Chinese Style Cauliflower

Prep:

20 m

Cook:

30 m

Ready in:

50 m

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Here's our go-to method for making Asian-style cauliflower!

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Servings: 6

Cauliflower

1 head, cut into 2-inch chunks

Cornstarch

2 tsps

Baking soda

1 tsp

Water

1/4 cup

Rice flour

1 cup

Toasted sesame seeds

2 tsps

Canola oil

2 cups

White sugar

2 tbsps

Water

1 cup

Cornstarch

1 tbsp (mixed with 1 tbsp water)

Scallion

1, cut into half-inch pieces

Canola oil

1 tbsp

Ginger

2 tsps, minced

Garlic

2 cloves, minced

Dried red chili peppers

Shaoxing wine

1/2 tbsp

Sesame oil

1/2 tsp

Soy sauce

1 1/2 tbsp

Rice wine vinegar

2 tsps

Salt

1/2 tsp

Sesame oil

1 tsp

White pepper

1/8 tsp

In a bowl, mix cornstarch, sesame oil, white pepper, baking soda, salt, water, and ¾ cup of flour. Add cauliflower and toss to coat. Sprinkle ¼ cup of flour over the cauliflower. Stir until everything is sticking to the cauliflower. Sprinkle sesame seeds over the cauliflower.
Heat the oil to 375° F (190° C) in a small pot. Add cauliflower and fry for 3 min, until golden brown and crunchy. Line a baking sheet with paper towels. Transfer the cauliflower to the baking sheet.
In a wok, heat 1 tbsp oil. Add ginger. Fry it for 15 seconds. Then, add garlic and red pepper. Stirring, fry for 10 seconds. Add wine, sesame oil, vinegar, soy sauce, white sugar, and water. Reduce heat to low.
Add cauliflower and scallion. Toss to coat. Serve and enjoy your Chinese-style Cauliflower!

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