Cauliflower Manchurian

Purple cauliflower

One of my favorite recipes!

1 head of cauliflower, broken into florets

pinch of msg

oil for deep frying

Batter:

1 c. refined flour

1/2 c. cornflour

1/2 tsp. chili powder

salt to taste

water as needed

(May need to double this depending on how much cauliflower you have)

Sauce makings

Sauce:

2 Tbsp. oil

2 Tbsp. chopped garlic (sometimes I use more)

1 Tbsp. chopped fresh ginger

1/4 tsp. white pepper

black pepper (a lot!)

2 Tbsp. soy sauce

1/4 tsp. sugar

2 Tbsp. cornflour mixed with 1/2 c. water

1 c. vegetable stock or water

salt to taste

Wash the cauliflower florets, sprinkle with a little salt and msg, and set aside for 5 minutes. Combine all the ingredients mentioned under batter. Beat well and prepare a thick coating batter.

Heat the oil in a deep pot or deep fryer. Dip the florets one by one in the batter and deep fry. Drain when golden brown. Set aside. Heat 2 tablespoons of oil in a pan. Add the ginger and garlic. Fry for 1/2 minute. Add the stock, pepper, soy sauce, sugar, and salt.

Simmer uncovered for 1 minute. Add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. 

Sauce, ready for drizzling

Ready to eat!

You can either drizzle the sauce over the fried florets or use it as a dipping sauce. You can either just have the fried florets or you can serve them over cooked white rice. Either way it is delicious!