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Sweet and Sour Cauliflower

Spencer's Big 30

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  • Serves

    4

Ingredients

  • 1 large head cauliflower, cut into florets
  • 3 tbsp (45 ml) flour
  • vegetable oil, for deep frying

Batter

  • 1 cup (240 ml) flour
  • ¾ cup (180 ml) cornstarch
  • 1 tbsp (15 ml) sugar
  • 1 tsp (5 ml) baking powder
  • ½ tsp (2.5 ml) baking soda
  • 1/8 tsp (0.5 ml) salt
  • 1 ¼ cup (300 ml) vegetable stock

Sauce

  • ¾ cup (180 ml) ketchup
  • ½ cup (120 ml) vinegar
  • ½ cup (120 ml) sugar
  • ½ cup (120 ml) brown sugar
  • 1 scallion, finely sliced, to garnish

Directions

  1. Heat oil in large deep saucepan or wok to 350F (175C).
  2. Add cauliflower to a bowl and sprinkle with 3 tablespoons (45 ml) of flour. Toss to dust evenly. Set aside.
  3. To make the batter, add flour, cornstarch, sugar, baking powder, baking soda, salt and vegetable stock to a bowl and whisk together.
  4. Add dusted cauliflower to bowl of batter and stir to coat. Remove cauliflower pieces, one at a time, ensuring fully coated with batter and carefully lower into hot oil in wok. Continue with remaining pieces. Using a metal slotted spoon or fork, agitate the pieces carefully so they don’t stick together. Cook for 3-5 minutes or until pieces are golden and crispy and cauliflower is tender. Remove pieces with a metal slotted spoon and add to a paper towel-lined bowl. Shake bowl to remove excess oil.
  5. To make the sauce, whisk together ketchup, sugar, brown sugar and vinegar in a small pot. Cook over medium-high heat for 4-5 minutes or until sauce starts to bubble.
  6. Move cauliflower to fresh bowl. Drizzle sauce over cauliflower, toss to coat evening. Add cauliflower to a large platter and serve scatter sliced scallions on top to serve.

If you like cauliflower, you’ll love this recipe for cauliflower crust pizza.

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