I don't like it, I love it, love it, love it, uh oh
So good it hurts
I don't want it, I gotta, gotta have it, uh oh
When I can find the word I just go
I don't like it, no, I love it
I don't like it, no, I love it .....
What do Flo Rida and cauliflower have in common?
Honestly, I don't know.
But I love them both and if you love cauliflower like I love cauliflower then dearrrrrrrrrrrrrr God you need to try this recipe...
O to the M to the G.
Eat and repeat baby.
Spicy Asian Cauliflower
½ cup peanut or vegetable oil
1 head cauliflower, cut into bite-size florets
1/2 cup all-purpose flour
⅓ cup cornstarch
¾ teaspoon baking powder
1 teaspoon salt
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
6 scallions, finely sliced (save one for garnish)
3 cloves garlic, minced
1 tablespoon grated ginger
1 tsp Red pepper flakes
3 tablespoons rice vinegar
¼ cup vegetable broth
¼ cup soy sauce
2 tablespoons Mirin (Or soy sauce)
3 tablespoons white granulated sugar
1 tablespoon cornstarch
Sesame seeds (for garnish)
1. In a medium bowl, whisk the flour, cornstarch, baking powder and salt to combine.
2. In a measuring cup, whisk the eggs, soy sauce and vinegar to combine. Slowly pour the egg mixture into the flour, whisking constantly. You should end up with a thick but still dip-able batter.
3. Heat your oil in a medium pan until very hot (you can test it by dropping a small amount of batter into the oil--it should immediately sizzle and float).
4. Dip each piece of cauliflower fully in the batter, then place into the oil right away. Pan-fry the cauliflower until it’s golden on all sides. This will take about 4 to 5 minutes. Remove and place on paper towels to remove extra oil.
5. In a medium pot, heat the sesame oil over medium heat and add 5 of the finely-chopped scallions (Save the last one for garnish), garlic, ginger and red pepper flakes, and cook until fragrant, 1 to 2 minutes.
6. Add the broth, soy sauce, rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for 5 minutes.
7. In a small bowl, whisk the sugar and cornstarch to combine. Pour about ¼ cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth and lump free. Return the mixture to the pot and bring to a simmer.
8. Cook, stirring occasionally, until the mixture thickens, about 7 to 9 minutes more.
9. Add the cauliflower to the pot and toss to coat until the cauliflower is re-heated, 4 to 5 minutes. Serve immediately, garnished with sesame seeds and sliced green onion.
Recipe adapted from Pure Wow