JuliaFor saucy recipes, I do love Chinese cauliflower. Its moppy florets — they look like someone stuck cauliflower into an elect outlet — catch sauces so much better than tightly packed ordinary ones. At the store, I always try to get the biggest head — I can live on cauliflower.
This is Cauliflower Manchurian from Hetty McKinnon’s Tenderheart. This recipe is perfect for a complete dinner entree. It satisfies even a die hard carnivore like me.
Battered in a mix of cornstarch and rice flour that is spiced with Kashmiri powder, light soy sauce, and black pepper, cauliflower florets are fried in a neutral oil sort of shallow deep fry style.
And once they are done, then there is a sauce to toss them with that has strong Asian flavors: ginger-garlic-Thai dragon-scallion whites sautéed with chopped red pepper, celery, and dressed with a mix of soy sauce, rice vinegar, ketchup, and white pepper.
We did not have any rice or roti as the recipe advises. It was perfectly fine and filling as is.
#food #cooking #cauliflower #vegetarian #asianflavors #homefood #inmykitchen #myhappyplace
This is Cauliflower Manchurian from Hetty McKinnon’s Tenderheart. This recipe is perfect for a complete dinner entree. It satisfies even a die hard carnivore like me.
Battered in a mix of cornstarch and rice flour that is spiced with Kashmiri powder, light soy sauce, and black pepper, cauliflower florets are fried in a neutral oil sort of shallow deep fry style.
And once they are done, then there is a sauce to toss them with that has strong Asian flavors: ginger-garlic-Thai dragon-scallion whites sautéed with chopped red pepper, celery, and dressed with a mix of soy sauce, rice vinegar, ketchup, and white pepper.
We did not have any rice or roti as the recipe advises. It was perfectly fine and filling as is.
#food #cooking #cauliflower #vegetarian #asianflavors #homefood #inmykitchen #myhappyplace
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