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Sweet Chilli Cauliflower  recipe

Sweet Chilli Cauliflower

by Leena Kohli (@leenakohli)
5.0
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From 2 ratings
Prep Time
20min
Cook Time
30min
Total Time
50min
IndianLunchDinnerAppetiserVegetarian

Tender cauliflower florets marinated and fried until golden, infused with a mix of sweet and spicy flavours. It works as an appetizer or main course enjoyed by all with noodles or fried rice for a weekend get-together or anytime meal. 

Ingredients

4 Servings
  • 500g
    Cauliflower (1 head approx.)

For Marination

  • 3tbsp
    Cornflour
  • 1 1/2tbsp
    All purpose flour
  • 1/2tbsp
    Ginger Garlic paste
  • 1tsp
    Salt
  • 1tsp
    Black Pepper powder
  • 1/2tbsp
    Kashmiri Red Chilli powder
  • 1/3cup
    Water
  • Oil for frying

For Cooking

  • 1
    Large Onion (cubed)
  • 1
    Medium Red Capsicum (cubed)
  • 1cup
    Cabbage (diced)
  • 2
    Green Chillies (slit)
  • 3tbsp
    Chilli Oil
  • 1tbsp
    Garlic (chopped)
  • 2tbsp
    Red Chilli Sauce
  • 1tbsp
    Tomato Sauce
  • 1tbsp
    Soy Sauce
  • 1tbsp
    Vinegar
  • 1tsp
    Salt (as per taste)
  • 1tsp
    Sugar

For Slurry

  • 1tbsp
    Cornflour
  • 2tbsp
    Water

Method

  1. Prepare the cauliflower by cutting it into florets. Blanch the florets in boiling salted water for 1-2 minutes. Immediately drain the water from the florets and set aside to cool.

For Marination

  1. In a mixing bowl, combine cornflour, all-purpose flour, ginger-garlic paste, salt, black pepper powder, Kashmiri red chilli powder, and water (as required) to create a smooth batter.

  2. Add cauliflower florets to the batter, ensuring they are well coated. Allow them to marinate for about 10-15 minutes.

    Step 2.1: Add cauliflower florets to the batter, ensuring they are well coated
  3. Heat oil for frying in a deep pan over medium-high heat. Once hot, carefully add the marinated cauliflower florets and fry them until they are golden brown and crispy outside. Remove them and place on paper towels to drain excess oil.

    Step 2.1: Heat oil for frying in a deep pan over medium-high heat
    Step 2.2: Heat oil for frying in a deep pan over medium-high heat

For Slurry

  1. In a small bowl, mix 1 tablespoon of cornflour with 2 tablespoons of water to create a slurry. Set aside.

For Cooking

  1. Heat 3 tablespoons of chilli oil (or regular oil if unavailable) in a wok over high heat.

  2. Add chopped garlic and slit green chilies. Sauté for a minute until aromatic.

    Step 4.1: Add chopped garlic and slit green chilies
  3. Add cubed onions, red capsicum, and diced cabbage. Stir-fry for a few minutes until the vegetables are slightly tender yet crisp.

    Step 4.1: Add cubed onions, red capsicum, and diced cabbage
    Step 4.2: Add cubed onions, red capsicum, and diced cabbage
  4. Add red chilli sauce, tomato sauce, soy sauce, vinegar, salt, and sugar to the vegetables. Mix well to combine the flavors.

    Step 4.1: Add red chilli sauce, tomato sauce, soy sauce, vinegar, salt, and sugar to the vegetables
  5. Pour the cornflour slurry into the wok and stir.

    Step 4.1: Pour the cornflour slurry into the wok and stir
    Step 4.2: Pour the cornflour slurry into the wok and stir
  6. Add the fried cauliflower florets to the pan with the vegetable and sauce mixture. Toss everything together to coat the cauliflower with the sauce.

    Step 4.1: Add the fried cauliflower florets to the pan with the vegetable and sauce mixture
  7. Once the sauce reaches the desired consistency, turn off the heat.

    Step 4.1: Once the sauce reaches the desired consistency, turn off the heat
  8. Serve hot with steamed rice or noodles.

Tips & Tricks

  1. Adjust the cornflour slurry as needed to achieve your desired sauce thickness.

  2. Maintain a consistent temperature of oil while frying the florets.

  3. Adjust the spice level according to your preference.

  4. The recipe is best enjoyed immediately after cooking, as the crispy texture of the cauliflower might soften over time.

  5. Serving depends on the portions served.

Reviews

5.0
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From 2 ratings
a

aishapatel

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c

carlosh

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Recipe by

Leena Kohli

(@leenakohli)

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