by Mouna



Vegetarian- Vegan – Sooo delicious- this version is deep fried – – going to try in the air-fryer over the weekend!!

1 head cauliflower – cut into florets
4 Tablespoons rice wine vinegar
2 teaspoons onion powder
3 teaspoons garlic powder
1 teaspoon Maldon sea salt
1 teaspoon ginger powder
A good pinch ground black pepper

Mix the ingredients-rice wine through the pepper together in a bowl – add the cauliflower – toss the cauliflower to evenly coat with the seasoning – let sit for about a half hour.

1/2 cup soy sauce
4 Tablespoons brown sugar
4 Tablespoons honey
4 Tablespoons water
4 Tablespoons rice wine vinegar
1 teaspoon minced fresh ginger
1 teaspoon minced fresh garlic
Pinch black pepper
3 dried Thai red chili’s

1 Tablespoon potato starch
1 Tablespoon of water

In a small bowl add the 1 Tablespoon of potato starch to a small bowl. Add a little water at a time to make a slurry. Whisk until smooth. Set aside.

Add the soy sauce through red chilis into a pot. Bring to a slow boil. Turn to a simmer and remove the Thai chili’s. Whisk in half the slurry to thicken the sauce. You want the sauce like a thickened dipping sauce. Add a little more slurry if needed. Keep on the cooktop on low warm.

1/2 cup potato starch to dredge cauliflower
Vegetable oil to fry

Heat your deep fryer to 350 or heat oil in a pot. A thermometer is essential for regulating the oil temperature. Use the largest pot you have and fill just enough to cover the cauliflower. This will help with splatter.

Dredge the cauliflower in the potato starch and shake off the excess. Take a baking sheet and put a cookie cooling rack on top. Deep fry the cauliflower for about 5 minutes. Take out – drain on the cooling rack. Bring the oil back to 350 and fry the cauliflower a second time – for about 2 minutes – drain on the rack.

Dip the cauliflower in the warm sauce. Shake off the excess. Garnish with sesame seeds and scallions. So good – serve over a jasmine rice!!!

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