How to make Chilli Cauliflower -
Deep fried cauliflower florets in a sweet and sour sauce.
This recipe is from the book Best of Chinese Cooking.
Main Ingredients : Cauliflower (फूलगोभी), Garlic (लहसुन)
Cuisine : Chinese
Course : Main Course Vegetarian
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 Kesari Aloo Besan Kamal Kakdi Dudhi Ja Kofta Mustard Paneer with Spinach and Sweet Potatoes
Chilli Cauliflower Recipe Card
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.
Nutrition Info
Calories : 992 Kcal
Carbohydrates : 75.5 gm
Protein : 17.5 gm
Fat : 68.9 gm
Other : 24.8gm
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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.
