By: Dr.Sirisha Potluri:
Ingredients
- For coating the cauliflower
- 1 cup chickpea flour
- 1/2 cup rice flour
- Red chili powder
- Turmeric powder
- Jeera powder
- 1 teaspoon ginger garlic paste
- Salt to taste
- 1/2 tea spoon baking powder
- 1 cup unsweetened almond milk
- 1/2 teaspoon freshly ground mustard powder ( for retaining the sulphorophane content in cauliflower)
- Mix the batter with some water as well with out lumps , not too runny not too thick . Cover the cauliflower pieces with batter and kept in the fridge for 2-3 hours.
Now lay the cauliflower pieces in the oven( 350) and airy fryer (350) for 15 minutes checking in between . Make sure they are not burned .
- For the sauce
- Ginger 1 table spoon thinly diced
- Garlic 1-2 teaspoon thinly chopped
- Green chili according to taste
- Onion 1- thinly diced
- Green onions 3-4 thinly chopped
- Tomato paste 1-2 table spoons
- Vinegar 1 teaspoon
- Soy sauce 1 teaspoon
- Coconut sugar 1 tablespoon
- 1 tablespoon corn flour mixed in water
Procedure
In a thick bottom skillet add garlic , ginger onion green onions as shown in the picture, once we sauté for 4-5 minutes add soy sauce , vinegar, tomato paste and water , coconut sugar . Let everything cook nicely.
Once cauliflower are crispy and golden brown add them into sauce and toss them to coat cauliflower with sauce and serve hot 😋😋😋
Note: baked some cauliflower and air fried some . Air fried came out good . Make sure the batter is not too thick .
