fried cauliflower sauce

Here we have the recipe for fried cauliflower in garlic and ginger sauce. My passion for cauliflower continues to grow by leaps and bounds no matter how many times I use it in the kitchen! There is no other vegetable that can compete with eggplant's adaptability and versatility when it comes to the wide variety of cooking techniques and flavors that can be included in it. Because it has such a mild flavor on its own, it can readily absorb the flavors of the various other ingredients that are used in the process of cooking. Consider this food as an illustration: In this recipe, the fresh ginger and garlic, as well as the aroma of the toasted sesame oil, come through with a resounding presence. I feel obligated to admit that this dish is essentially a vegetarian adaptation of General Tso's Chicken that uses cauliflower in place of the chicken. The meal may have been called General Tso's Cauliflower, but I can't pronounce that name. I mean this... Although I am aware of the correct way to pronounce it, whenever I try to use it, it comes out of my lips with a very pronounced emphasis on the letter T. In addition to that, I felt the need to put some space between myself and Tso because it is completely without merit! Despite the absence of any documented relationship between the dish and the Qing Dynasty general and statesman known as General Tso Tsung-tang, the dish is named after him. Furthermore, General Tso's descendants who are still living in Xiangyin have stated, when questioned about such a dish, that they are unaware of its existence. I digress. The cauliflower is fried in a batter that has a very light texture. The coating of the vegetable is protected from the vegetable's naturally sensitive nature by a batter that is sufficiently thick to give the vegetable a crispy exterior. If you were to deep-fried cauliflower without first coating it, there is a possibility that it might become overcooked and break apart. Oh, and the inclusion of the sesame seeds in the coating batter creates a beautiful new texture that complements the coating's inherent crispiness. Ingredients:

• Cut one large cauliflower into bite-sized florets.
• cornstarch, 3 tablespoons
• one tablespoon of baking soda
• 5 teaspoons of salt
• Sesame oil, two teaspoons
• 1/8 teaspoon of black pepper, ground
• 5 cups of water
• flour, one cup
• 1 tablespoon plus additional sesame seeds for garnish
• freshly grated ginger, 2 tablespoons
• 2 minced garlic cloves
• a half-teaspoon of red chili flakes, dry
• 2/fourths cup soy sauce
• two vinegar teaspoons
• two teaspoons of sugar
• 1-inch chunks of 1/4 cup green onions, plus sliced onions as a garnish
• Canola or vegetable oil

Instructions

1. Put 2 tablespoons of cornstarch, baking soda, salt, 1 teaspoon of sesame oil, black pepper, 1 1/4 cups of water, and 3/4 cups of flour into a large mixing bowl. Mix well. Combine everything thoroughly.
2. After adding the cauliflower florets, give everything a good spin to coat everything.
3. On top of the cauliflower that has been covered in the coating, sprinkle the remaining 1/4 cup of flour and the sesame seeds. Toss gently to coat. Set aside.
4. Put all of the following ingredients into a small saucepan, and heat them until there is just a hint of a bubble. 1 teaspoon of sesame oil, 1 tablespoon of vegetable oil, 1 tablespoon of minced garlic, 1 tablespoon of grated ginger, 1 tablespoon of dried chili flakes, 1 cup of water, and 1 tablespoon each of soy sauce and vinegar. Stir thoroughly.
5. When the mixture reaches a simmer, add one tablespoon of cornstarch to one tablespoon of water and stir until well combined. Then, add the cornstarch mixture to the saucepan. After that, add the sliced green onions and give everything a good stir to blend. Reduce the heat to a simmer, and wait for the mixture to thicken.
6. In the meantime, get the vegetable oil to 375 degrees by heating it in a large saucepan. (If you have access to a deep fryer, you can use that instead.)
7. Place the cauliflower florets that have been coated in flour into the hot oil in a careful manner. Fry each piece for around three to four minutes, or until it reaches a golden-brown color. Remove from the oil and place on a baking sheet lined with paper towels to enable excess oil to drain.
8. After you have finished frying all of the cauliflower pieces, raise the temperature of the oil to 385 degrees and continue to fry the cauliflower nuggets for another 30 to 60 seconds. This will result in a more intense hue and a more satisfying crunch. This step is discretionary and not required at all!
9. After that, transfer the cauliflower to a platter and pour the spicy, concentrated sauce over it. To finish, sprinkle some sliced green onions and sesame seeds over the dish. Immediately serve after cooking.