Sticky Cauliflower the Asian Way
Pane-Bistecca
There are so many ways you can cook vegetables and one way I have come to love is the Asian way of combining crunchy with spiciness and sweetness. Since I really like cauliflower and it lends itself to recipes like this, I chose it!
But I didn’t make it swimming in the sauce, I held back on it a bit because my darling doesn’t like it too sticky sweet. So, if you like a lot of sauce, make double the amount.
But I didn’t make it swimming in the sauce, I held back on it a bit because my darling doesn’t like it too sticky sweet. So, if you like a lot of sauce, make double the amount.
Ingredients
1 Cauliflower divided into florets
2 Eggs beaten
a plate with Cornstarch
Oil
Sesame Seeds
30 ml Soy Sauce
4 tbsp white Vinegar
1 tsp Sesame Oil
2 tbsp Honey
2 tbsp Hoisin Sauce
15 ml Water
1 heaped tsp Cornstarch
½ tsp Chili Flakes
Sauce:
Instructions
1
Step 1
Cook the cauliflower in salted water until al dente, drain well.
2
Step 2
Meanwhile, get the plates ready with the eggs and cornstarch and mix the ingredients for the sauce together well.
3
Step 3
Then turn the florets first in the egg and then in the cornstarch, then fry in hot oil until crispy. Remove from the oil and drain on kitchen paper.
4
Step 4
Meanwhile, bring the sauce to the boil in a wide pan, stir well until thickened. Add the cauliflower and toss to coat, then serve hot, sprinkled with sesame seeds.
Notes
Uiiii it’s soooo good!
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