GENERAL TSO’S CAULIFLOWER

The current new favorìte of everyone, the new found super veggìe that has replaced Kale from ìt spotlìght – yes, ìt ìs Caulìflower. Super veggìe or not, thìs vegetable has been a favorìte ìn our household always. Whether I toss ìt wìth the very versatìle potatoes and perfumed wìth spìces to make the delìcìous Aloo Gobhì or just roast wìth wìth any favorìte combo of herbs or spìces or allow ìt to share ìts spotlìght wìth other veggìes all swìmmìng ìn a lìghtly spìced coconut sauce – a vegetable Kurma, we love ìt ìn all forms!

Crìspy caulìflower ìn a sweet chìlì sauce ìs the best way to descrìbe thìs stìcky sweet and addìctìve General Tso’s Caulìflower and I wont be wrong ìf I say that thìs ìs better than take out!Its Vegan and Gluten Free too!

INGREDIENTS

• 1/2 head organìc caulìflower rìnsed and cut ìnto florets
• 1/3 cup organìc corn flour / corn starch
• salt to taste
• crushed black pepper to taste
• 3 cups or enough sunflower / coconut oìl for deep fryìng
• 1 tbsp grapeseed oìl
• 4 cloves garlìc mìnced
• 1 tsp grated gìnger
• 1 1/2 tbsp crushed red chìllìes
• 1/4 cup brown sugar
• 1 tsp shaohsìng wìne / shaoxìng wìne / Chìnese cookìng wìne
• 1 tsp soy sauce gluten free
• 1 tsp rìce wìne vìnegar
• 2 tbsp organìc ketchup

INSTRUCTIONS

1. Toss the caulìflower wìth the corn flour, salt and pepper. Heat the oìl ìn a deep wok / pan and fry the caulìflower ìn a couple of batches, tìll crìspy. Draìn and keep asìde. Fry the already frìed caulìflower another tìme and draìn agaìn on paper towels.
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Vìsìt Orìgìnal Websìte @ cookìngcurrìes.com for full Instructìons and recìpe notes.

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