©2019 Caitlin Tinn Performance Nutritionist | All rights reserved
Location | Burford Road, Chipping Norton, Oxfordshire

Prep time: 15 mins               Cook time: 10 mins                   Serving: 1-2

 

Ingredients:

½ head of cauliflower, cut into small florets

1 handful of chopped fresh parsley (for the topping)

½ handful of sesame seeds

2 cups of oil for frying (enough to cover the cauliflower)

 

For the sauce:

1 tbsp grated garlic

1 tsp grated ginger

3 tbsp ketchup

2 tbsp soy sauce

2 tsp rice vinegar

1 tsp caster sugar

½ tsp sesame oil

For the coating:

2 tbsp sticky rice flour

2 tbsp flour

½ tsp salt

¼ tsp baking soda

4 tbsp water

 ​

Instructions:

  1. Whisk together the garlic, ginger, ketchup, soy sauce, rice vinegar, caster sugar and sesame oil in a small bowl, set aside.

  2. Mix the sticky rice flour, flour, salt and baking soda in a separate bowl. Slowly poor in the water, whisk while pouring until a smooth mixture is formed.

  3. Add in the florets of cauliflower into the flour mixture until each floret is coated.

  4. Using a deep pan, pour in the cups of oil and heat until ready for frying.

  5. Deep fry the cauliflower for a 2-3 minutes until golden brown, remove from the pan and fry again for 30secs. Rest on paper towel to drain the oil and cool down.

  6. Heat the sauce in a small pan, bring it to a simmer.

  7. Add the fried cauliflower and gently stir until the sauce is evenly coated over the cauliflower. Remove from the pan into a serving bowl.

  8. Sprinkle some sesame seeds and chopped parsley to serve.

  9. ENJOY!.