Picture this: golden nuggets of crispy coated cauliflower smothered in a sticky, garlicky, aromatic and very sweet yet sour sauce with crunchy carrot batons and soft translucent onions. I dare you to try this dish – it may just change your life.
1 head of cauliflower
50g (½ cup) cornflour (cornstarch)
1 egg, beaten (vegan option: use ¼ cup of silken tofu blended until completely smooth)
groundnut oil for deep-frying, plus 1 tbsp
2 Tbsp grated fresh ginger
2 spring onions (scallions), thinly sliced
4 garlic cloves, finely chopped
1 carrot, cut into thick matchsticks
½ white onion, sliced
3 Tbsp soy sauce
4 Tbsp rice vinegar
1 Tbsp sugar
2 Tbsp honey
3 tsp dried chilli flakes
½ Tbsp sesame oil
Remove the hard core and stalk from the cauliflower and divide the head into bite-sized florets. Coat each floret in cornflour then place into a large bowl with the beaten egg (or tofu) and gently fold through, coating each piece. Cover the cauliflower with more cornflour and dust off any excess.
Pour enough oil into a large saucepan to deep-fry the cauliflower and heat to 180°C (350°F). Carefully drop the dipped cauliflower into the oil in batches and fry until crispy. Remove and drain on a wire rack or kitchen paper.
Heat the tablespoon of oil in a wok, add the ginger, spring onions and garlic and fry for about 30 seconds until fragrant. Add the carrot and onion and continue to fry for a further 1 minute. Transfer to a plate and set aside.
Wipe out the wok and return to a medium-high heat. Add the soy sauce, rice vinegar, sugar, honey and chilli flakes, bringing the mixture to a boil. Turn down to a simmer and allow to reduce by a third. Add the carrot and onion mixture and gently fold in the crispy cauliflower florets to coat in the sauce. Drizzle with the sesame oil. Serve and enjoy.