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!
INGREDIENTS:
CHICKEN FILLINGS
- 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)
DIRECTIONS:
- In a bowl, add 2 tablespoon of split chickpea flour (chana dal), 1 tablespoon arrowroot powder or rice flour, ½ teaspoon ginger and garlic paste, 1/2 teaspoon salt, or to taste, ½ teaspoon coarsely crushed pepper and add enough water to make a batter as shown in the image. (Make sure the batter is NOT runny)
- Add the bite-sized cauliflower florets, to the batter. Mix well and deep fry each individual cauliflower floret in neutral cold-pressed oil as shown in the image.
- Heat an iron wok/pan. Add 1 tablespoon neutral cold-pressed sesame oil, add 3-4 red chili (whole), 1 teaspoon finely chopped ginger & 2 teaspoon finely chopped garlic and let it fry for 1-2 minutes on medium flame
- Add 1 medium-sized onion & capsicum diced into cubes. Sauté for 30 seconds
- Add 1 teaspoon coconut aminos & apple cider vinegar, along with ½ cup water and mix well. Once it starts to boil add the deep-fried cauliflower florets
- In a separate bowl add 1 teaspoon of arrowroot powder & 3 teaspoons water to make a slurry
- Add the slurry to the iron wok and stir continuously for 30 seconds. Allow it to cook for 2 minutes on medium-flame. Based on your preference either allow the sauce to become a gravy, or let the sauce gradually reduce to make an appetizer. Garnish with chopped spring onion greens
Sprinkle with 1 teaspoon of toasted sesame seeds and serve hot. Enjoy!