Cauliflower - 1/2, cut into florets
Turmeric - a pinch
Soya Sauce - 1 tsp
Red Chilli Powder - 1/4 tsp
Cornstarch - 1/4 cup
Brown Rice Flour - 1/4 cup
Peanut Oil for deep frying
To make the sauce:
Soya Sauce - 1 tbsp
Tomato Ketchup - 1 tbsp
Cornstarch - 1 tsp
Olive Oil - 1 tbsp
Garlic - 4 cloves, thinly sliced
Ginger - 1/2 inch, thinly sliced
Green Chilli - 2, thinly sliced
Green Onion / Shallot - 1, sliced
Cilantro for garnishing
Put the cauliflower florets in a pan with sufficient water and a pinch of turmeric. Bring it to boil. As soon as the water starts boiling, remove from heat and drain the cauliflower well. Add a tsp of soya sauce to the florets and keep aside.
Make a thick paste of cornstarch, brown rice flour, red chilli powder and salt.
Heat oil in a kadai. Dip the florets in the cornstarch mixture and deep fry till golden brown. Remove on a paper towel to soak off excess oil.
Make a mixture of soya sauce, tomato ketchup and one tsp cornstarch and keep aside. Heat olive oil in a skillet. Add the green onion / shallot, ginger, garlic, green chilli and saute well for a couple of minutes. When the onion caramelises, add the soya sauce mixture. Cook for a minute and then add the fried florets. Mix well and once the liquid is absorbed by the florets, remove from heat.
Garnish with fresh chopped cilantro.
Serve immediately along with egg fried rice.