Cauliflower with sweet-and-sour glaze
Crisp cauliflower florets coated in a balanced sweet-and-sour glaze, served with jasmine rice. Spirit vinegar delivers straightforward acidity without masking the ginger, garlic and sesame. Serves 4 | Prep 25 min | Cook 25 min
Ingredients
- 800 g trimmed cauliflower florets
- 120 g plain flour
- 60 g cornflour
- 5 g baking powder
- 2 g fine salt
- 200 to 230 ml cold sparkling water
- neutral oil for deep-frying
- 300 g jasmine rice
- 75 ml Gourmet Classic Spirit Vinegar
- 75 g caster sugar
- 120 ml water
- 30 ml light soy sauce
- 10 g finely grated ginger
- 1 garlic clove grated
- 15 g tomato purée
- 8 g cornflour mixed with 15 ml cold water
- 3 spring onions sliced
- 10 g toasted sesame seeds.
Instructions
- Cook rice according to the pack instructions
- Simmer vinegar, sugar, water, soy sauce, ginger, garlic and tomato purée for 3 minutes. Stir the cornflour slurry, add it and simmer for 1 minute until the glaze lightly coats a spoon; keep warm.
- Prepare the cauliflower. Blanch florets in boiling water for 2 minutes. Drain, cool and dry thoroughly
- Mix flour, cornflour, baking powder and salt; whisk in enough sparkling water to make a light coating batter.
- Fry in batches. Heat a deep fryer to 175°C. Dip florets in batter, let excess drip off and fry in small batches for 4–5 minutes until crisp, golden and tender. Drain on a rack. Allow the oil to return to temperature between batches.
- Toss cauliflower with just enough hot glaze to coat immediately before serving. Divide rice between four warm plates and add the cauliflower. Scatter with spring onion and sesame; serve straight away to retain the crisp texture.
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