Ingredients:

  • 1 medium head cauliflower (about 700g / 1.5 lbs), cut into bite-sized florets
  • 1/2 cup all-purpose flour (60g)
  • 1/4 cup cornstarch (30g)
  • 1 teaspoon ginger-garlic paste (5g)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1/2 cup water (120ml), or as needed
  • Vegetable oil, for deep frying (about 4 cups / 1 liter)
  • 2 tablespoons vegetable oil (30ml)
  • 1 tablespoon finely chopped garlic (15g)
  • 1 tablespoon finely chopped ginger (15g)
  • 1/2 cup finely chopped onion (75g)
  • 1/4 cup finely chopped green bell pepper (40g)
  • 1/4 cup finely chopped red bell pepper (40g)
  • 1-2 green chilies, finely chopped (optional, adjust to taste)
  • 2 tablespoons soy sauce (30ml), low sodium preferred
  • 1 tablespoon chili sauce (15ml), (like sriracha or gochujang for extra kick!)
  • 1 tablespoon tomato ketchup (15ml)
  • 1 tablespoon vinegar (rice or white) (15ml)
  • 1 teaspoon sugar (5g)
  • 1/2 teaspoon black pepper (2g)
  • 1/4 teaspoon salt (1g), or to taste (remember the soy sauce is salty!)
  • 2 tablespoons cornstarch (15g), mixed with 1/4 cup (60ml) water (slurry)
  • 2 tablespoons finely chopped spring onions (scallions), for garnish

Instructions:

  1. Wash and cut the cauliflower into florets.
  2. In a large bowl, combine flour, cornstarch, ginger-garlic paste, salt, and pepper. Gradually add water to form a smooth, medium-thick batter.
  3. Dip each cauliflower floret into the batter, ensuring it's evenly coated.
  4. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the coated cauliflower in batches until golden brown and crispy (about 3-4 minutes per batch). Don't overcrowd the pot!
  5. Remove the fried cauliflower with a slotted spoon and drain on paper towels.
  6. Heat oil in a wok or large skillet over medium-high heat. Add garlic, ginger, and green chilies (if using) and sauté until fragrant (about 30 seconds).
  7. Add onion and bell peppers and sauté until slightly softened (about 2-3 minutes).
  8. Pour in soy sauce, chili sauce, ketchup, vinegar, sugar, salt, and pepper. Bring to a simmer.
  9. Stir the cornstarch slurry and add it to the sauce. Cook, stirring constantly, until the sauce thickens (about 1-2 minutes).
  10. Add the fried cauliflower to the sauce and toss to coat evenly.
  11. Garnish with chopped spring onions and serve immediately.