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.
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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.
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.
Add cauliflower florets to the batter, ensuring they are well coated. Allow them to marinate for about 10-15 minutes.
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.
In a small bowl, mix 1 tablespoon of cornflour with 2 tablespoons of water to create a slurry. Set aside.
Heat 3 tablespoons of chilli oil (or regular oil if unavailable) in a wok over high heat.
Add chopped garlic and slit green chilies. Sauté for a minute until aromatic.
Add cubed onions, red capsicum, and diced cabbage. Stir-fry for a few minutes until the vegetables are slightly tender yet crisp.
Add red chilli sauce, tomato sauce, soy sauce, vinegar, salt, and sugar to the vegetables. Mix well to combine the flavors.
Pour the cornflour slurry into the wok and stir.
Add the fried cauliflower florets to the pan with the vegetable and sauce mixture. Toss everything together to coat the cauliflower with the sauce.
Once the sauce reaches the desired consistency, turn off the heat.
Serve hot with steamed rice or noodles.
Adjust the cornflour slurry as needed to achieve your desired sauce thickness.
Maintain a consistent temperature of oil while frying the florets.
Adjust the spice level according to your preference.
The recipe is best enjoyed immediately after cooking, as the crispy texture of the cauliflower might soften over time.
Serving depends on the portions served.
How do I store leftover sweet chilli cauliflower?
To store leftover sweet chilli cauliflower, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, simply warm it in a skillet over medium heat or in the microwave until heated through.
What are some good side dishes to serve with sweet chilli cauliflower?
Sweet chilli cauliflower pairs wonderfully with steamed rice, fried rice, or noodles. You can also serve it alongside a fresh salad or some stir-fried vegetables for a complete meal.
Can I make sweet chilli cauliflower gluten-free?
Yes, you can easily make sweet chilli cauliflower gluten-free by substituting all-purpose flour with a gluten-free flour blend or cornstarch. Ensure that the sauces you use, like soy sauce, are also gluten-free.
What can I substitute for ginger garlic paste in this recipe?
If you don't have ginger garlic paste, you can use freshly minced ginger and garlic in equal amounts. Alternatively, you can use garlic powder and ground ginger, but fresh ingredients will give you the best flavor.
How long should I marinate the cauliflower for the best flavor?
For the best flavor, marinate the cauliflower florets in the batter for about 10-15 minutes. This allows the spices to penetrate the cauliflower, enhancing the overall taste of the dish.
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