Ease of preparation rating: Medium
Yield: 4 servings
1 large head cauliflower, cut into florets
3 tablespoons (45 ml) flour
Vegetable oil, for deep frying
1 cup (240 ml) flour
¾ cup (180 ml) cornstarch
1 tablespoon (15 ml) sugar
1 teaspoon (5 ml) baking powder
½ teaspoon (2.5 ml) baking soda
1/8 teaspoon (0.5 ml) salt
1 ¼ cup (300 ml) vegetable stock
¾ cup (180 ml) ketchup
½ cup (120 ml) vinegar
½ cup (120 ml) sugar
½ cup (120 ml) brown sugar
1 scallion, finely sliced, to garnish
Heat oil in large deep saucepan or wok to 350 F (175 C).
Add cauliflower to a bowl and sprinkle with 3 tablespoons (45 ml) of flour. Toss to dust evenly. Set aside.
To make the batter, add flour, cornstarch, sugar, baking powder, baking soda, salt, and vegetable stock to a bowl and whisk together.
Add dusted cauliflower to bowl of batter and stir to coat. Remove cauliflower pieces, one at a time, ensuring fully coated with batter and carefully lower into hot oil in wok. Continue with remaining pieces. Using a metal slotted spoon or fork, agitate the pieces carefully so they don’t stick together. Cook for 3-5 minutes or until pieces are golden and crispy and cauliflower is tender. Remove pieces with a metal slotted spoon and add to a paper towel-lined bowl. Shake bowl to remove excess oil.
To make the sauce, whisk together ketchup, sugar, brown sugar, and vinegar in a small pot. Cook over medium-high heat for 4-5 minutes or until sauce starts to bubble.
Move cauliflower to fresh bowl. Drizzle sauce over cauliflower, toss to coat evening. Add cauliflower to a large platter and serve scatter sliced scallions on top to serve.