How to make Chilli Cauliflower -

Deep fried cauliflower florets in a sweet and sour sauce.

Sanjeev Kapoor

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Cauliflower (फूलगोभी), Garlic (लहसुन)

Cuisine : Chinese

Course : Main Course Vegetarian

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For more recipes related to Chilli Cauliflower checkout Gobhi Kasoori, Cauliflower Manchurian, Achari Gobhi, Cauliflower And Potato Sukke . You can also find more Main Course Vegetarian recipes like Potato Manchurian Balls Chawli ni Bhaji Baby Potatoes In Spicy Yogurt Gravy Mooli Ka Saag

Chilli Cauliflower

Chilli Cauliflower Recipe Card

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Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chilli Cauliflower Recipe

  • Cauliflower separated into florets 1 1/2 medium

  • Garlic to taste

  • Cornflour/ corn starch 1/2 cup

  • Oil 2 tbsps + to deep fry

  • Garlic finely chopped 3-4 cloves

  • Ginger finely chopped 1 inch piece

  • Onion thinly sliced 1 medium

  • Green chillies thinly sliced 4-6

  • Green capsicum cut into thin strips 1 medium

  • Soy sauce 2 tablespoons

  • Tomato sauce 2 tablespoons

  • Vegetable stock 1 1/2 cups

  • Vinegar 2 tablespoon

  • Sugar 1 teaspoon

  • MSG 1/4 teaspoon

  • White pepper powder 1/4 teaspoon

  • Spring onion greens thinly sliced 1 stalk

Method

Step 1

Soak the cauliflower florets in warm salted water for ten to fifteen minutes, drain and pat dry. Mix two tablespoons cornflour in half a cup of water.

Step 2

Mix the remaining cornflour and salt with cauliflower florets. Sprinkle a little water and mix thoroughly. Heat sufficient oil in a wok and deep fry the cauliflower florets for three to four minutes or until they are crisp and light golden brown.

Step 3

Drain on absorbent paper. Heat two tablespoons oil in a wok and stir fry the ginger and garlic for half a minute. Add onion, green chillies, capsicum and stir fry for a minute.

Step 4

Add soy sauce and tomato sauce. Stir and add the vegetable stock. Bring to a boil, reduce heat and simmer for two minutes. Add fried cauliflower florets, vinegar, sugar, MSG, white pepper powder and salt.

Step 5

Stir in the cornflour mixture and cook stirring continuously till the mixture thickens and coats the cauliflower florets. Garnish with spring onion greens and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.