It’s sticky. It’s spicy. It’s sweet. It’s everything you want in a mouth watering Asian dish.
This dish makes for a wonderful appetizer. Dry it out a little bit, and pass around on a large platter with cocktail sticks. The sauce can me made ahead of time and stored in the fridge, diluted with a bit of warm water and brought back to the boil.
Ingredients : (serves 2 – 3)
- 1/2 cup Flour
- 2 tbsp Tomato Puree
- 1 tsp Chopped Garlic
- 1 tsp Salt
- 1 tsp Pepper
- 3 tbsp Corn flour
- 1/2 cup Water
- 1/2 head Cauliflower
- 3 tbsp Sesame Oil
- 1 tbsp Sriracha
- 2 tbsp Maple syrup
- 4 tbsp Tomato Ketchup
- 1/4 cup Water
- 1 tbsp Soy Sauce
- 1 tbsp Chopped Garlic
- 1 tbsp Sesame Oil
- Spring Onion Greens
- 1 tbsp Toasted Sesame Seeds
- In a pan add water, chopped garlic, soy sauce, sriracha, maple syrup, tomato ketchup, sesame oil. Whisk to combine.
- Turn on the heat, allow to boil for a few minutes. The sauce will thicken and coat the back of a spoon.
- Use straight away or store in a glass jar till ready to use.
- Preheat oven to 180C.
- In a bowl, add flour, tomato puree, chopped garlic, salt, pepper, cornstarch. Whisk.
- Add water as necessary to create a batter of coating consistency.
- Piece the cauliflower into florets, coat well with the batter and finally toss with the oil.
- Place the florets, in a lined baking sheet and bake for 15 minutes. Then flip and bake for an additional 15 minutes.
- Allow to cool for 5 mins in the pan.
- Transfer the baked florets to a bowl and coat with desired amount of sauce.
- Finish with spring onion greens and toasted sesame seeds.
- In case you don’t want to bake, the cauliflower can be deep fried too.
- The sauce can be customised to taste, the quantities are just guidelines. Go with how you like it.
Sticky, Spicy, Sweet !!