This is that perfect recipe for the Meatless Mondays you have been putting off because there is nothing that satisfies your carnivore cravings other than those sticky barbeque ribs. Oh boy! So this recipe, I am not going to lie, does not taste like meat but it sure is going to be a party in your mouth. The cauliflower will be slightly crunchy, sweet and sticky from all that sauce. Oooohhhh! Scrumplicious! If you like Asian-y flavours, then this is your go-to recipe. The sauce can be made ahead stored for up to a week in the refrigerator. So when the time is right, just ninja your way through the cauliflower florets, fry them and toss them in the lovely sauce! Easy peasy!! I have to warn you though, this taste best when it’s served hot.
For the batter:
Rice flour- 1/2 cup
All purpose flour- 1/2 cup
Cornstarch- 1/3 cup
Baking soda- 1.5 tsp
Garlic- minced, 1 tbsp
Ginger- minced, 1 tbsp
For the sauce:
Sesame oil- 1 tbsp
Garlic- 4 cloves, chopped finely
Ginger- 1/2 inch piece, chopped finely
Red onion- half, chopped finely
Red Chilli- 1 finely chopped (De-seeded, if you like)
Chicken stock/ vegetable stock- 1/2 cup
Soy sauce- 1/2 cup
Rice wine vinegar- 1/3 cup
Sugar- 1/4 cup
Tomato paste- 2tbsp
Cauliflower- medium sized, cut into small florets
Scallions- A small bunch, chopped
For Tso’s sauce: In a pan, heat the sesame oil and add the sugar to this. Caramelise the sugar, taking care not to burn it. To this add the garlic, ginger and red onion. Saute this for a minute. Add in the rest the of the ingredients and wait for the sauce to thicken (approximately 2-5 mins).
For the cauliflower: Mix all the ingredients for the batter. Make sure it is lump free and not too thin. It has to coat the cauliflower just right. In a skillet, heat up some oil for deep frying. Batter the florets and fry them until golden brown.
Toss the fried florets in the sauce and top it off with the chopped scallions.