ginger, and green peppers. Perfect as a side alongside rice or noodles, or as a standalone snack.
1: In a large pan over medium heat, add your 1 tbsp of oil. Heat for a minute.
2: Add the onions, garlic, ginger, and jalapeño. Cook for another 3 minutes.
3: Add the green pepper and continue to cook for another few minutes.
4: In a bowl, make your sauce by combining ketchup, soy sauce, maple syrup, red wine vinegar, sesame oil, and hot sauce.
5: Add the sauce to the pepper mixture and stir to combine. Set aside.
6: Heat 2-4 cups of vegetable oil over medium heat in a heavy, deep pan to 375F.
7: In a large bowl, make the batter by combining flour, salt, chili powder, fresh garlic and ginger, and water. Mix to combine, creating a thinnish batter.
8: Toss in the cauliflower florets to evenly coat.
9: Carefully add the cauliflower to the hot oil. Cook until golden brown, around 5-10 minutes.
10: Work in batches and remove the golden brown cauliflower, placing it on a paper towel lined plate or wire rack.
11: In a bowl, toss the golden cauliflower with the sauce mixture and plate it up.
12: Garnish with cilantro and dig in!
