Sweet and sour cauliflower goes well with rice, steamed green veggies like bak choy and spinach, or on its own depending on your preferences. Give this dish a try for classic Chinese flavors.
Ingredients
For the cauliflower
- 8 oz [230 g] mountain yam grated
- 2 garlic cloves grated
- 2 tbsp light soy sauce
- 1 tsp salt
- 1 head cauliflower cut into bite-size florets
- 3 cups [720 ml] neutral oil for frying
For the batter
- ¾ cup [105 g] all-purpose flour
- ¾ cup [105 g] cornstarch
- 1 tsp salt
- ¼ tsp white pepper powder
For the sauce
- Juice of 2 oranges
- Juice of 1 lemon
- Salt
- Sugar
- 1 tsp tomato paste
- 4 tsp cornstarch dissolved in 2 tbsp water
For serving
- Chopped scallions and shredded red cabbage to garnish (optional)
Instructions
Make the cauliflower
- In a medium bowl, mix together the grated mountain yam, garlic, soy sauce, and salt. Add the cauliflower, tossing to coat the florets well. Marinade for 20 minutes.
Make the batter
- In a large bowl, combine the flour, cornstarch, salt, and white pepper with ½ cup [120 ml] of water. Dredge the cauliflower florets in the batter, a few pieces at a time, coating them well. In a wok or medium pot over medium-high heat, heat the oil; it’s hot enough when you insert the tip of a wooden chopstick and lots of tiny bubbles quickly form and encase the chopstick.
- Deep-fry the cauliflower in batches for 3 minutes until crispy. Strain out of the oil onto a cooling rack and set aside. Save the oil in a heatproof glass jar for future use.
Make the sauce
- Reheat the same wok or frying pan over low heat, bring the fresh orange and lemon juices to a boil. Season with a pinch of salt and sugar. Add the tomato paste, then slowly add the cornstarch slurry until thickened slightly. Add the fried cauliflower and toss to coat.
- Serve with garnishes, if using.