Serves
4
INGREDIENTS
- 1 whole cauliflower
- fill a small pot of your fryer with canola oil
- 1 cup corn starch
- ½ tsp garlic powder
- tsp cayenne pepper
- ¼ tsp paprika
- ¼ tsp fine salt
Sweet Chili Sauce
- ¼ cup canola oil
- ¼ cup agave or honey
- 2 tbsp sriracha hot sauce
- 2 ½ tbsp rice vinegar
- 1 clove finely mince chopped garlic
- ½ tsp chili flakes
Garnish
- ½ tsp toasted white sesame
- 1 stalk green onion chopped on a bias
METHOD
- Breakdown cauliflower, remove stump and cutting into 2” florets
- In a large bowl, add all dredge ingredients and mix thoroughly. Dredge florets into dry mix and
use colander to shake off excess dredge - Place all sweet chili sauce ingredients into a processer and pulse until all ingredients are broken
down and emulsified. Place off to the side - Prepare oil in your fryer device and bring to high heat temperature for frying
- When oil is up to temp, place cauliflower in oil and fry until crisp (TIP: look for pieces to float to the top as an indicator that they are done)
- While cauliflower is frying, place sweet chili sauce on stove top in medium size pan, bring to a quick simmer and remove from heat
- Remove cauliflower and drain excess oil from florets. Add cauliflower to large mixing bowl then apply the sweet chili sauce in and toss thoroughly
- Plate and add sesame, scallion garnish.
