This has been a favorite with my husband. He loves to sit with his beer while he munches on this. The part I love the most? No frying like the original recipe(s) calls for. Eliminating a majority of the fat makes it almost guilt free I say! The bonus? It is a serving of veggies! I have tried, and re-tried until I have perfected the recipe where the cauliflower turns out just right. That is, not soggy and soft or over-cooked and dry. And did I mention NO FRYING needed!! Well, all my excitement for mastering this aside, I hope you really enjoy this finger food. Do let me know how it turns out for you.
INGREDIENTS
1 Head of Cauliflower, cut into even sized florets
Cilantro for garnish
1/4 Tsp Ginger, paste
1/4 Tsp Garlic, paste
BATTER
3/4 cup all purpose flour (substitute whole wheat pastry flour)
1/2-3/4 cup water
1/4 Tsp Garlic salt (substitute garlic paste)
1/4 Tsp Cayenne pepper
Salt to taste
SAUCE
1/4-1/2 cup tomato ketchup
1 Tbsp Soy sauce
3 Tbsp Butter
PROCESS
1. Preheat oven to 450 F
2. Line a baking sheet with foil and spray non-stick cooking spray.
3. Cut the cauliflower into even sized florets, and wipe clean with a damp clean cloth.
4. In a bowl mix all the batter ingredients.
5. Dip each floret into the batter and coat it evenly and place on the baking sheet.
6. Bake at 450 for approximately 15-20 minutes (oven cooking times vary).
7. Remove when the coating begins to form a crust or harden.
8. In another bowl mix all the ingredients for the sauce.
9. With a basting brush, coat the cauliflower florets evenly with the above sauce.
10. Place back in the oven and bake until the sauce is mostly dry and the cauliflower is crisp.
11. Remove form oven and garnish with cilantro. Enjoy!
Tip: Stick a toothpick in each floret and it makes good finger food for your guests.
You can always wok fry some onions, carrots. and cabbage to mix into the cooked cauliflower for an extra kick.
INGREDIENTS
1 Head of Cauliflower, cut into even sized florets
Cilantro for garnish
1/4 Tsp Ginger, paste
1/4 Tsp Garlic, paste
BATTER
3/4 cup all purpose flour (substitute whole wheat pastry flour)
1/2-3/4 cup water
1/4 Tsp Garlic salt (substitute garlic paste)
1/4 Tsp Cayenne pepper
Salt to taste
SAUCE
1/4-1/2 cup tomato ketchup
1 Tbsp Soy sauce
3 Tbsp Butter
PROCESS
1. Preheat oven to 450 F
2. Line a baking sheet with foil and spray non-stick cooking spray.
3. Cut the cauliflower into even sized florets, and wipe clean with a damp clean cloth.
4. In a bowl mix all the batter ingredients.
5. Dip each floret into the batter and coat it evenly and place on the baking sheet.
6. Bake at 450 for approximately 15-20 minutes (oven cooking times vary).
7. Remove when the coating begins to form a crust or harden.
8. In another bowl mix all the ingredients for the sauce.
9. With a basting brush, coat the cauliflower florets evenly with the above sauce.
10. Place back in the oven and bake until the sauce is mostly dry and the cauliflower is crisp.
11. Remove form oven and garnish with cilantro. Enjoy!
Tip: Stick a toothpick in each floret and it makes good finger food for your guests.
You can always wok fry some onions, carrots. and cabbage to mix into the cooked cauliflower for an extra kick.
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