Cooked - Crispy Cauliflower With A Sticky Ginger Glaze

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Home Pricing Community My Recipes

Crispy Cauliflower With A Sticky Ginger Glaze

1.0

1 head cauliflower, cut into florets

150ml Belvoir Ginger Cordial (divided)

75g light soy sauce

75g ketchup

100g cornstarch (plus 1 tsp for slurry)

200g plain flour

1 tbsp garam masala

2 tbsp chilli powder (divided)

3 green onions, chopped

1 shallot, chopped

4 cloves garlic, finely sliced

8-10 curry leaves

3 green chillies, split in half

Fresh coriander, chopped

Vegetable oil for frying

Salt, to taste

Onion, lime wedges, and sesame seeds for garnish

Prepare the Sauce: Mix the ketchup, soy sauce, and 75ml of Belvoir Ginger Cordial. Add a teaspoon of cornstarch slurry (cornstarch mixed with a little water). Set aside.
Make the Batter: In a bowl, mix plain flour, cornstarch, garam masala, 1 tbsp chilli powder, and salt. Add 75ml of Belvoir Ginger Cordial, then slowly whisk in water until the batter is thick and smooth.
Blanch the Cauliflower: Boil the cauliflower florets for 2-3 minutes, then drain and pat dry.
Fry the Cauliflower: Heat oil for frying. Dip the cauliflower florets into the batter, ensuring they are evenly coated. Fry in batches until golden brown and crispy. Drain on a paper towel.
Prepare the Glaze: Heat a wok or frying pan and add a little oil. Fry the shallot, green onions, and garlic for 1-2 minutes. Add the green chillies, curry leaves, and 1 tbsp chilli powder. Season lightly with salt.
Combine: Add the prepared sauce to the pan and cook for 1 minute. Toss the crispy cauliflower into the sauce, ensuring each piece is well coated.
Serve: Finish with fresh coriander and garnish with raw onion, lime wedges, and sesame seeds. Serve immediately.

Course🍚Side Dish

Diets🌱Vegan...

Category🥟Appetizer

Cuisine🇮🇳Indian

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 83 weeks ago

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