Ingredients
3cupscauliflower florets
½tspsalt,to taste
½cupflour
2tbspcornstarch
½tsppaprika
¼tspcayenne pepper
2garlic cloves,minced
1tspginger,minced
1tspsoy sauce
water
vegetable oil,for frying
¼cupwater
2tspcornstarch
2tspoil
2garlic cloves,minced
½cupgreen onion,,minced
½cupred bell pepper
½cupyellow bell pepper
2tbspvinegar
2tbspchili sauce
1tbsptomato sauce
1tbspsoy sauce
½tspred pepper flakes
salt,to taste
lemon juice,optional
Preparation
Add cauliflower florets and salt to a bowl and microwave for about 5 to 7 minutes, or until the florets become soft.
Add flour, cornstarch, paprika, cayenne pepper, 2 cloves of minced garlic, salt, ginger, and 1 teaspoon soy sauce to a bowl. Mix until well combined.
Add water to the bowl in small amounts until the batter is thick and smooth. Add the cauliflower and mix until fully coated.
Heat oil in a pot to 425 degrees F.
Add the coated cauliflower florets and deep fry until golden brown.
Transfer the fried cauliflower to a paper towel-lined plate, and sprinkle with salt.
In a cup or small bowl, make the cornstarch slurry. Combine the water and cornstarch and mix until well combined.
In a large pan, heat oil and saute garlic on medium-high heat. Add the green onions and saute for about 2 to 3 minutes.
Add the bell peppers and sauté for about 7 minutes, or until the peppers are soft.
Add the vinegar, chili sauce, tomato sauce, soy sauce, and crushed pepper flakes, and mix well.
Add small amounts of cornstarch water to the mixture and stir until the water becomes translucent. Add depending on how much gravy preferred, but only go up to ½ cup of water to 4 tablespoons of cornstarch for maximum flavor.
Add the fried cauliflower and gently stir to coat it with the gravy. Add salt to taste and stir.
Serve with rice and top with optional lemon juice.
