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!!!