Ingredients:

  • 1 medium head cauliflower (about 600g), cut into small florets
  • 1 teaspoon salt
  • Water, for blanching
  • ½ cup all-purpose flour (65g)
  • ¼ cup cornstarch (30g)
  • 1 teaspoon ginger-garlic paste
  • ½ teaspoon red chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup water, or as needed to form a smooth batter
  • Vegetable oil, for deep-frying
  • 2 tablespoons vegetable oil
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 1 green chili, finely chopped (adjust to taste)
  • ½ cup finely chopped onion
  • ½ cup finely chopped green bell pepper
  • ¼ cup finely chopped red bell pepper
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons tomato ketchup
  • 1 teaspoon red chili sauce (or Sriracha), adjust to taste
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch, mixed with 2 tablespoons water (cornstarch slurry)
  • ¼ cup chopped fresh cilantro (coriander leaves), for garnish
  • Salt, to taste

Instructions:

  1. Bring water to a boil in a large pot, add salt, then add the cauliflower florets. Blanch for 2-3 minutes until slightly tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain well and pat dry with paper towels.
  2. In a large bowl, whisk together the flour, cornstarch, ginger-garlic paste, chili powder, salt, and pepper. Gradually add water, mixing until a smooth, lump-free batter forms. The batter should be thick enough to coat the cauliflower but not too thick.
  3. Heat vegetable oil in a wok or deep frying pan over medium-high heat (about 350°F/175°C). Dip the blanched cauliflower florets into the batter, ensuring they are fully coated. Carefully add the coated cauliflower to the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes, or until golden brown and crispy. Remove with a slotted spoon or spider and drain on paper towels.
  4. Heat vegetable oil in a wok or large skillet over medium-high heat. Add the garlic, ginger, and green chili and sauté for about 30 seconds, until fragrant. Add the onion and bell peppers and sauté for 2-3 minutes, until softened but still slightly crisp.
  5. Pour in the soy sauce, rice vinegar, tomato ketchup, and chili sauce. Add the sugar and salt to taste. Bring the sauce to a simmer.
  6. Stir the cornstarch slurry and pour it into the sauce, stirring constantly. Cook for 1-2 minutes, or until the sauce thickens to your desired consistency.
  7. Add the fried cauliflower to the sauce and toss gently to coat. Cook for another minute, allowing the cauliflower to absorb the sauce. Garnish with chopped cilantro and serve immediately.