Garlic Cauliflower Crunch

Instructions

1. Prepare Cauliflower

   5 min hands-on

   • Cut cauliflower into evenly sized florets.

2. Blanch Cauliflower

   2 min hands-on3 min waiting

   • Boil water with salt and blanch florets for a few minutes.
   • Transfer to ice water, then drain and dry.

3. Make Batter

   3 min hands-on

   • Combine flour, cornstarch, spices, salt, and water in a bowl.
   • Whisk until smooth and thick.

4. Fry Cauliflower

   10 min hands-on

   • Heat oil in a pan over medium-high heat.
   • Dip florets in batter and fry until golden brown.
   • Drain on paper towels.

5. Prepare Aromatics

   5 min hands-on

   • Mince garlic and ginger.
   • Slice chilies and chop onions and peppers.

6. Cook Sauce Base

   5 min hands-on

   • Heat oil and sauté garlic, ginger, and chilies.
   • Add onions and peppers, cook until softened.

7. Build Sauce

   3 min hands-on

   • Stir in ketchup, vinegar, and soy sauce.
   • Season with pepper and salt.
   • Add cornstarch slurry and cook until thickened.

8. Combine and Coat

   2 min hands-on

   • Reduce heat and fold cauliflower into sauce.

9. Garnish and Serve

   1 min hands-on

   • Garnish with green onion tops.
   • Serve immediately while hot.
   • Cooking tips:
   • For extra crispiness, fry the cauliflower twice.
   • Adjust the chili level by using fewer chilies.
   • Thin the sauce with water if it becomes too thick.