Homestyle Asian Cauliflower

A versatile meal accompaniment, the homestyle Asian Cauliflower adds a nice mix of health and taste. I personally prepare this quite often at home and the family never feels bored of this comfort food. Since there is no deep frying involved this dish sits lightly on the stomach and leaves space for the other parts of the meal. As the cauliflower is the main ingredient in this dish, its advisable to prepare this dish when good quality seasonal cauliflower is abundantly available. We have this preparation  with fried rice or noodles if we are in the mood for Chinese or more often than not simply with plain rotis or even parathas. It’s a good idea to steam the cauliflower for a bit before pan frying it. This ensures less use of oil and saves time to cook. So happy fooding around with this dependable dish.

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Homestyle Asian Cauliflower

  • Author: Reetika Mitra
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 1x

Description

A Family Favourite


Scale

Ingredients

  • 600 Cauliflower, cut into medium sized florets
  • 2 Tbsp Cornflour
  • 2 Tbsp Rice Flour
  • 3 Tbsp Oil
  • 1 inch Ginger, finely chopped
  • 3 – pods Garlic, finely chopped
  • 2 medium sized Onion, finely chopped
  • 23 Green Chillies, finely chopped (according to spice level)
  • 3 Tbsp Light Soya Sauce
  • 3 Tbsp of
  • 1 tsp Vinegar
  • 1 Tbsp Sesame Oil
  • 2 heaped Tbsp Tomato Ketchup
  • Chilli Flakes – ½ Tsp
  • Butter – 1 Tsp
  • 1 Tsp Sugar
  • 3 Tbsp Water
  • 1 Tsp Cornflour or corn starch mixed with 2 Tbsp of water for the slurry

Instructions

  1. Steam the cauliflower florets for 2 or 3 mins. If in a hurry, put them in boiling water, turn off the heat, cover for a minute or two. Take the florets from the boiling water and transfer to a colander. Pour some cold water over the florets to cool them down and stop them from cooking any further.
  2. Add cornflour and rice flour along with a pinch of salt to the cauliflower florets. Heat oil in a deep bottom pan or wok. Shallow fry the florets, turning them over from time to time over medium heat. As we aren’t using much oil, its important to take a little time for the shallow frying. Keep space for the florets to be turned over. Less space means there is a chance of them snapping and breaking. Shallow fry in batches in preferred. Take off from the pan and keep them handy.
  3. In the same pan or wok, heat the remaining oil. Once hot, add the chopped onion and green chillies, followed by the finely chopped ginger and garlic. Stir over medium flame for a bit before adding the chilli flakes, light soya sauce, vinegar. Keep stirring gently for a bit. Lastly just before switching off the flame, add the butter, sesame oil and finely chopped spring onion.
  4. Take off from heat and serve hot. Goes well with fried rice, regular steamed rice and noodles. Of course, if you are anywhere close to my son’s liking, you might very well love it with homemade phulkas and parathas!!!


Nutrition

  • Serving Size: 4

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