Meaty Cauliflower
- Paula Anindia
- Apr 7, 2017
- 3 min read
Cauliflower is perfectly suit for meat replacement because it's meaty and contains less liquid than other veggies, so when we deep fry it, it doesn't become soggy even we sauteed in the sauce. This recipe is inspired by Ree Drummond and I change the original recipe using chicken with cauliflower.
First step is preparing the batter for cauliflower. Mixing tempura flour with ice water until smooth and no bubbles, then dipping the cauliflower floret in the batter, set aside for 10 minutes.
Bring coconut oil in large skillet over medium heat (I never measure the temperature, Indonesian people never frying food using heat temperature. When the oil is ready, we just know...that's still a mystery lol). Add cauliflower one by one in a few batches into hot oil so it won't sticky each other, deep fried until golden brown for 2-3 minutes. Repeat until last batch.
Drain cauliflower using kitchen paper for reducing excess oil. Then, bring up the heat then double deep fried the cauliflower floret to make more crispy for 1,5 minutes.
Rinse crispy cauliflower using kitchen paper and set aside meanwhile making the sauce.
For the orange sauce, prepare sauce pan and add orange juice, brown sugar, soy sauce, white vinegar, sesame oil, chili flakes, minced garlic and grated ginger, set up in lower heat. Stiring until mixed well, seasoning with salt (taste to adjust) then bring to boil for 3-4 minutes.
Add potato starch liquid into the sauce and stir quickly until the sauce is thicken.
Add cauliflower into the sauce and mixed well until entire cauliflower coated with the sauce.
After it's cooked, serve the cauliflower with sprinkle of spring onion.
This dish is so yumm!! It's meaty, tangy, spicy and so rich. I hope you try this recipe, suitable for vegan and vegetarian. For ordinary food lover, you should this recipe and it will blown your mind. Enjoy!!
Get the recipe: Crispy Cauliflower with Orange Sauce
Portion: 3
Prepare Time: 5 minutes
Inactive Time: 10 minutes
Active Time: 10 minutes
Total Cooking Time: 25 minutes
Ingredients:
1 big head of cauliflower, cut into floret
200 gr Tempura Flour
150 ml Ice Water
Coconut Oil to deep fry (or Canola Oil)
Orange Sauce:
200 ml store bought Orange Juice
1 tbs Soy Sauce
1 tbs Brown Sugar
1 tbs White Vinegar
1/4 tsp Sesame Oil
2 cloves Minced Garlic
1 tsp Grated Fresh Ginger
2 tsp Potato Starch, mixed with 2 tbs of Water
Salt
Chili Flakes
2 pcs Spring Onion, chopped for garnish
Directions:
1. Combine tempura flour with ice water, whisk until smooth and no bubbles, then dipping the cauliflower floret in the batter, set aside for 10 minutes.
2. Bring coconut oil in large skillet over medium heat. Add cauliflower one by one in a few batches into hot oil so it won't sticky each other, deep fried until golden brown for 2-3 minutes. Repeat until last batch.
3. Drain cauliflower using kitchen paper. Then, bring up the heat then double deep fried the cauliflower floret to make more crispy for 1,5 minutes.
4. Orange Sauce: prepare sauce pan and add orange juice, brown sugar, soy sauce, white vinegar, sesame oil, chili flakes, minced garlic and grated ginger, set up in lower heat. Stiring until mixed well, seasoning with salt (taste to adjust) then bring to boil for 3-4 minutes.
5. Add potato starch liquid into the sauce and stir quickly until the sauce is thicken.
6. Add cauliflower into the sauce and mixed well until entire cauliflower coated with the sauce.
7. Serve the cauliflower with sprinkle of spring onion.
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