1 cauliflower washed and cut into florets
1 tablespoon vegetable oil or cooking spray
1 cup plain flour
1/4 cup corn flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garam masala spice mix
1/4 teaspoon hot chilli powder
1 clove garlic; minced
1 teaspoon freshly-grated ginger
1 tablespoon soy sauce
3/4 cup water
2 tablespoons olive oil
1 small-medium onion finely chopped
3 large cloves garlic minced
1- inch piece fresh ginger peeled and grated
1 1/2 teaspoons corn flour
2 tablespoons low-sodium soy sauce
2 tablespoons tomato paste
2 tablespoons jaggery or brown sugar
1 tablespoon cider vinegar
1 tablespoon hot sauce (Siracha or Nando’s Sauce)
½ teaspoon crushed red pepper flakes
½ teaspoon ground turmeric
½ teaspoon garam masala
½ teaspoon hot chilli powder
½ teaspoon ground black pepper
½ cup water
2-3 Spring onions
Method: preheat the oven to 200C
- Line a large baking sheet with foil add 1 tablespoon of oil and spread.
- Add the flour, corn flour, baking powder, salt, black pepper, garam masala spice mix, hot chili powder, garlic, ginger, soy sauce, and water in a large bowl, mix together to form a thick batter
- Cover each piece of the cauliflower with the batter and place on the prepared baking sheet. Bake the cauliflower for 30 minutes at 200C.
- To make the sauce: Add soy sauce, tomato paste, brown sugar, cider vinegar, hot sauce, crushed red pepper flakes, turmeric, garam masala, hot chili powder, black pepper, and water in a whisk together. Set aside.
- Heat the oil over medium heat; once hot, add the onion and cook until softened, but not yet browned, about 3 to 4 minutes, stirring occasionally. Add the garlic and ginger and cook 1 minute more, stirring constantly.
- Add the spicy sauce mix and bring to a boil, then mix the cornflour in a little water and add and bring to a simmer.
- Place the cooked cauliflower in a large bowl, pour the sauce over it and mix.
- Transfer to a serving dish and garnish with sliced spring onions and sesame seeds.