These tasty cauliflower bites are my take on a guilt-free version of a typical Indo-Chinese appetizer. This is a base recipe. In this recipe, the bite-sized cauliflower florets can easily be replaced with boneless chicken, fish, calamari, shrimp, cottage cheese, organic & Non-GMO tofu, etc.
Feel free to tweak the recipe as per your own spice tolerance and sauce preference. Enjoy!
Vegan, soy free, gluten free, corn free, dairy free.
250gm cauliflower cut into small florets
2 tablespoon split chickpea flour (chana dal)
1 tablespoon arrowroot powder or rice flour
1 teaspoon arrowroot powder (alternative to corn flour/starch)
½ teaspoon ginger & garlic paste
1 teaspoon ginger, finely chopped
3-4 red chili (whole)
1/2 teaspoon salt, or to taste
½ teaspoon coarsely crushed pepper
2 teaspoon garlic, finely chopped
1 teaspoon coconut aminos (alternative to soy sauce)
1 teaspoon apple cider vinegar (alternative to synthetic vinegar)
1 teaspoon red or green chili paste
1 teaspoon white sesame seeds
1 medium capsicum, diced into cubes
1 medium-sized onion, diced into cubes
1 cup neutral cold-pressed oil
1 tablespoon cold-pressed sesame oil
2 teaspoons spring onion greens, finely chopped (optional)
Sprinkle with 1 teaspoon of toasted sesame seeds and serve hot. Enjoy!
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