For The Sauce
- 2 cloves Garlic minced
- 1 tsp Fresh Ginger grated
- 1 tbsp Lime Juice
- 2/3 cup Sweet Chili Sauce
- 1/2 cup Pineapple Juice
- 1 tsp Cornstarch
- 3 tbsp Soy Sauce
- 2 tbsp Vegetable Oil
For The Cauliflower
- 1 Head Cauliflower medium
- 2/3 cup all-Purpose Flour
- 3 tbsp Cornstarch
- 1 tsp Baking Powder
- 2/3 cup Sparkling Water ice-cold
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1/2 cup Cornstarch
Preheat oven to 230C/445F. Cover baking sheet with parchment paper
Cut off large cauliflower florets from the stem and break them up into bite-size pieces. You should end up with 500g/1 pound of cauliflower florets
Dredge florets in ½ cup cornstarch. Shake off any excess cornstarch.
Whisk flour, 3 tbsp cornstarch, baking powder, paprika, garlic and salt. Pour ice-cold water and whisk until smooth batter forms.
Add the florets into the batter and stir to cover completely. You can use your hands to make sure you cover each florets completely
Place cauliflower onto a prepared baking sheet, making sure that you leave some space in-between each piece.
Bake for 25-30 minutes.
Meanwhile make a quick glazing sauce by sautéing garlic and ginger in vegetable oil until fragrant (around 1 minute, stirring constantly). Add soy sauce and chili sauce
Whisk cornstarch and pineapple juice. Pour the mixture into the pan too. Season with some lime juice and continue cooking on a medium-low heat for 2-3 minutes, while whisking constantly. Leave to cool down
Combine baked cauliflower with the sauce, stir to coat. You can serve the dish right away of caramelize the glaze. For that you need to place coated florets on a baking sheet with a baking rack on top and bake cauliflower for 6-7 minutes at the same temperature
Calories: 1500kcal | Carbohydrates: 285g | Protein: 29g | Fat: 31g | Saturated Fat: 23g | Sodium: 7752mg | Potassium: 2159mg | Fiber: 17g | Sugar: 106g | Vitamin A: 985IU | Vitamin C: 295mg | Calcium: 446mg | Iron: 9mg