Crispy Cauliflower with Sweet Scallion Sauce
Ingredients
- 2 small heads (600g total) of raw cauliflower, makes around 3 cups of florets
- oil for frying
- batter:
- 1/2 cup all-purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup water
- breading:
- 2 cups japanese breadcrumbs or breadcrumbs of choice
Preparation
In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency
Evenly coat the florets in the batter
You can do this in batches
In another bowl or plate, add in the bread crumbs
One by one, place each cauliflower from the batter into the breadcrumb mixture
Coat well using one hand (this is to avoid messy hands—i usually use one hand for dry and one hand for wet when coating cauliflower)
Press down the bread crumbs on the cauliflower
Set aside once coated
Heat a frying pan with some oil
Once hot, place the cauliflower florets and cook until golden brown, moving it around on each side every 2 minutes or so
Once golden brown, set aside on a strainer to drain excess oil or you can put this on a plate with paper towels
Let cool for a few minutes then enjoy with your favourite dipping sauce!
